My recreation of my Grandma's classic Banana Bread - revised into a gluten-free, dairy-free & refined sugar free muffin.
Gluten Free Banana Oat Muffins
- Servings: 1 Muffin
- Yield: 12 Muffins
- Prep Time: 10 min
- Cooking Time: 30 min
Ingredients
- 2 Large Eggs
- ½ C Honey
- ¾ Unsweetened Applesauce
- 1 ½ tsp. Vanilla Extract
- 2 Medium Over-Ripe Bananas
- 1 ½ C. Gluten-Free Oat Flour
- ¼ tsp. Sea Salt
- 1 ¼ tsp. Baking Soda
- ½ tsp. Cream of Tartar
- ½ tsp. Cinnamon
Preparation
- Preheat oven to 350 degrees. Grease a small square cake pan, two bread loaf pans or a muffin pan with a dairy free butter. Mix together applesauce, eggs, honey and vanilla until smooth.
- In a separate bowl mix together all dry ingredients. Mix into the wet ingredients and mix until smooth. Mash bananas until creamy and mix in. I didn't need a hand mixer for this, as the batter was so smooth, I just used a wooden spoon and good old fashioned elbow grease.
- Pour into pan, muffin cups or pans and bake for 30-35 or until a toothpick comes out clean. (Muffins take a little less)
- Serve warm with cool dairy free butter or sugar-free jam. Delicious!
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