5. Gluten-Free Banana Oat Muffins
Muffins make for a great breakfast on the go, they can be eaten warm from the oven, or they can be made in advance and frozen. These banana and oat muffins are packed with flavor and nutrients: the potassium-rich bananas are high in fiber and chock-full of B vitamins.
1½ cups of gluten-free flour
2 tsp gluten-free baking powder
½ tsp gluten-free baking soda
2 ripe bananas (the riper the better)
1 large egg (free-range and organic if possible)
½ cup of gluten-free oats
2 Tbsp honey or maple syrup
1 cup almond milk
1 tsp cinnamon
Preheat oven to 390ºF and grease a muffin tray. Mix the eggs and honey together and then mash in the ripe bananas, add the milk and stir well. In another bowl sift the gluten-free flour, baking powder, baking soda and cinnamon together and add the oats. Gently add the dry mixture to the egg mixture and fold in without over-working the batter. Pour the batter evenly into the muffin tray and bake for 20 to 25 minutes until golden brown.
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