Gluten-free, not too sweet, full of fiber & protein, can be made dairy free. Enjoy these tender and nourishing gems throughout the week for breakfast or an energizing afternoon snacks. The recipe is easy to modify or add-on any other ingredients like nuts or chocolate. You can also opt for regular flour, or spelt flour. You can sub buttermilk for the yogurt.
The recipe includes a technique to steam the muffins by adding a little water to the open muffin tins. Steam helps keep the crust soft during the first five or ten minutes so the muffins can get that final expansion. It also helps dissolve sugars on the surface of the dough that caramelize during baking and give you a glossy, crisp crust
Oats are incredibly nutritios and are loaded with important vitamins, minerals and antioxidants. Here are just a few of the benefits.
Oats contain many powerful antioxidants, including avenanthramides. These compounds may help reduce blood pressure and provide other benefits.
Oats are high in the soluble fiber beta-glucan, which has numerous benefits. It helps reduce cholesterol and blood sugar levels, promotes healthy gut bacteria and increases feelings of fullness. This also may improve insulin sensitivity and help lower blood sugar levels.
Also the soluble fiber keeps you full and satisfied for a long time. Since oats are so low in calories they can be a beneficial part of a healthy diet.
Gluten-free, low in sugar, can be dairy free with modifications.
- 2 large ripe bananas
- 3/4 cup yogurt use any type of plant based or dairy yogurt or sub with buttemilk
- 1/3 cup packed brown sugar add more if desire a sweeter muffin
- 2 eggs beaten
- t tbsp canola oil or melted butter
- 1 cup rolled oats
- 1-1/2 cup all purpose gluten free flour or other flour
- 1 tsp ground nutmeg
- 1-1/2 tsp baking soda
- small pinch salt
Preheat oven to 375. prepare a muffin tin to fill 9 muffins with paper, or oil tin if omitting paper. Leave three cups of the tin empty and non-greased.
In one bowl, mash the banana and add yogurt, egg, sugar, and oil. Mix well then add the oats and stir.
In another bowl combine the flour, baking soda, nutmeg and salt. Mix well.
Pour the wet ingredients into the dry and stir lightly, just to combine.
Fill the 9 prepared tins with the batter. add about 1/8 cup of water into the three empty tins. the water will help steam the muffins. Bake until golden, about 25 minutes. Remove from oven from done and remove muffins from tin to cool.