Honey Banana Oat Muffins

Gluten Free Honey Banana Oat Muffins

I have a new product coming out soon. I’m hoping to get it officially launched next week. I still have a little work to do on it, but I’m excited about. With that said, I got a little behind this week. Have you ever felt like your constantly out of sorts? That’s been my last six months or so. Every time I feel like I’m back on track, I get knocked off. Frustrating.  I tend to retreat to my new found happy place, especially when it’s cold and wet outside, which is in the kitchen. I really enjoy trying new recipes and photographing them. I find it relaxing destroying the kitchen with every inch of the counter covered in something or by something. Then I clean every up and the kitchen sparkles, the new recipe smell fills the air and it’s been a good day. Whether the recipe is good or great or in some rare cases, ends up in the trash – I tried something new, learned something and the best part, had fun doing it.

Yesterday with the April snow pouring down, I made these Honey Banana Oat Muffins. I really don’t know how to explain it. I don’t like bananas and yet, I have six or seven blackened ones in my freezer. How did I get so many? I thought it was time to use them and make room in the freezer for something else.

These muffins were super tasty. Spongy, moist with a bit of healthy. Now, they are not very sweet, but I wanted them to be more for a healthy breakfast and not empty calories. Sprinkling the brown sugar on the top will add a bit of sweetness, but is completely optional.

Tidbit | Freezer Friendly for up to three months.

Gluten Free Honey Banana Oat Muffins

Honey Banana Oat Muffins
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 3 ripe medium bananas
  • ¼ cup unsalted butter, soften
  • ¼ cup greek vanilla yogurt
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup gluten-free all purpose flour
  • ¾ cup quick gluten-free oats
  • ½ teaspoon xanthan gum
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • Optional
  • Brown Sugar
  • Oats
  1. Preheat the oven to 375 degrees F and line or grease 12 muffin cups.
  2. In a small bowl, mash bananas using a fork or potato masher until smooth.
  3. In the bowl of a stand mixer, place butter, yogurt and honey, mix until well blended.
  4. Add in the egg, vanilla, and bananas, mix until well combined.
  5. Stir in the flour, oats, xanthan gum, baking powder, salt, cinnamon, and nutmeg on low speed until all the ingredients are wet.
  6. Spoon the batter into the prepared tin, filling almost to the top.
  7. Optional: Sprinkle with a small amount of oats and some brown sugar.
  8. Bake for 15-17 minutes, or until golden on top and springy to the touch.
  9. Allow to cool for a few minutes before removing from muffin tin to wire rack.
  10. Serve warm.

Gluten Free Honey Banana Oat Muffins

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