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-
What a great way to eat your veggies for breakfast! They are also an awesome way to sneak some veggies into your kids diet. Both of my kids really enjoyed these muffins.
1 1/4 Cups All-Purpose Flour
1/2 Cup Brown Sugar
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Cinnamon
1/2 teaspoon Kosher Salt
1 Cups Old-Fashioned Oats
1/2 Cup Raisins
3 Tablespoons Extra-Virgin Olive Oil
1/3 Cup Milk
4 Medium Carrots, finely shredded
1 Medium Banana, mashed
Preheat oven to 400°F. Lightly grease or line a 12-Cup muffin tin.
Combine the flour, brown sugar, baking soda, baking powder, nutmeg and salt together in a large bowl. Whisk until smooth.
Fold in the oats and raisins. Stir in the oil, egg, milk, carrots and banana until moistened.
Measure 1/4 Cup of the batter into each muffin cup. Bake until a toothpick comes out clean, about 23-25 minutes.
Yield: 12 Muffins
-Recipe adapted from Everyday Food magazine-
These zucchini muffins are moist and super delicious. It makes 24, so you can eat half and freeze the other half for later! Since I’m on my freezer cooking month, I froze half of these muffins in a gallon size freezer bag.
1/4 Canola Oil
1/4 Milk (any milk: cow’s, almond, rice…)
2 Cups Sugar
2 teaspoons Vanilla Extract
1 teaspoon Salt
1 teaspoon Baking Soda
3/4 teaspoon Baking Powder
2 teaspoons Cinnamon
1 1/2 Cups All Purpose Flour
1 1/2 Cups Whole Wheat Flour
3 1/2 Cups Grated Zucchini
Preheat oven to 350°F.
In a large bowl, combine the oil, milk, sugar and vanilla. Add in the salt, baking soda, baking powder, cinnamon and flours. The mixture will be really dry at this point. Mix in the zucchini until the batter is moistened.
Divide between 2 greased or paper-lined muffin pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Yield: 24 Muffins
-Recipe from Savory Seasonings-
Yum! Two muffin posts in a row…it’s amazing! I actually made these muffins the day before I went into labor with my son Owen. So, if you’re about to pop maybe you should make these muffins too!
2/3 Cup Milk
1/4 Cup Canola Oil
1 Mashed Banana, about 1/2 cup
1/2 Cup Rolled Oats
1 ½ Cup All-Purpose Flour
½ Cup Whole Wheat Flour
2/3 Cup Sugar
2 ½ teaspoons Baking Powder
1/4 teaspoon Nutmeg
1 Cup Fresh or Frozen Strawberries, chopped
2 Tablespoons Brown Sugar
1/4 teaspoon Cinnamon
Preheat oven to 400°F. Line a 12 cup muffin tin with paper liners or spray with non-stick cooking spray.
Whisk together the milk, oil, banana and egg. Stir in the oats, flours, sugar, baking powder and nutmeg. Fold in the strawberries.
Divide the batter among the 12 muffin cups. Mix together the topping ingredients in a small bowl and sprinkle over the batter in the muffin tin.
Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes.
Yield: 12 Muffins
Even if the combination of chocolate and avocado sounds weird, you need to try these muffins. They are delicious! It’s also a great way to get all the great nutrients of avocado into your kids. Great for Chloe because she won’t even try avocados. This recipe comes from TrainerMomma.com.
1 Ripe Avocado
1 Cup Sugar
3/4 Cups Unsweetened Applesauce
3/4 Cup Milk
2 2/3 Cups Whole Wheat Flour
1/2 Cup Cocoa Powder
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1 Cup Chocolate Chips
Preheat oven to 375°F. Spray two mini muffin tins with non-stick cooking spray or line with paper muffin liners.
Whisk together the avocado and sugar until smooth. Add the eggs, applesauce, milk, flour, cocoa powder and salt. Whisk to combine. Stir in the chocolate chips.
Divide the batter among the two prepared muffin tins.
Bake until a toothpick inserted in the center comes out clean. About 15 minutes.
Yield: 48 Mini Muffins
Mini muffins are the best since they are so tiny. I adapted the pumpkin bread recipe to make these delicious little muffins.
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup canola oil
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1/2 cup chopped pecans
2/3 cup old-fashioned oats
1/4 cup brown sugar
1 tsp cinnamon
2 Tbsp melted butter
Preheat oven to 325°F. Spray 2 mini muffin tins with non-stick cooking spray.
In a large bowl, sift together the flour, cinnamon, baking soda, baking powder and salt.
In a medium bowl, mix together the sugar, oil, eggs and vanilla. Pour this onto the flour mixture and stir to combine. Stir in the shredded pumpkin and pecans.
Distribute the batter evenly among the two muffin tins.
Prepare the topping by stirring together the oats, brown sugar, cinnamon and melted butter. Sprinkle the topping on the muffin batter in the muffin tins.
Bake until a tooth pick inserted in the center comes out clean, about 20 minutes.
Yields: 48 mini muffins