Name: Oatmeal Breakfast Muffins
Prep time: 15 min
Cook time: 45 min
Yield: 6
Ingredients: 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)

Oatmeal Breakfast Muffins

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.

CourseBaked Goods, Breakfast, Muffins

Servings	Prep Time
6	15minutes

Cook Time

45minutes

Servings	Prep Time
6	15minutes

Cook Time

45minutes

Ingredients

2 1/2cups gluten-free rolled oats
1/2cup gluten-free oat flour
1tsp baking powder
1/2tsp baking soda
1/2tsp salt
1TBS cinnamon
1/2tsp ground nutmeg
4ripe bananasmashed well
1 applegrated
1/2cup unsweetened non-dairy milk
2tsp vanilla extract
1/4cup maple syrupoptional – only necessary if bananas aren’t super ripe
1/2cup (packed) raisins
1/2cup walnutsoptional

Instructions

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.