Ingredients
- ⅓ C Coconut Oil melted
- ½ C Maple Syrup
- 2 Eggs
- 2 Ripe Bananas mashed
- ¼ C Coconut Milk
- 1 teaspoon Vanilla
- 1 ¾ C Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ⅓ Gluten Free Oats
- 1 ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 1 C favorite fresh fruit or nuts
For the topping
- 2 teaspoon Raw Sugar
- ¼ teaspoon Cinnamon
- 2 tablespoon Gluten Free Oats
Instructions
- Preheat oven to 325 degrees.
- In a medium bowl, combine melted coconut oil and maple syrup. Whisk until well combined. Add eggs and mix well. Add banana, vanilla and coconut milk. Mix until all ingredients are incorporated.
- In a separate bowl, combine GF flour, oats, baking soda, salt and cinnamon. Mix well with a fork. Pour wet mixture into dry. Mix until just combined - do not overmix. Add fruit or nuts, mix gently. Let batter rest while you prepare your pan.
- Line or grease a 12 serving regular size muffin pan. Divide batter evenly into 12 muffins, making each portion about ¾ full.
- Combine sugar and cinnamon and sprinkle over muffins. Then sprinkle each muffin with oats.
- Bake for about 25 minutes until tops spring back when touched. Remove to cool and serve immediately. These will store well for a few days in an airtight container in the refrigerator.
Nutrition Facts
Gluten Free Banana Oat Muffins
Amount per Serving
Calories
195
% Daily Value*
Fat
8
g
12
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
27
mg
9
%
Sodium
395
mg
17
%
Potassium
126
mg
4
%
Carbohydrates
29
g
10
%
Fiber
1
g
4
%
Sugar
13
g
14
%
Protein
2
g
4
%
Vitamin A
53
IU
1
%
Vitamin C
2
mg
2
%
Calcium
40
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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