Three words I can’t hear too many times! Mmmm, banana oat muffins.
I was looking for a good gluten free recipe involving bananas and oats because a) I had bananas to use up b) I’m super hungry all the time right now, it’s the cold weather.
I googled Nicole Hunn’s recipes and BY JINGO! She’s done it again! You can make this in a food processor which is very quick, and despite having no butter or flour in them, they retain their shape perfectly.
Here’s Nicole’s recipe: http://glutenfreeonashoestring.com/healthy-gluten-free-banana-breakfast-muffins/ and here’s my version (British weights and measures don’t-you-know).
- 2 ripe bananas, mashed (could be mash from frozen)
- 114g sour cream (or Greek Yoghurt, I used sour cream)
- 2 beaten eggs
- 1 tsp vanilla extract
- 80g sugar
- 225g porridge oats
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- large handful of chocolate chips
Whiz up all the ingredients EXCEPT the chocolate chips in a food processor or mixer. You could do this in a bowl or with a hand blender too.
Stir in the chocolate chips and then divide among muffin tin/baking cases – I made 9 using this mix, they were quite big. Bake at 180 degrees Celsius for 18-20 minutes until a cocktail stick comes out clean.
They lasted in a tin, we had one each for lunches 4 days, which was extremely restrained of us. They were excellent at work on the ward because they are very oaty which is great for energy when you work a 13 hour day!
Mrs P x