Gluten Free Banana Maple Muffins

As promised in yesterday’s post, my recipe for Gluten Free Banana Maple Muffins! I love this flavor combination because it just tastes a little like the start of the holiday season, with hints of maple candy made with syrup and snow, and the cinnamon sugar scent that wafts from all Chrismukkah-cookie kitchens. These gluten free banana maple muffins are a perfect breakfast or dessert, and so convenient to grab and go if you’re on the move and have an oatmeal craving you just can’t shake but have no time to indulge. Then again, if you do have the time to sit down and savor a couple with your morning coffee…

 

gluten free banana muffins

 

These muffins are one of the first recipes I ever came up with on my own when I ventured to dip my toes into the world of gluten free baking. My friends and family will tell you, I went through several rounds of experimentation before landing on winners! I do make a few variations. Sometimes I use whole gluten free rolled oats, as pictured below. These make for hearty, chewy muffins.

 

 

 

On other occasions, I’ll use quick-cooking oats. These are NOT instant oats, but they’re milled a bit more finely and make for a fluffier texture, like the muffins you would buy at a bakery.

 

Gluten Free Banana Muffins

 

 

And sometimes I’ll mix it up a little by tossing some flaxseed, chopped peanuts, or chocolate chips into the batter for a nice kick. No matter what, they’ll be gluten free, delicious and nutritious, and you can’t go wrong with that!

 

Banana Maple Oat Muffins

 

 

Gluten Free Banana Maple Muffins
 
Recipe Type: Breakfast, Snack
Cuisine: Gluten Free
Author: Alyssa
Prep time:
Cook time:
Total time:
Serves: 12
Gluten free banana maple muffins, made without flour, oil, or refined sugar, and bursting with banana goodness.
Ingredients
  • 1 1/2 cups gluten free oats
  • 1 1/2 large (8″ long) or 2 small (6″ long) bananas
  • 2 large eggs
  • 1/4 cup maple syrup
  • 6 oz 2% plain or vanilla Greek yogurt
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2-3 tsp cinnamon (to taste)
  • Optional: 1-2 Tbsp flaxseed, chopped peanuts, raisins or chocolate chips*
Instructions
  1. Chop up bananas lengthwise (in half) and widthwise (into 1/2″ slices).
  2. Place bananas in a large bowl with all the other ingredients except optional add-ins.
  3. Mix well until the batter is uniform. This should be about 12-15 good stirs. Don’t worry about completely smashing all the banana chunks, just get a uniform consistency. And once the batter is pretty smooth with the exception of banana chunks and oats, stop stirring – overstirring can result in collapsed muffins!
  4. Bake at 400 degrees Fahrenheit for 15 minutes.
  5. Let cool.
  6. Enjoy!
Serving size: 12 Calories: 100 Fat: 3g Saturated fat: 0g Unsaturated fat: 2g Trans fat: 0g Carbohydrates: 20g Sugar: 4g Sodium: 179mg Fiber: 3g Protein: 2g Cholesterol: 33mg
Notes
*I’m allergic to tree nuts but if you’re lucky enough to be able to indulge, go right ahead with your favorite kind!

 

 

 

 

 

What’s your favorite way to bake with bananas?

 

 

 

 

 

© 2014 Renaissance Runner Girl. All rights reserved.

9 thoughts on “Gluten Free Banana Maple Muffins

  1. Pingback: Pumpkin Puffins | renaissancerunnergirl

  2. Pingback: Gluten Free Caramel Apple Cinnamuffins

  3. Pingback: Raspberry Ragamuffins | Renaissance Runner Girl

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