Gluten-Free Banana Oat Muffins
For multiple options, top with a few chocolate chips, whole slices of banana, or mix into the muffin batter 1/3 cup peanut butter for added protein!
Ingredients
- 3 very ripe bananas
- ¼ cup vegetable oil
- 2 eggs
- ¼ cup milk
- 3 tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 cup almond flour
- 1 cup gluten-free oats
Instructions
- Heat the oven to325°. Spray oil in each of the 12 muffin spots in a muffin tray or add one liner to each spot.
- In a large bowl, mash the bananas together. Add the oil, eggs, milk, and brown sugar. Mix until well-combined and smooth.
- In a separate bowl, combine cinnamon, baking powder, almond flour, and gluten-free oats.
- Add the dry ingredients to the wet ingredients. Stir until just combined.
- Pour batter until each liner is filled up ¾ of the way.
- Bake for 26-30 minutes (if using convection, will need less time).
- Let cool for 10 minutes before eating.
- Store in an air-tight container for up to three days. Great for on-the-go breakfast or snacks!
Nutrition
Serving: 1muffinCalories: 165kcalCarbohydrates: 16g
