Banana Oat Muffins (Gluten-Free)
It’s been months since I last shared a muffin recipe.
These (really tasty) Blackberry Muffins with Lemon Glaze were the last muffins I posted, back in February. That’s far too long to go without a handheld breakfast cake. Yes, that’s what I’m calling muffins now, because it sounds awesome.
These Banana Oat Muffins, or *ahemm* handheld breakfast cakes, are a perfect place to pick back up. This is based off of one of those viral Pinterest recipes…you know, the ones that you tend to see everywhere. It caught my eye like a year ago, but I only now got around to making my own version of it—typical Rachael move. I am both forgetful, and the biggest procrastinator, ever. As in, I started every college paper the night before it was due—whether it was 1 page, or 15. As in, I’m writing this post at midnight and it’s going up in three hours. -Sigh- I’d like to change my ways, but, what can I say, I work best under pressure.
Okay, the muffins (yes, I’m also good at going off on tangents…)! These babies are gluten-free, refined sugar-free, and full of only good-for-you ingredients. Additionally, they clock in at under 140 calories each, pretty good for a breakfast muffin!
What’s in them? Flour is replaced by rolled oats which are roughly ground up. They are sweetened with banana, and just a touch of honey. They pack protein in the form of fat-free Greek yogurt and a couple eggs. And, they include both walnuts and flaxseed for heathy fats full of Omega-3’s. Basically, these muffins are pretty awesome.
I actually thought Mikey wouldn’t be into them since they’re so healthy, but he ate 3 in one day! He said they taste just like delicious banana bread.
I tend to like these best warm. Either eat them straight out of the oven (well, I mean let them cool a bit…don’t go burning your tongue off…), or heat them up for like 20 seconds in the microwave. I also highly recommend cutting one in half and slathering it in peanut butter—mega yum!
Ingredients
- 2 and 1/2 cups rolled oats (make sure they're gluten-free!)
- 2 tbsp ground flaxseed
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- scant 1/2 cup (50g) walnut pieces
- 2 medium ripe bananas (240g)
- 1 cup fat-free Greek Yogurt
- 1/4 cup honey
- 2 large eggs
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350 degrees. Spray two standard muffin tins with nonstick spray (or line with cupcake liners).
- Add the rolled oats to a food processor and process until mostly ground. Pour it into a bowl and add in the flax, baking powder, baking soda, salt, and walnut pieces; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the remaining ingredients until combined. Add in the dry ingredients and beat until just combined.
- Using a cookie scoop, fill the muffin cups 3/4 full. Allow to sit for 15 minutes.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for a couple minutes, then run a knife along the sides of the muffins to get them out of the tins.
Notes
recipe adapted from here
If you like banana bread, try these recipes next:
Dark Chocolate Peanut Butter Banana Bread
Curry Chocolate Chunk Banana Bread
I love how both of us shared banana baked goodies today! I love a good banana muffin and appreciate the fact that these little guys are healthier! So that means it's totally ok that I have 10 of them right? š Awesome photos, too!
Rachael replied: — June 5th, 2014 @ 9:04 am
Haha, exactly! š
Totally going to have to go check out your banana goodies, right now!
Why is the yogurt fat free? You're terrified of 2 grams of fat? How pathetic you are.
Rachael replied: — July 6th, 2014 @ 11:57 am
It’s fat-free because fat-free Greek yogurt is what I have on hand 9 out of 10 times. I likes it’s consistency and flavor. If you want to use something else, that’s completely fine. But, if you spent more than 3 seconds on my blog before leaving nasty comments, you’d pretty clearly see that I cook with a whole lot of fat.
Have a nice day!
Found this in a search. I have many bananas to se up. I think the recipe is a keeper. I ended up with 2 dozen muffins. I have 3 left!
Rachael replied: — October 4th, 2014 @ 12:56 pm
So glad you liked it, Cindy! And I'm glad you found me! I hope you'll stick around and try a couple more recipes š I have lots of banana ones that you can check out here: http://www.spachethespatula.com/tag/banana/