Gluten Free Oatmeal Banana Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 102.5
- Total Fat: 4.2 g
- Cholesterol: 8.2 mg
- Sodium: 151.7 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 1.4 g
- Protein: 2.2 g
View full nutritional breakdown of Gluten Free Oatmeal Banana Muffins calories by ingredient
Number of Servings: 24
Ingredients
-
3 1/4 cup rolled oats
1/2 cup yogurt, plain low fat
1/2 cup milk, low fat
1/2 cup brown sugar
1/3 cup oil, sunflower or vegetable oil
2 bananas, large, ripe, mashed
1 egg, large, lightly beaten
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
Directions
Preheat oven to 400 degrees.
In a bowl mix together 1 1/4 cups rolled oats, yogurt and milk. Let soak for 10 minutes.
Take remaining 2 cups rolled oats, pulse in a food processor until you have flour (or use 1 1/2 cups oat flour) Mix oat flour, salt, spices, baking powder and baking soda in a bowl.
Add brown sugar, mashed banana, egg and oil to rolled oats mixture. Mix well.
Add dry ingredients to the rolled oats mixture. Mix well. Fill greased or paper lined muffin cups 2/3 full. Bake for approximately 20 minutes.
Serving Size: makes 48 mini muffins or 12 large muffins
Number of Servings: 24
Recipe submitted by SparkPeople user MCAETHAD.
In a bowl mix together 1 1/4 cups rolled oats, yogurt and milk. Let soak for 10 minutes.
Take remaining 2 cups rolled oats, pulse in a food processor until you have flour (or use 1 1/2 cups oat flour) Mix oat flour, salt, spices, baking powder and baking soda in a bowl.
Add brown sugar, mashed banana, egg and oil to rolled oats mixture. Mix well.
Add dry ingredients to the rolled oats mixture. Mix well. Fill greased or paper lined muffin cups 2/3 full. Bake for approximately 20 minutes.
Serving Size: makes 48 mini muffins or 12 large muffins
Number of Servings: 24
Recipe submitted by SparkPeople user MCAETHAD.