Bec Recipes

Gluten Free Banana Oat Muffins (Vegan, GF)

Name: Gluten Free Banana Oat Muffins (Vegan, GF)
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 12 servings
Ingredients: 1 cup + 2 tablespoons bananas (mashed (about 2-3 bananas); ¼ cup melted coconut oil; ¼ cup pure maple syrup; ¼ cup coconut sugar; 2 flax eggs; ½ cup unsweetened non-dairy milk (room temperature); 1 teaspoon pure vanilla extract; 1 ¾ cups gluten free oat flour; 1 ¼ cups gluten free rolled oats; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 2 tablespoons gluten free rolled oats; 1-2 teaspoons coconut sugar

12 servings

doses

25 minutes

tempo ativo

47 minutes

tempo total

Começar a Cozinhar

Ingredientes

1 cup + 2 tablespoons bananas (mashed (about 2-3 bananas)

¼ cup melted coconut oil

¼ cup pure maple syrup

¼ cup coconut sugar

2 flax eggs

½ cup unsweetened non-dairy milk (room temperature)

1 teaspoon pure vanilla extract

1 ¾ cups gluten free oat flour

1 ¼ cups gluten free rolled oats

1 ½ teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

2 tablespoons gluten free rolled oats

1-2 teaspoons coconut sugar

Instruções

Preheat the oven to 325°F degrees. Line a 12-muffin pan with muffin liners. Set aside.

Peel bananas and add to a large mixing bowl. Using a pastry cutter or fork, mash bananas until smooth. Measure 1 cup + 2 tablespoons mashed banana—this is the amount you will use. Remove excess banana.

Add the coconut oil, maple syrup, sugar, flax eggs, milk and vanilla. Whisk until well incorporated.

Add oat flour, oats, baking powder, baking soda, and cinnamon. Whisk together until just incorporated, making sure no flour patches remain.

Using a large scoop, scoop and drop batter evenly into prepared muffin pan—filling each cup about 3/4 of the way for a greater quantity of smaller muffins, or all the way to the top for a smaller quantity of big, domed-top muffins. I use this ice cream scoop for easy scooping. Optionally, sprinkle the tops of muffins with rolled oats and sugar.

Bake for 22-30 minutes. On the lower end for smaller muffins, on the higher end for large muffins. Mine took 29 minutes for 10 larger muffins.

Allow to cool on a cooling rack for about 1 hour. Lift on and enjoy!

More Gluten Free Muffin Recipes

Paleo Chocolate Muffins – Gluten Free Chocolate Muffins

Easy Healthy Blueberry Muffins Recipe

Vegan Healthy Banana Blueberry Muffins Recipe

Informação Nutricional

Tamanho da Dose

1 muffin

Calorias

192 kcal

Gordura Total

7 g

Gordura Saturada

4 g

Gordura Insaturada

Gordura Trans

Colesterol

Sódio

13 mg

Carboidratos Totais

31 g

Fibra Alimentar

3 g

Açúcares Totais

11 g

Proteína

4 g