These gluten free banana oatmeal muffins are a great option for breakfast on the go. During the winter months, we are often trying to get out of the house early to go skiing, and just don’t have time for a sit down breakfast. So I pack these muffins, along with fruit and yogurt, in the car and we eat breakfast on the drive to the ski hill.
Glance through the ingredients and you can see that these are quite healthy and of course they’ve been kid approved!
- 1 1/4 cup gluten free rolled oats
- 1/2 cup organic plain yogurt
- 1/2 cup almond milk
- 1/2 cup organic brown sugar
- 1/3 cup organic butter, melted
- 3 organic bananas, mashed
- 1 organic egg, lightly beaten
- 1 tsp Simply Organic Vanilla Extract
- 1 1/2 cup oat flour
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
Preheat oven to 400 degrees.
In a bowl mix together rolled oats, yogurt and milk. Let soak for 10 minutes.
Mix oat flour, spices, baking powder and baking soda in a bowl.
Add brown sugar, mashed banana, egg, butter and vanilla extract to rolled oats mixture. Mix well.
Add dry ingredients to the rolled oats mixture. Mix well. Fill greased or paper lined muffin cups 2/3 full. Bake for approximately 20 minutes.