Gluten-Free Banana Oatmeal Muffin Recipe

Emma and I love to bake new healthy muffin recipes for snacks and her school lunches. She particularly enjoys the egg cracking and mixing parts! This recipe is a new one, and it was a hit for both of us. Emma ate her muffin plain straight out of the oven, and I added a slab of grass-fed butter to the middle of mine. These are gluten free, oil free, and sugar free (and dairy free if you choose coconut kefir). You won’t be disappointed!!

  • 2 cups rolled oats

  • 2 large ripe bananas

  • 1 cup Greek yoghurt (or you can use coconut kefir yoghurt, sheep or goat yoghurt. I usually opt for organic)

  • 3 tablespoons honey (we use raw)

  • 1 and 1/2 teaspoons baking powder (I choose aluminum free)

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon pure vanilla extract

  • 1/8 teaspoon sea salt

  • 1/4 to 1/2 cup add ins: chocolate chips, nuts, blueberries, etc. We chose mini dairy free chocolate chips this time

Instructions:

Banana oatmeal gluten free muffins with chocolate chips for fibromyalgia, chronic illness, or kids. Great snack idea.

  1. Preheat oven to 400F. Either grease a 12 cup muffin tin with butter or line with paper / silicone liners.

  2. Place all of the ingredients except the add-ins in a blender (we used the vitamix) or a food processor with a steel blade: oats, bananas, eggs, Greek yoghurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high until the batter is smooth and the oats are completely broken down (I did a couple minutes).

  3. By hand, stir in the add-ins.

  4. Divide the batter among the muffin cups, filling up to 3/4 to the top. Sprinkle the top with additional chocolate chips or nuts if you’d like.

  5. Bake for 15 minutes, until the tops of the muffins are set and a toothpick or fork inserted into the centre comes back clean. Place the pan on a wire rack and let the muffins cool for 10 minutes.

  6. Remove from the pan and enjoy! So delicious!

Store:

  1. Up to 3 days on the counter in a sealed container.

  2. In the freezer up to 2 months.

If you’re trying to follow a gluten free diet for you / your family, these are the perfect snack! Save this for later and let me know what you think in the comments!

If you’re looking for more recipes like this, contact me to book a Nutritional Consult!

Cheers to feeling good!

xoxo,

The Nutritionist Mama

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