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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 172.9
  • Total Fat: 6.1 g
  • Cholesterol: 13.3 mg
  • Sodium: 158.8 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.4 g

View full nutritional breakdown of Gluten Free Peanut Butter Banana Oatmeal Muffins calories by ingredient
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Gluten Free Peanut Butter Banana Oatmeal Muffins

Submitted by: SLACHETKA103145

Introduction

adapted from Fitness Magazine by: Gluten Hates Me but i'm surviving blog adapted from Fitness Magazine by: Gluten Hates Me but i'm surviving blog
Number of Servings: 18

Ingredients

    3 cups gluten free rolled oats (I used Bobís Red Mill)
    1/2 cup packed brown sugar
    2 tsp. baking powder
    1/2 tsp. salt
    2 egg whites
    1 egg
    1 1/4 cup skim milk
    1/2 cup mashed bananas
    1/4 cup peanut butter
    1 tsp. vanilla extract (make sure your bottle says gluten free)
    3/4 cup chocolate chips

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Directions

Preheat oven to 350 degrees.

In a food processor: oats, brown sugar, baking powder, and salt. Pulse the dry ingredients until they are well combined and the oats are coarsely cut.

In a separate mixing bowl, whisk the egg whites, egg, mashed banana, peanut butter, milk, and vanilla. Use your whisk to break up the peanut butter. It will take a few minutes to well combine the lumpy banana and peanut butter.

Add the oatmeal mixture to the wet ingredients. Mix well and then add in the chocolate chips. Mix to combine.

Spoon the oatmeal mixture into greased cupcake liners. Fill the cups pretty full Ė these muffins donít rise a ton.

Bake 22-25 minutes, or until the tops begin to brown and a toothpick inserted in the center comes out clean.

** If you make mini muffins, bake for 20 minutes.

Serving Size: Made 18 large muffins

Number of Servings: 18

Recipe submitted by SparkPeople user SLACHETKA103145.






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