I love banana nut ice cream and banana pancakes, and wanted to create a recipe for gluten free banana muffins that was a little healthier than the usual muffin recipe. I decided to use gluten free oat flour, as oats are nutritious. One third of a cup usually contains 7 grams of protein and 4 grams of dietary fiber. If you are gluten intolerant you’ll need to purchase a gluten free oat flour, as others will contain high amounts of gluten cross-contamination. If you are oat intolerant, Montana Gluten Free carries PrOatina, which some gluten intolerant individuals who are also sensitive to gluten free oats, may tolerate well. Meanwhile, these muffins turned out yummy; not too sweet, either. Enjoy!
Gluten Free Banana Oat Muffins
A gluten free banana oat muffin recipe for a healthier you, as oats are full of fiber and known to help high cholesterol levels.
- 1 1/2 cups oat flour
- 1 1/2 cups potato starch
- 2 teaspoons xanthan gum (or guar gum, if corn intolerant)
- 2 teaspoons gluten-free baking powder* (I use Rumford's.)
- 1 1/4 teaspoons baking soda
- 1/3 teaspoon salt
- 1/2 cup evaporated cane juice (or sugar)
- 3/4 cup mashed ripe bananas
- 1/2 cup cooking oil (grape seed, vegetable, canola, extra virgin olive, etc.)
- 1 cup milk (cow's, almond, etc.), room temperature or 80°F
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Potato starch, for dusting (if not using paper liners)
- Heat oven to 350°F.
- Generously oil and dust with potato starch 12 muffin tins, or line with paper liners; set aside.
- Mix all of the dry ingredients together and sift once; add sugar and sift again; set aside.
- In the bowl of your mixer, add mashed bananas and eggs and beat on medium-low speed until just blended.
- Add milk and oil and mix until blended on medium speed.
- Add flour while beating on medium speed just until smooth. Scrape sides as needed.
- Fill each muffin tin to about 3/4 way full; and bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool. Once cool enough to handle, transfer to a cooling rack. Cool completely or eat warm.
Banana Nut Muffins: Add 1/2 cup chopped walnuts to batter.
Banana Poppy Seed Muffins: Add 1 - 2 teaspoons of poppy seeds.
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