Wednesday, January 20, 2010

Banana oatmeal nut muffins

gluten free banana oatmeal nut muffins
This is one of those recipes that you kinda make up when you're bored and procrastinating and need to use stuff up, like a packet of oatmeal and a really ripe banana.

Makes a hearty muffin that's just barely sweet. You might want to add another 1/4 to 1/2 c. sugar if you're feelin' a sweet muffin. The banana flavor is subtle because I only had one banana, so feel free to add another one and leave out the applesauce. You can't really tell there's oatmeal in there; it blends right in. It's got kind of a crunchy top and a soft middle. Perfect for breakfast with a cup of coffee or as a snack.

Banana Oatmeal Nut Muffins

1/2 c. brown rice flour
1/2 c. corn starch
1/2 c. sorghum flour
1/2 t. xanthan gum

1/8 t. salt
1 t. baking soda
1/2 c. dark brown sugar
1 t. cinnamon

1 packet Gluten Freeda's Banana Maple Flax oatmeal, made according to package directions (or 1/3 c. cooked GF oatmeal. I like Gluten Free Oats)

1 egg, slightly beaten
1 T. olive oil
1 T. maple syrup
1 T. unsweetened applesauce
1 mashed, really ripe banana
1/2 t. vanilla

1/2 c. chopped walnuts

Mix the dry ingredients together, then mix the wet ingredients together. Mix everything into a big bowl, then add the walnuts. Put into muffin tins either greased or lined with princess frog liners. (They don't show up in the picture but they're so CUTE!) Sprinkle a few oats on top just to make them pretty.

Bake in a 350 degree preheated oven for 15 minutes, or until the tops start to brown and a toothpick comes out clean.

Makes 12 muffins.


Lauren said...

Yum! How fun =D.

Jenn/CinnamonQuill said...

I need more muffins in my life! These sound good. I like less-sweet muffins a lot!