Monday, January 6, 2014

Gluten-Free Banana Oat Muffins

If you have some over ripe bananas and some GF Oatmeal. These muffins are delicious. I added raw chopped hazelnuts because I bought a big bag at Costco and I am not sure what to do with them all. They taste great cooked in these muffins.  I also used Psyllium Husks instead of the guar gum or xanthan gum. The Psyllium Husks make these muffins very moist.

Dry Ingredients  
1-1/2 cups gluten-free flour blend (without any guar gum or xanthan gum)
4 teaspoons Psyllium Husk
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup quick oatmeal (add after sifting the rest of the dry ingredients)
1/3 to 1/2 cup chopped raw hazelnuts, optional (add after sifting the rest of the dry ingredients)

Wet Ingredients
1 egg
1/3 cup Canola oil
3/4 cup milk, soy milk, almond milk or hemp milk (all unsweetened)

1 teaspoon vanilla
1 cup mashed bananas

Preheat oven to 400°F. Position rack in center of oven. Spray cups or paper liners with cooking spray.
  In a large bowl, sift and whisk together all the dry ingredients. Then mix in the oatmeal and hazelnuts.

In a separate bowl whisk the egg, then add the remaining wet ingredients.

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.

Using a heaping 1/4 cup, evenly fill the muffin cups with the batter. 
Sprinkle chocolate chips on top. I use about 5 chips per muffin.
Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 25 minutes

Makes 12 regular sized muffins.

Sandra D. Halpenny © 2014 All rights reserved

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