“Gluten free breakfast in a muffin cup! Slightly adapted from original found on Half Baked blog at http://half-bakedbaker.blogspot.com/2009/01/guilt-and-gulten-free-oatmeal-banana.html”
READY IN:
40mins
SERVES:
12-18
YIELD:
12-18 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. In a bowl mix rolled oats, yogurt and milk. Let sit for 10 minutes.
  3. Mix oat flour, salt, spices, baking powder and soda in bowl.
  4. Add brown sugar, mashed bananas, egg and oil to rolled oats mixture. Mix well.
  5. Fill greased or paper lined muffin cups 2/3 full. Bake for 20-22 minutes.
  6. Makes 12-18 muffins depending on the size of your muffin pan.

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