Gluten Free Oatmeal Banana Muffins (wheat free, flour free) Recipe

Today, there are so many people on gluten free diets.  For those who can enjoy oats, here is a recipe that uses exclusively oats.  No wheat, corn, rice or other flour is used.  The recipe makes 8 muffins and can be doubled.  Here are the ingredients you'll need (the chocolate chips are optional).  I did not have "gluten free" oats, but, no one had Celiac disease when I experimented and regular oats were okay to use. 

You could simply put all the ingredients into the food processor and blend at one time.  But, I chose to use my immersion blender and the chopping attachment for this small batch recipe.  I measured the oats into the chopping cup.

Added the sugar.

Baking powder was next.

Baking soda.

Cinnamon was last.

All the dry ingredients are in the chopping container. 

I blended until it looked about right.

This looked perfect, to me.

Now for the wet ingredients.  I broke a banana into pieces into the immersion blender cup along with one egg.

Added Greek yogurt

and some vanilla extract.

Everything is ready to be blended.

Immersion blender was perfect for this task.

Looks perfectly blended.

The oven was preheated to 400 degrees.

Combine the dry ingredients with the wet.

Blend with the immersion blender.

Here is the volume of batter once everything is mixed together.

This recipe makes 8 muffins.  I've made it twice.  You can either use foil liners or you can spray the muffin tins with non-stick spray.  However, if you use the chocolate chips for garnish, as I did, if you do not use the foil liners, the chips sink into the batter.  They stayed on top using the liners.

1/4 cup of batter per muffin.

I carefully placed 6 chocolate chips on top of each muffin and filled the empty muffin cups 1/4 full of water.

The timer was set for 15 minutes.

After 15 minutes, they were not quite done.  I gave them another 3 minutes,

Looks like 8 beautiful muffins to me.

A closer look

I allowed them to cool for about 10 minutes before serving them.  Everyone liked them!

Gluten Free Oatmeal Banana Muffins (wheat free, flour free)

1 ¼ cups old fashioned oats (gluten free, if needed)

1/3 cup granulated sugar

¾ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon cinnamon

1 large egg

1 large ripe banana

½ cup plain Greek yogurt

½ teaspoon vanilla extract

48 chocolate chips (optional)

1.      Preheat oven to 400 degrees.

2.      Line 8 muffin cups with foil liners or spray with non-stick cooking spray.

3.      Measure dry ingredients into food processor or chopping bowl of food processor.  Blend or chop until oats are finely ground.

4.      Blend egg, banana, Greek yogurt and vanilla extract together with immersion blender.

5.      Add dry ingredients to banana mixture and blend until smooth.  

6.      Divide batter into prepared muffin cups.  Garnish with chocolate chips, if using.

7.      Bake at 400°F for 15 - 20 minutes, or until a toothpick comes out clean.

NOTE:  You can simply put all ingredients (not the chocolate chips) into a food processor to blend.  I was experimenting and wanted to how the ingredients looked at each step.

Thanks for visiting the Americus Garden Inn blog.  Let me know if you what you think of this recipe.  Hope you and your family enjoy it as much as we do.  

Love,

Susan

Banana Oatmeal Muffins

The request came during a conversation about healthy eating.  Could I make a whole grain muffin that was not too sweet, moist, but with lots of fiber.  Oh, and no nuts, seeds or chocolate.  Here is a photo of Kim as he was preparing for his role as official taste-tester of the new recipe.

Looking through the pantry, I found oatmeal, whole wheat, bananas...

 I lined 12 muffin cups with paper liners.

 Measured the ingredients that I like to sift together, starting with equal amounts of whole wheat and all purpose flour.

 some sugar

 baking powder

 baking soda

 salt

 cinnamon with oats is always good

 time to sift it all together

 a quick whisk to combine

 added the old fashioned oats

 a quick whisk to combine

 I mashed the 3 bananas with a fork

 I decided to go for a softer mash

 cracked one egg into a bowl

 measured the canola oil

poured the oil over the egg

 quickly whisked to combine

 added the mashed bananas

 whisked to combine

 I made a well in the dry ingredients

 poured the banana mixture into the well

 mixed with a rubber spatula just enough to combine thoroughly

 scooped the batter evenly into the 12 muffin cups

 baked about 23 minutes at 375.  I did the toothpick test for doneness.

 After cooling in the pan for a few minutes, I removed them to the cooling rack.

Here's one for you with a cup of Americus Garden Inn Signature blend coffee.

 I'll bet these will taste even better tomorrow.  Most banana muffins do, don't they?  Our guests loved the muffins.  They said they were hearty, moist, banana-y, not too sweet and, most importantly, delicious.  They would probably be good with nuts, raisins, cranberries, chocolate chips, maybe a center of peanut butter...  Thanks for visiting the Americus Garden Inn Bed and Breakfast blog.  Let me know if you try the recipe.  Love,

Susan

BANANA OAT MUFFINS

1 ¼ cups old fashioned oats

½ cup whole wheat flour

½ cup all-purpose flour

2/3 cup granulated sugar

½ TBS baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

1 large egg

3 large ripe bananas, mashed

1/3 cup canola oil

1.      Preheat oven to 375 degrees.

2.      Line 12 muffin cups with paper liners or spray with non-stick cooking spray.

3.      Combine dry ingredients in large bowl.

4.      Beat egg, oil and mashed banana together in small bowl until smooth.

5.      Add banana mixture to dry ingredients.

6.      Stir just until moistened.

7.      Divide batter into prepared muffin cups.

8.      Bake at 375°F for 20-25 minutes, or until top springs back when lightly touched.