by Alison Swenson, Dietetic Intern [University of Minnesota]
Looking for another use for over-ripe bananas? Instead of banana bread, try these fun muffins that bake in half the time. I adapted this recipe to be gluten-free because I have celiac disease, but my family and friends always request them even though they can eat gluten!
These muffins are not only delicious, but healthy too. The oats provide fiber to lower cholesterol. If you add the walnuts, these muffins offer added fiber and protein for your commute to work. To make the muffins even healthier, I like to add ground flax meal in place of some of the oil and cut back on the sugar (don’t worry – the cinnamon and banana give them more than enough flavor).
Gluten-Free Yogurt Banana Oat Muffins
Adapted from the blog Honest Fare.
(Makes 12 muffins)
- 1 ¼ cup rolled oats
- ½ cup plain low fat yogurt
- ½ cup low fat milk or soy milk
- 1 ½ cup oat flour (can be made by pulsing about 2 cups of rolled oats in a food processor)
- ¼ cup flaxseed, ground
- ½ cup brown sugar, unpacked
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 large, really ripe bananas, mashed
- ¼ cup sunflower, safflower, or canola oil
- 1 egg, lightly beaten
- ¼ cup raisins
- ¼ cup walnuts (optional)
- Preheat oven to 400°.
- Mix oats, yogurt and milk together in a bowl. Let stand for 10 minutes.
- In a separate bowl, combine flour, flaxseed, sugar, baking powder, baking soda, salt, and cinnamon.
- Add the bananas, egg, and oil to the rolled oat mixture. Mix well.
- Add dry flour mixture to the wet mixture and mix. Fold in nuts and/or raisins if desired.
- Grease or line muffin cups and fill 2/3 of the way full. Bake for approximately 16-20 minutes.
- These muffins freeze well in ziploc bags. When you’re ready to eat them, simply microwave for 30 seconds.
Per muffin: 244 calories, 9.3 g total fat, 1.2 g saturated fat, 6.6 g protein, 36.7 g carbohydrate, 4.2 g fiber, 303 mg sodium