Tuesday, August 20, 2013

Gluten Free Banana Breakfast Muffins

This is a healthy and delicious way to use up those overripe bananas and also makes a good breakfast on the run. Unfortunately, with just the two of us, the little one and I couldn't eat them fast enough and I ended up sadly throwing out the last few because they are so moist they got moldy. Lesson learned the hard way. Next time I will throw most of them in the freezer. Always better to grab one from the freezer and toss it in the microwave for about 30 seconds to thaw than to have to discard moldy muffins. But in a larger household these should go so fast you don't have to worry about them going bad.

Like I have mentioned before, our household isn't really gluten free, but I believe it is important not to eat  solely a wheat based diet, but a diet of mixed grains. I also know several of my friends are gluten intolerant, or who have children who are.

As a note, these contain ground flax seed, which are naturally gluten free but are sometimes packaged in facilities that also process wheat. If there is any doubt of how the flax was processed and in what type of facility you can just skip adding it. Especially if someone in your family is very sensitive to gluten.

Gluten Free Banana Muffins

2 1/2 cups old fashioned oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1 Tbsp ground flax seed
3/4 cup sugar or other sweetener
1 cup plain low fat Greek yogurt
2 eggs
2 ripe bananas

Preheat oven to 400 degrees. Spray muffin tin with nonstick cooking spray or line with muffin liners (silicone or foil liners work best, muffins may stick to paper liners). Mix all ingredients in a bowl, then process in batches in a blender or food processor until oats are smooth. Divide batter among muffin tin. Bake for 15-20 minutes, or until a toothpick comes out clean. 

No comments:

Post a Comment