Скачать или смотреть Gluten-free Banana Oat Muffins

If you are tired of eating oatmeal and overnight oats for breakfast then this recipe if for you! These muffins taste just like banana bread except healthier and gluten free 😊 It’s also a great way to use up overripe bananas with basic pantry ingredients. I like using a muffin pan to help portion these into individual servings. These muffins are delicious with a spread of butter, Nutella or jam and go great with a side of yogurt and fruit. Enjoy!

Makes about 12 muffins

Ingredients
2 cups of oats (quick or old fashioned)
2 very ripe bananas
½ cup pecans (almonds, pecans, walnuts all work well)
2 tbsp ground chia and flax seeds (optional)
½ cup brown sugar/ honey
2 eggs
2 tsp vanilla
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
½ cup yogurt or milk
2 tbsp oil
¼ tsp salt
Sprinkle with additional nuts/ chocolate chips/ shredded coconut/seeds before baking (optional)

Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. Place oats in a food processor and grind to a medium-fine texture- this step is essentially making oat flour.
3. In a large bowl combine all the ingredients and mix well.
4. Portion into a 12-cup muffin pan lined with paper liners or a well-greased pan. Bake for 17-20 minutes or until golden brown.
5. Let muffins cool in the pan for a few minutes before removing.

Tips
1. If you have a large food processor just add all the ingredients directly to the processor and process for 1-2 minutes until all the ingredients are broken down and well combined.
2. I usually use honey instead of sugar in this recipe so it’s a littler healthier. You can reduce the level of sugar/honey in this recipe based on your preference.
3. Instead of using a muffin pan you can also use a greased 8 by 8 square pan or a loaf pan – just increase the baking time by about 8-10 minutes.

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