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Gluten Free Banana Oatmeal Muffins

This is a delicious take-along breakfast or afternoon snack, the whole family will love. Made with Musselman’s Apple Butter.

  • Prep Time Icon
    Prep Time
  • Cook Time Icon
    Cook Time
  • Total Time Icon
    Total Time
  • Servings Icon
    Servings
    12
  • Difficulty Icon
    Difficulty
    Easy

Ingredients

  • 2 bananas, ripe & mashed
  • 1 egg
  • ½ cup MUSSELMAN’S® Apple Butter
  • ½ cup milk
  • ½ cup plain yogurt
  • 1 1/2 cups oat flour
  • 1 ¼ cups oats, old fashioned
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup brown sugar
  • ½ cup walnuts, chopped - divided

To make oat flour, simply pulse 2 cups old fashioned oats in a food processor approximately 60 seconds, to create a fine meal.

Directions

  1. Step 1
    Pre-heat oven to 400° and spray a muffin pan with cooking spray or line with baking cups.

  2. Step 2
    In a large bowl, mix together wet ingredients; mashed bananas, egg, apple butter, milk, and yogurt. Set aside.

  3. Step 3
    In a medium bowl, whisk oat flour (see note below), oats, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.

  4. Step 4
    Slowly combine the dry mixture with the wet mixture and stir until incorporated. Add in 1/4 cup of the walnuts and stir again.

  5. Step 5
    Divide batter evenly into muffin tins and sprinkle each with a teaspoon or so of remaining chopped walnuts. Bake for 18-20 minutes or until toothpick comes out clean.

  6. Step 6
    Let cool in pan for two minutes then remove to cool completely on a cooling rack.

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