Easy Gluten Free Banana & Raspberry Oat Muffins
Muffins always feel like such a treat, but there’s certainly no need for any guilt with these nutrient packed banana oat muffins. These flourless protein-rich banana oat muffins are naturally gluten free, high in fibre and perfect to make in advance to grab for breakfast or lunch on-the-go. Kids will love these too!
Making these Banana Oat Muffins ….
- 1 large Banana
- 1 egg
- 2 tablespoons Honey/Agave/Maple Syrup
- 1 teaspoon Baking Powder (option: Gluten free)
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 2 pinches Sea salt
- 1 teaspoon Vanilla Extract
- 2 tablespoons Greek Yoghurt
- 125g Oats
- 250ml Milk (any)
- Fresh or frozen raspberries
Mash the banana in a large bowl and then add the egg. Mix well.
Add the honey, baking powder, cinnamon, nutmeg, salt and vanilla and mix well until well combined.
Mix in the Greek yoghurt
Add the oats and combine to a firm mixture
Add the milk and mix well until the mixture is fairly runny.
In a non-stick muffin tray, spoon the mixture half way. Layer with fresh or frozen raspberries and then add another layer of the oat mixture to fill each muffin mould.
Bake for 30 minutes at 180 degrees
TIP: Make a big batch and freeze. Defrost overnight for a quick and easy breakfast during the week. You can also take one frozen and allow to defrost slowly during the day.
- You can use any fruit in the middle, for example blueberries, blackberries, strawberries and chopped apple. To distinguish each variety, place a little fruit on top before baking
- Use any other milk such as nut milks, oat or rice milk for a dairy-free alternative
When using oats, always opt for whole, rolled old fashioned oats rather than the processed quick cook varieties. They are high in protein and provide good levels of a number of nutrients, making them an excellent nutritious and convenient choice.