Banana Oat Muffins #glutenfree #caseinfree
Today I’m sharing a recipe for gluten-free and dairy-free banana oat muffins. I’ve been making different types of muffins and breakfast bars almost every Sunday for my husband’s breakfast during the week.
Even though he isn’t gluten-intolerant, I want them to be healthier than stuff you get at the store with preservatives, additives, hydrogenated oils and refined white sugar. I make them gluten-free and dairy-free so I can have a couple, too.
He used to eat boxed mix cakes for breakfast in his bachelor days so we’ve come a long way. He’s a picky eater but they got his stamp of approval! 🙂
Just FYI- they are not very sweet so you may add a little more sugar to the recipe or eat them with a little honey or agave if you prefer a sweeter muffin. Hope you like them, too!
Makes 12 muffins
Recipe for Gluten-free Banana Oat Muffins
1 1/2 cups all-purpose gluten-free flour (I use Better Batter)
1 cup gluten-free rolled oats (I use Bob’s Red Mill)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup turbinado raw cane sugar
3/4 cup unsweetened almond milk, warmed
1 tsp vanilla extract
1 1/2 cup ripe bananas, mashed (5 bananas)
Tip 1: Please read about oat safety because newly diagnosed Celiac patients, a few people with Celiac disease or gluten sensitivity may react to oats.
Preheat oven to 400 degrees F.
In a standing mixer or large bowl, mix together the sugar, milk, egg vanilla and mashed banana until well combined. In a separate bowl, sift together the dry ingredients: flour, oats, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until well combined. Divide into a muffin pan lined with muffin cups. Bake for 18 – 20 minutes.
This gluten-free and dairy-free recipe was adapted from the original on allrecipes.com.