Tuesday, January 14, 2014

Gluten Free Oatmeal Banana Muffins

Let's face it: muffins rock. They are transportable and you can customize them any way you want to. They also just look adorable. I mean, how can you resist a batch of these scrumptious lovelies?

Luckily, they are super duper easy to make. They are also super duper easy to make healthy. Take these oatmeal banana muffins: 5 ingredients (6 if you add the nuts) and they take no time at all.

Gluten Free Oatmeal Banana Muffins
Makes 4-6 small to medium muffins

1 cup oat flour (you can grind oats in a coffee grinder or food processor)
1 teaspoon baking powder
1 medium banana
2 tablespoons honey (here I am using chestnut honey I got in France, which adds a savory note)
1/4 cup non-dairy milk
1/4 -1/2 cup walnuts (optional)
pinch of salt

Pre-heat your oven to 350 degrees and place the dry ingredients into a bowl.

  In a separate basin, mash the banana and add the honey. Microwave this for 20 seconds (this will liquify it, making it easier to merge).

Add the banana mixture to your dry ingredients and pour in the milk and walnuts.

When everything is well combined, pour into your muffin liners. Below are pictures of how I made my liners with aluminum foil.

Cut out squares or rectangles out of foil and double them up. Take a cup that resembles the size of the liner you want. Tip it upside down and wrap the foil around it to form a cup. Finished!

Scoop out the batter to fill the liners about 3/4 of the way up. Bake these for 15 minutes, turn the oven off, and let it sit inside for another 5 minutes. Now you have a batch of freshly baked muffins!


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