Banana Oatmeal Muffins


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:

1 egg

3 T. margarine

3 T. melted honey

1 tsp. vanilla

Mix in:

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 Banana-Blueberry Muffins

Gluten free blueberry-banana muffins are made with ground almonds in place of flour.


Here, have a moist and tasty gluten free muffin!

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.)

Pear Chocolate Chip Muffins

2 cups flour

1 cup oats

2 tsp. cinnamon

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 large egg

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

Sweet Potato Applesauce Muffins


Adapted from the Oatmeal Artist  Sweet potatoes are high in fiber and vitamin A. Applesauce replaces some of the maple syrup. These are also egg-free. Pair these muffins with some non-fat Greek yogurt and fruit for a healthy breakfast.

1 c. pureed cooked sweet potato

2 T. oil

2/3 c. milk

1/4 c. plus 2 T. water

1/4 c. applesauce

1/4 c. maple syrup

2 tsp. vanilla

1 c. oat bran

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.


Banana Chocolate Chunk Muffins

1 3/4 c. flour

1/4 c. ground flax seed

1/2 c. sugar

3 tsp. baking powder

1 tsp. salt

3/4 c. dark chocolate (I used Lindt 70%) chopped (I had a few chocolate chips as well so I threw those in too)

1 egg

1/4 c. milk

1/4 c. oil

1 c. mashed bananas (about 3 small-medium sized bananas)

Combine first five ingredients in a bowl.

Whisk liquid ingredients together in a small bowl.

Add mashed bananas to liquid ingredients.  Add this to the dry ingredients, mixing until just incorporated.  Drop into muffin tins lined with muffin cups.

Bake at 400 for 20 – 25 minutes.  12 good-sized muffins