Honey-n-Oats Banana Muffins, Gluten & Dairy Free
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 179.2
- Total Fat: 5.6 g
- Cholesterol: 31.0 mg
- Sodium: 265.1 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 2.0 g
- Protein: 3.6 g
View full nutritional breakdown of Honey-n-Oats Banana Muffins, Gluten & Dairy Free calories by ingredient
Introduction
These moist, soft yummy muffins are adapted from"Blender Banana Oatmeal Muffins': at http://cleanfoodcrush.com/banana-oatmeal-muffins/ These moist, soft yummy muffins are adapted from"Blender Banana Oatmeal Muffins': at http://cleanfoodcrush.com/banana-oatmeal-m
uffins/
Number of Servings: 18
Ingredients
-
6 Pack Nature's Path Instant Hot Oatmeal- Brown Sugar Maple, Gluten Free
1.5 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour
4 medium, ripe bananas
3 large eggs
One Can Thai Kitchen Organic Coconut Milk
2 tbsp Raw Honey
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Vanilla Extract
1 tsp Himalayan Pink Salt
Directions
Preheat oven to 400 degrees.
Lightly grease 3 6-cup large muffin tin or line with liners.
Place the all ingredients but the oatmeal packets and flour into a large capacity food processor.
Blend on high until the batter is smooth, about 2-3 minutes. With the batter blending add the oatmeal. Blend for an additional 2-3 minutes. Meanwhile, in a large mixing bowl measure in the flour. Pour the batter over the flour and mix well until smooth.
Divide the batter between the prepared muffin cups, filling each no more than 3/4 of the way to the top.
Bake for 17-20 minutes, until the tops of the muffins set and a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes. Serve.
Serving Size: One muffin
Number of Servings: 18
Recipe submitted by SparkPeople user REBECCAQ74.
Lightly grease 3 6-cup large muffin tin or line with liners.
Place the all ingredients but the oatmeal packets and flour into a large capacity food processor.
Blend on high until the batter is smooth, about 2-3 minutes. With the batter blending add the oatmeal. Blend for an additional 2-3 minutes. Meanwhile, in a large mixing bowl measure in the flour. Pour the batter over the flour and mix well until smooth.
Divide the batter between the prepared muffin cups, filling each no more than 3/4 of the way to the top.
Bake for 17-20 minutes, until the tops of the muffins set and a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes. Serve.
Serving Size: One muffin
Number of Servings: 18
Recipe submitted by SparkPeople user REBECCAQ74.