Banana Nut Muffins (Gluten-Free)
Have you ever made an amazing recipe and want to share it with your co-workers, but a handful of them are gluten-free so they are unable to try them? Well, I've experienced this several times! So I finally modified my Banana Nut Muffin recipe to be gluten-free and created this yummy version. Now gluten and gluten-free folks can enjoy these banana kissed muffins. :)
Please note, if you are making these muffins for someone who has a gluten intolerance, make sure you use gluten-free oats and gluten-free oat flour. Oats themselves are gluten-free; however, they can be contaminated with gluten, because often times they are processed in facilities that process other grains. So to be safe, make sure the oats you purchase say 'gluten-free' on the packaging.
Prep time: 20 minutes
Bake time: 28 minutes
Servings: 18 muffins
1 1/3 cup ripe bananas, mashed (about 3 large bananas)*
2 T. almond butter
1/3 cup unsweetened coconut milk (or your milk of choice)**
1/4 cup coconut oil, melted
2 T. agave***
2 t. vanilla
2 T. ground flax meal
1/3 cup coconut sugar
1/2 cup rolled oats
1 1/2 cups oat flour****
1/2 t. baking soda
1 T. baking powder
1/4 t. salt
2 t. cinnamon
1/3 cup chopped walnuts
1/3 cup chocolate chips (optional)
Preheat oven to 350 degrees Fahrenheit and line a muffin pan with muffin liners.
Mash bananas and almond butter together in a large bowl.
Then stir in coconut milk, coconut oil, agave, vanilla, ground flax meal & coconut sugar.
Measure out the remaining dry ingredients (rolled oats, oat flour, baking soda, baking powder, salt & cinnamon) into the wet mixture. Then stir everything together until all the dry ingredients are moistened.
Use the 1/4 measuring cup that was used to measure the coconut oil, and pour 1/4 cup of batter into each muffin lined cup. Or, you can use a 1/4 cup size ice-cream scooper (they work great for scooping batter too).
Sprinkle chopped walnuts and/or chocolate chips on the top of each muffin and gently press them into the batter.
Put the muffin pans in the oven and bake for 28 minutes.
Remove muffin pans from the oven and let them cool in pan for 10 minutes (the muffins will continue to cook some while they are in the hot pan). After 10 minutes, remove muffins from pan and let them cool completely on a cooling rack.
Enjoy! Keep any leftovers refrigerated for a longer shelf life.
*If your 3 bananas don't quite measure up to 1 1/3 cup, you can substitute applesauce for the remainder. For example, I made one batch with 1 cup of mashed bananas + 1/3 cup unsweetened applesauce and they came out perfect.
**I've personally tested this recipe with coconut milk & almond milk.
***You can sub the agave for honey.
****Oat flour can be bought or it can easily be made by blending old fashioned oats in a blender (approximately 1 1/4 cup oats= 1 cup oat flour). If you are making these muffins for someone who has a gluten intolerance, make sure you use gluten-free oats. Oats themselves are gluten-free, but can be contaminated with gluten because often times they are processed in facilities that process other grains.
Nutrition Info Per Serving (1 muffin)
Total Fat: 8.5g
Saturated Fat: 3.2g
Trans Fat: 0
Total Carbohydrates: 21g
Dietary Fiber: 2g