It’s easy enough to make these #glutenfree by using certified #glutenfree oats and oat flour in place of the oat bran. With only three tablespoons each of honey and margarine, these are #lowsugar and #lowfat but full of goodness.
Spray muffin tin with cooking spray. Preheat oven to 350F.
Whisk together in large bowl:
3 T. margarine
3 T. melted honey
1 tsp. vanilla
1/2 c. mashed banana (about one large)
1/2 c. plain non-fat yogurt
Mix together in a separate bowl:
1 c. oat bran
1 c. oats
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 – 1/2 c. chopped nuts
1/2 cup chocolate chips (optional)
After mixing dry ingredients thoroughly, add to wet ingredients and combine until just moistened. Fill muffin cups about one-half full. Bake at 350 for 20 minutes. Cool in pan for 10 minutes then remove from pan. Yield: 12 muffins
Gluten free blueberry-banana muffins are made with ground almonds in place of flour.
2 cups raw almonds, finely ground
1/4 c. ground flax
1/2 c. sugar
1 tsp. baking powder
1 T. cinnamon
1 ripe banana
2 large eggs
1/2 c. plain yogurt
1/4 c. water (can use 1/4 oil instead)
2 tsp. vanilla
1 cup fresh or frozen blueberries
Preheat the oven to 325F and grease a muffin tin. Combine dry ingredients in large bowl. In another bowl, mash the banana until smooth then add the rest of the wet ingredients except the blueberries. Whisk well together. Transfer the wet ingredients to the dry ingredients and mix well. Fold the blueberries into the batter. Spoon into muffin cups filling about half full. Bake for 45 minutes or until toothpick inserted into the muffin comes out clean. Let stand in pan 10 minutes or so before removing. 12 muffins Tip: Ensure the almonds are finely ground. My batter was a bit too runny as my almonds weren’t finely ground, so I added 1/2 c. oat bran to thicken (a gluten free flour could be added instead of the oat bran, if necessary, to thicken.)
1 cup milk, soured with 1 T. vinegar (or use buttermilk)
1 medium ripe banana, mashed
5 T. maple syrup
1.5 T. oil
2 1/2 cups fresh pears, finely chopped
5 T. chocolate chips
Preheat oven to 375. Combine dry ingredients in large bowl.
Crack egg into a small bowl. Whisk. Add milk, banana, maple syrup, oil, and pears. Mix well. Add to dry ingredients, mix until just moistened. Fold in pears and chocolate chips. Fill muffin liners three quarters full.
Bake for 20 minutes or until toothpick inserted into a muffin comes out clean. About 16 muffins
1 c. oat flour (I pulsed oatmeal into a flour like consistency)
2 T. flour (gluten free or regular)
2 – 3 tsp cinnamon
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
Mix liquid ingredients together in small bowl. Mix dry ingredients in large bowl. Add liquid to dry, mix well. Drop into muffin tin cups that have been sprayed with non stick spray. Bake at 350 for 20 minutes. Makes 12 muffins.