Three Hungry Boys

  • Home
  • Recipes
    • Breakfast
    • Salad
    • Soups/Stews
    • Side dish
    • Snacks
    • Main dish
    • Drinks
    • Vegetarian
    • Desserts
  • About
  • Contact
  • Shop

Banana Oat Muffins (Gluten-Free)

January 27, 2021 By Liza Cannata Leave a Comment

 

IMG_3750

One out of three of the boys begins school this week.  As much as I dread saying goodbye to the lazy days of summer, I am definitely ready to get back to my routine and have a quiet house!  Back to school means back to the morning grind so quick, healthy breakfasts on the go are a must.  Muffins are a great option because you can make the batter ahead of time and they also keep for a couple days.  These Banana Oat Muffins are a Cannata family favorite.  They are moist, perfectly sweetened, light AND gluten-free?  Kind of like a bowl of oatmeal with chia, banana, cinnamon, almond butter and maple syrup all mixed together in muffin form.  YUM.  The perfect portable breakfast.  Kids love them, especially with chocolate chips sprinkled on top.  You can mix the batter ahead of time and store in fridge for up to two days.  Enjoy!
IMG_3753 IMG_3755 IMG_3759
IMG_3768 IMG_3770 IMG_3774

Banana Oat Muffins (Gluten-Free)
 
Save Print
Serves: 8 muffins
Ingredients
  • 1½ cup rolled oats
  • 2 tablespoons chia
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ teaspoon salt
  • 1 banana, mashed
  • 1 egg, lightly beaten
  • ¼ cup almond butter
  • ⅓ cup maple syrup
  • 1 tsp vanilla
  • optional add-ins:
  • ½ cup raisins
  • ½ cup chocolate chips
  • ½ cup nuts
Instructions
  1. Preheat oven to 350F and prepare a muffin pan by spraying with cooking spray. Set aside.
  2. Place oats and chia into a food processor and grind into a flour. Add baking soda, cinnamon, and salt and gently pulse.
  3. In a medium bowl, add almond butter, mashed banana, maple syrup, egg, and vanilla and mix well.
  4. Slowly incorporate dry ingredients until batter is smooth.
  5. Fold in raisins, chocolate chips, and/or walnuts if using.
  6. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 15 minutes, or until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for 10 minutes before removing. Store in an air-tight container for up to a week.
3.4.3177

 

Filed Under: All Recipes, Breakfast and Brunch, Gluten-free Tagged With: banana oat muffins, gluten-free, gluten-free breakfast, gluten-free muffins

« White Bean Soup with Turkey and Greens
Skillet Chicken With Israeli Couscous, Lemon and Halloumi »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Archives

Fresh from Instagram

Follow on Instagram

Recent Recipes

  • Chicken Tinga Tacos
  • Chicken under a Brick
  • Spicy Sesame Zoodles with Crispy Tofu
  • Detox Lentil and Spilt Pea Soup
  • Cauliflower Fried Rice

Newsletter Sign up

Love recipes? Get email updates when new recipes are posted!

Pinterest

  • Asian Chicken Noodle Soup
  • Grain-free Peanut Butter Banana Mini Muffins
  • Roasted Beet, Chèvre, Spinach Salad with Pistachios and Mint
  • Kale, Arugula and Radicchio Salad with Pomegranates, Parmesan, and Lemon Vinaigrette
  • Kale, Arugula and Radicchio Salad with Pomegranates, Parmesan, and Lemon Vinaigrette
  • Grain-free Peanut Butter Banana Mini Muffins
Follow Me on Pinterest
Follow me on FoodBlogs.com

Welcome to Three Hungry Boys!
Not only is that the name of my blog, but I've been blessed with three rough and tumble boys who like to eat! And nothing nurtures my family more than wholesome, home-cooked meals made with fresh ingredients and a little love. Join me on my journey through my mostly healthy—but always rich, sweet—life..

Read more

Copyright © 2023 Three Hungry Boys · All rights reserved · Website by Grateful Studio · Log in