I’m always amazed with gluten free baked goods that don’t seem to be gluten free. No weird texture or taste with these Gluten Free Banana Oat Muffins. You seriously wouldn’t even know these Gluten Free Banana Oat Muffins were gluten free just by tasting them. These couldn’t be easier to make! Just throw it all in the blender then bake. Notice in the directions that it says to use silicone or foil muffin liners. Don’t use papers liners as they don’t work so well with gluten free foods. I really love the silicone baking liners. They amaze me! I’ve tried using other silicone bakeware, but haven’t liked them because they are super floppy and can make a big mess.
2 1/2 Cups Oats
1 Cup Plain Yogurt (Greek or Regular)
3/4 Cup Sugar
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
Preheat oven to 400°F.
Prepare a 12-cup muffin pan by spraying with non-stick spray or lining with silicone or foil liners.
Blend together oats, yogurt, eggs, sugar, baking powder, baking soda and bananas together in a blender or food processor.
Pour into prepared muffin pan.
Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.
Yield: 12 Muffins
-Recipe adapted from Dashing Dish-
I’ve discovered some amazing oatmeal that I just had to share! I hope you enjoy this quick and tasty oatmeal too.
1/2 Cup Old Fashioned Rolled Oats
1 Cup Water
1 Banana, broken in half
Dash of Cinnamon
Place all ingredients in a microwave safe bowl. Heat in microwave for 2 minutes. Stir to combine.
I’m always looking for banana recipes and this one is surely a keeper. They turned out to be more cake-like than I expected, but were super delicious.
1/2 Cup Butter, softened
1 Cup Sugar
1 teaspoon Vanilla Extract
1 1/2 Cup Mashed Ripe Bananas (about 3 medium)
1 1/2 Cup All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 Cup Cocoa Powder
Preheat oven to 350°F. Spray a 9″ x 13″ baking dish with non-stick cooking spray.
In a large bowl, mix together the butter and sugar with an electric mixer until smooth. Add the egg and vanilla, mixing to combine. Mix in the bananas.
In another bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the banana mixture.
Divide the batter evenly between two bowls. Add the cocoa powder to one bowl and stir to combine. Pour the cocoa batter into the prepared baking dish and spread out evenly.
Spoon the other bowl of batter over the cocoa batter in the baking dish. Swirl with a knife.
Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
-Recipe comes from BeckyHiggins.com-
I love finding new ways to use bananas! The toasted walnuts are so tasty in these cookies. This recipe comes from MarthaStewart.com.
1 Cup All-Purpose Flour
1/2 Cup Whole-Wheat Flour
1 teaspoon Kosher Salt
1/2 teaspoon Baking Soda
3/4 Cup Unsalted Butter, softened
1/2 Cup Granulated Sugar
1/2 Cup Packed Light-Brown Sugar
1 1/2 teaspoons Vanilla Extract
1/2 Cup Mashed Ripe Banana (about 1 large)
1 Cup Old-Fashioned Rolled Oats
8 oz Semisweet Chocolate Chips
1/2 Cup Coarsely Chopped Walnuts, toasted
Preheat oven to 375°F. Line two baking sheets with foil and spray with non-stick cooking spray.
Mix together the all-purpose and whole wheat flours, salt and baking soda in a bowl.
In the bowl of an electric mixer, add the butter and sugars. Mix on medium speed until combined. Add the egg, vanilla and banana. Continue mixing until combined. Slowly add the flour mixture, mixing until just combined. Mix in the oats, chocolate chips and walnuts on slow.
Using a cookie scoop, drop onto the prepared baking sheets. Bake for 12-13 minutes, turning halfway through. Cool on wire racks.
I’m usually terrible at making smoothies, but I thought I would give it another try. I found this recipe from the Martha Stewart website and decided to give it a try with only a slight modification. The original recipe called for raspberries, but I used strawberries instead. It turned out to be pretty good and was a great use for the coconut water I had in my freezer from the coconuts I opened a while back.
1 Cup Ice
1/2 Cup Frozen Strawberries
1/2 Cup Plain Yogurt
1/2 Cup Old-Fashioned Rolled Oats
1 Tablespoon Honey
¾-1 Cup Coconut Water (or any juice)
Place the ice and frozen strawberries in the blender.
Add the remaining ingredients on top. For the coconut water/juice, just start with ¾ cup and add more if you need to.
Blend until smooth and enjoy!
Yield: 2 Servings
These are super simple to make and are a great use for too many bananas. I always seem to have too many bananas at my house. The only hard part was slicing the ripe banana. Although with a little patience, I managed to slice them up. These tasted even better the next day since they softened up a bit. I found this recipe on Weelicious, which is a great website that has recipes for babies and toddlers.
Bananas! As many as you like
Preheat oven to 250°F.
Slice bananas to 1/8 inch thick and place them on parchment paper.
Bake for about 1 hour and 15 minutes.