Erika Wassall, the Jersey Farm Scribe, here with a healthy banana oat muffins recipe.
Healthy Banana Oat Muffins: Gluten-Free
With the holidays upon us, I always like to have something healthy that’s grab and go. These “muffins” are perfect. They’re PACKED with nourishment and really fill you up. Throw some chocolate chips in there (or don’t, they’d still be good) and they become one of my favorite things to keep around the house.
These banana oatmeal “muffins” are perfect when you’re running out the door, don’t have time for breakfast or lunch or are craving something healthy because you just ate an entire tray of pumpkin cookies (um… yeah, that’s me).
Wait… so why do I keep putting “muffins” in quotes you ask????
Because these have no flour. They’re not really muffins. They’re basically baked oatmeal in muffin tins.
But they eat like a dense, chewy muffin. Unbelievable.
Pure oatmeal contains no gluten so these muffins are gluten-free. If you have Celiac Disease, you might want to go read more about oatmeal being gluten free and which brands you can trust celiacdisease.about.com.
Let’s talk about quantity. I make two dozen of these at a time. I thought about cutting my recipe in half because some of you may only want to make a dozen, but I decided not to this time. This is the time of year of sharing so you can never have too much.
Plus, they freeze really well. Freeze them on a tray, THEN put the frozen “muffins” in a freezer bag suck the air out and they’ll keep in the freezer for over a month. To reheat, either thaw in fridge and reheat in the microwave for 20 seconds at a time or if it’s last minute, take the frozen ones out, wrap each one in foil individually and then pop in a 350 degree oven for 10-15 minutes to heat through.
So dive in. Get your hands on six cups of old fashioned oats and make all 24!!!
First, mix all the dry ingredients together: oats, brown sugar, cinnamon, nutmeg, cloves, baking powder, salt. And put that aside.
Then mix all the wet ingredients together: eggs, liquid sugar, bananas, vanilla, milk, coconut oil.
Pour wet into dry. (When I do ½ at a time it seems to work better).
Let it sit for 2-3 minutes. This helps the oats start to absorb the liquid and makes scooping evenly into the muffin tins much easier.
If you’re mixing in chocolate chips, do that now. I know a cup and a half sounds like a lot, but remember, it’s 24 muffins, and minus the tiny ¼ cup of brown sugar, it’s really the only thing not SUPER healthy in these. But if you want to avoid the chocolate, you could add raisins or some other dried fruit instead. I’ve never done this, but there’s no reason you couldn’t.
Scoop into the two prepared (spray really good with Pam or butter spray or something) muffin tins. I use a 1/3 measuring cup to scoop it out. It helps me make them even. But really I never mind if they’re not totally even, so don’t sweat it too much.
Pop into 350 degree oven for 30-35 minutes. (they’re done when you can pull a toothpick out clean… well “clean” potentially not counting the melted chocolate that might stick). NOTE: usually I skip the “rotating halfway through” that most recipes call for. But when I do TWO trays of muffins I do find it makes a difference. So about halfway through I switch the trays from top to bottom AND flip them around front to back. But if you forget or don’t feel like it… I promise no one is going to report you.
These banana oat muffins are one of my favorite breakfasts OR lunches. But this time of year, the number one thing I do is eat one as I’m walking out the door to go to some holiday gathering. Then I’m not starving when I get there, which means I don’t gorge myself (umm… as much) on the copious amounts of yummy treats and appetizers that are often out hours before the actual meal.
Breakfast. Lunch. Snack. Dessert. These banana oat muffins really do cover ALL the bases. Give them a try and let me know what you think, or what you’ll toss in instead of chocolate chips.
Quick recipe for:
Gluten-Free Healthy Banana Oatmeal Muffins
- 6 cups old fashioned oats
- 1/4 cup brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 Teaspoons baking powder
- ½ Teaspoon salt
- 4 eggs
- 2 cups bananas (after mashing) (about 4)
- TBS vanilla
- 2 cups milk
- ½ cup oil (coconut oil is great, measure AFTER melting, vegetable oil is also fine)
Optional add ins:
1 ½ cups of Chocolate chips (personal favorite, I do a cup of mini chips and a half cup extra large)
How To Make Healthy Banana Oat Muffins:
- Prepare two muffin tins and preheat oven to 350
- Mix dry, set aside.
- Mix wet.
- Mix wet into dry (I do a half at a time)
- Let sit for 2 minutes
- Mix in add ins.
- Scoop into muffin tins
- Bake at 350 for 30-35 minutes until toothpick comes out clean, rotating the tins once
Breakfast. Lunch. Snack. Dessert. These banana oat muffins really do cover ALL the bases. Give them a try and let me know what you think! What will you toss in instead of chocolate chips?