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Sunday, August 9, 2015

Banana Oatmeal (wheat free) Muffins


This is a pretty simple recipe for a basic banana muffin, but the oatmeal makes it more dense and chewy than muffins made with wheat.  I made a half batch that was a combination of the two recipes noted, changed up the flavors a bit, and reduced the sugar.

Here's what I used (yielded 6 muffins):

1¼ cups old fashioned oats
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground ginger
1 tablespoon ground flax seed
1 tablespoon whole flax seed
½ cup plain Greek yogurt
1 egg
3/8 cup sugar 1 tablespoon sucanat
1 ripe banana
¼ cup chopped walnuts
¼ cup chopped semi-sweet chocolate

Heat oven to 350F.  Blend the oats with the baking powder, baking soda, salt, and ginger in a food processor for about 10 seconds until fine.  Add the rest of the ingredients and blend until well mixed. Stir in the walnuts and chocolate.  Scoop into muffin tins and bake 30-35 minutes, until a skewer comes out clean and muffins are nicely browned.  Remove from tins and allow to cool for a few minutes; serve warm.

Conclusion:  Good.  Nice nubbly texture from the oatmeal, and also quite moist, with a very mild sweetness.

Original recipes:  Banana Oatmeal Breakfast Muffins via Debbie Reichert Fitness, which was based on Oatmeal Banana Breakfast Muffins via Well Traveled Wife.





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