Healthier, wheat-free muffins perfect for breakfast or a snack. Made with homemade oat-flour and naturally sweetened.
I’ve made these muffins four times now. The first time for myself, the second for a camping trip, the third for a bachelorette weekend and then this week to bring to a friend who recently had a baby. Each time I made them I didn’t change a thing except how I sweetened them. And, everyone who ate them loved them. They are my definite go-to banana muffin for any and all muffin-requiring occasions.
I’ve included three options for sweetening these muffins: coconut sugar, brown sugar, and dates. Coconut sugar is a great substitute for brown sugar cup-for-cup. However, if you don’t have coconut sugar on hand brown will do. I also love using pitted medjool dates. Simply soak the dates in warm water to soften them up for a few minutes, then pulse them in a food processor until a paste forms. Add them to the liquid ingredients when needed.
People still think ‘wheat-free’ or ‘gluten-free’ baking doesn’t taste good – well, these muffins will prove you wrong. I had girls commenting that “usually gluten-free stuff doesn’t taste very good, but these are really delicious.” The fact that you make your own oat-flour for these muffins doesn’t make them any less delectable than muffins (or other baked goods) made with all-purpose flour. Flour is flour, it’s just a different source. That being said, if you don’t have access to a food processor, or oat flour, you can definitely substitute another flour in its place (though I’ve only used oat flour thus far.)
Banana Oat Muffins
Like overnight oats, but in a muffin. Makes 12 good-sized muffins.
Note: Oat flour is just regular oatmeal in powder form, which you can do by processing 2 cups rolled oats in a food processor. It will yield about 1 ½ cup oat flour (refer to step #3 in directions below for details). I’ve given you a few options to sweeten the muffins. I’ve made them four times, and used coconut sugar, brown sugar and dates to sweeten. All yield delicious muffins!
INGREDIENTS
- 1 1/2 cups rolled oats
- 1 ½ cup oat flour
- 1/2 cup plain, greek yogurt
- 1/2 cup almond milk
- 1/4 cup coconut sugar / brown sugar / 6-7 pureed dates
- 1/3 cup canola oil / coconut oil / apple sauce
- 2 large, ripe bananas mashed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 egg (or flax egg)
- dash of nutmeg
- dash of cinnamon
Special Equipment needed: Food Processor. If you don’t have one, a regular mixer/hand held mixer will do in it’s place for mixing.
DIRECTIONS
- Preheat oven to 375°
- Mix rolled oats, yogurt and milk together in large bowl. Let stand for 5-10 minutes.
- It will require about 2 cups of rolled oats to make the 1 1/2 cups or oat flour you need. Just pulse the 2 cups rolled oats in the food processor until they turn to a powdery consistency.
- Combine oat flour, spices, baking powder and baking soda in a separate bowl. Add to soaked yogurt oats and set aside.
- Add banana, egg, sugar (or dates) and oil to the food processor and process for 30 seconds. Pulse until all is combined.
- Pour the liquid mixture over the oat mixture and, using a spatula, fold together.
- Fill greased or lined muffin cups 2/3 of the way. Sprinkle tops with rolled oats. Bake for approximately 20 minutes.
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