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!
A gluten free banana oat muffin recipe for a healthier you, as oats are full of fiber and known to help high cholesterol levels.
Ingredients:
Instructions:
Tips
Variations
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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How can you reduce the amount of sodium in these muffins?
Hi Jane,
You can substitute baking powder for baking soda. See the gluten free substitute page: http://glutenfreerecipebox.com/gluten-free-substitutes/.
Enjoy!
Carla
I wonder if I can replace the oil for some more banana. What do you think?
Go for it! Or use some applesauce. You may interested in Joy Bauer's recipe for Gluten Free Oat and Carrot Muffins http://glutenfreerecipebox.com/gluten-free-carrot-oat-muffins Her recipe calls for 1/2 cup margarine, trans-fat free, soft tub, reduced-fat.