Every day for breakfast I have a smoothie filled with all sorts of nutritional goodness from greens, berries, banana, homemade almond milk and flax seeds. Some days though, I want something different and I will make oatmeal topped with banana, grated apple, cinnamon, a few walnuts, some almond milk and a touch of maple syrup. Kinda hard to eat a bowl of oatmeal on the run or if you’re in a hurry though, and impossible to eat out of your hand (not that I’ve tried). So, I set out to make a super healthy muffin that would be like a bowl of oatmeal disguised as a muffin. These muffins have the same ingredients as my hearty bowl of oatmeal with delicious toppings. They are dense, hearty and satisfying and best of all – easy to make!
Notes:
* You need a 6-cup muffin tin for this recipe as it makes larger muffins than the 12-muffin pans. You can purchase here:Jumbo Muffin Tin. You could use a regular 12-muffin tin and make smaller muffins – just cook them for less time, 30-35 minutes.
* If your bananas are super ripe you can omit the maple syrup as the ripe bananas will add just enough sweetness.
| Servings | Prep Time |
| 6 | 15 minutes |
| Cook Time |
| 45 minutes |
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These hearty hand-helds are like a bowl of oatmeal disguised as a muffin. With virtually no flour, no oil, no animal ingredients and very little sweetener, they are a healthy way to start the day.
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- 2 1/2 cups gluten-free rolled oats
- 1/2 cup gluten-free oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 TBS cinnamon
- 1/2 tsp ground nutmeg
- 4 ripe bananas mashed well
- 1 apple grated
- 1/2 cup unsweetened non-dairy milk
- 2 tsp vanilla extract
- 1/4 cup maple syrup optional - only necessary if bananas aren't super ripe
- 1/2 cup (packed) raisins
- 1/2 cup walnuts optional
- Preheat oven to 350 degrees.
- In a large bowl combine and whisk together dry ingredients.
- In a small bowl combine bananas, apple, almond milk, vanilla and maple syrup, if using.
- Add wet ingredients to dry and stir. Fold in raisins and walnuts, if using.
- Fill muffin tins and bake 45 minutes (see Notes above). Immediately transfer muffins to a cooling rack.
