This is my current favorite muffin recipe! They have such a great texture, especially for a wheat-free baked good. Hearty, a little chewy, but still with that moist banana-bread-feel. If your oats are specially gluten free, then it's a GF recipe, too. I bake these into mini-muffins and then freeze for lunches on-the-go. The recipe is from honestfare.com.
1 1/4 c. rolled oats
1 1/2 c. oat flour (to make, food process 2 c. rolled oats until they're a powdery, dry grits consistency)
1/2 c. plain, low-fat yogurt (or I use Fage, unsweetened greek yogurt)
1/2 c. milk (I use unsweetened almond milk)
1/2 c. brown sugar
1/3 c. sunflower oil (I use expeller pressed canola, but I bet coconut oil would work, too)
2 large, really ripe bananas, mashed
2 tsp. baking powder
1 tsp. baking soda
1 lightly beaten egg
1/2 tsp. nutmeg
1/2 c. raisins, walnuts, chocolate chips, or any combination
1/2 tsp. salt
1 tsp. cinnamon
Preheat oven to 400*. Mix rolled oats, yogurt and milk together in a small bowl. Let stand for 10 minutes.
Food process the 2 c. oats into oat flour (see above).
Combine oat flour, salt, sugar, spices, baking powder and baking soda in a separate bowl.
Add mashed banana, egg and oil to yogurt mixture and mix well. Now add dry oat flour mixture to wet mixture and mix well. Add in nuts/raisins/chocolate chips. Fill muffin tins 2/3 full and bake until toothpick comes out clean (about 18 minutes).
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