What I would term an accidentally gluten-free baked treat. In other words I didn’t set out for it to be that, but hey, it worked and they were delicious. Walker was very cute, I had baked the muffins while I made lunch, then we went out to garden/play. When we came in for nap time he saw them on the counter, blinked at me with a smile and ran off with one. Then he came back and got one for his older brother, Ford. Then came back and got me one! He must have loved it, he gobbled the muffin down. The key in how good the muffins taste (and that they turned out) is processing the batter in a high-speed blender, such as a Vitamix. The oats disappear into the batter, the muffins texture is smooth.
On the oats – since I don’t follow a GF diet I used my usual Bob’s Red Mill Oats (which I buy in 25 lb bags), if you follow a faithful GF diet, be sure to source GF oats, such as Bob’s Red Mill Gluten Free Rolled Oats.
Banana Oat Muffins
- 2 6-ounce cups honey yogurt (used Green Valley Organics Lactose Free)
- 3 egg whites, preferably organic feed eggs
- ½ cup honey, preferably raw
- 2 very ripe bananas, peeled
- 2½ cups old-fashioned oats
- 1½ tsp baking powder
- 1 tsp ground cinnamon
- ¾ tsp baking soda
Preheat the oven to 375°, spray or lightly oil a non-stick 12 count muffin tin.
Add everything, in order listed, to a high-speed blender. Process on high until smooth. Divide evenly between the muffin cups, it will fill them nearly all the way. Bake for about 20 minutes, until golden on top and a toothpick comes out clean. Let sit for 5 minutes, pop out gently and cool on a rack.
FTC Disclaimer: We received product from Green Valley Organics for potential recipe development/review.