Banana Oatmeal Muffins
These naturally gluten free banana oatmeal muffins are moist and cake-like yet contain no oil or butter.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 large mashed ripe bananas
- 1 egg
- 1/2 cup Apple Butter or Apple Sauce
- 1/2 cup low fat milk
- 1/2 cup plain low fat yogurt
- 1½ cup oat flour (**see note)
- 1¼ cups old fashioned oats
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup brown sugar (packed)
- ½ cup chopped walnuts (divided)
Instructions
- 1
Pre-heat oven to 400 degrees and spray a muffin pan with cooking spray or line with baking cups.
- 2
In a large bowl, mix together wet ingredients: mashed bananas through yogurt; set aside.
- 3
In a medium bowl, whisk oat flour (see note below), oats, brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt.
- 4
Slowly combine the dry mixture with the wet mixture and stir until incorporated. Add in ¼ cup of the walnuts and stir again.
- 5
Divide batter evenly into muffin tins and sprinkle each with teaspoon or so of remaining chopped walnuts. Bake for 18-20 minutes or until toothpick comes out clean.
- 6
Let cool in pan for two minutes then remove to cool completely on a cooling rack.