Another day, another gluten-free oat muffin recipe. Easy to make and a good source of fiber is how I view it – a tasty, though not overly sweet, treat.
Banana Oat Muffins
Ingredients:
- 2 cups rolled oats (gluten-free if needed)
- 2 tsp pumpkin pie spice blend
- 1 tsp baking soda
- ¼ tsp fine sea salt
- 4 ripe bananas, mashed
- 1 large egg
- ½ cup pure maple syrup
- ¼ cup avocado oil
- 1 tsp pure vanilla extract
Directions:
Preheat oven to 350°, and line a 12-count muffin tin with parchment paper liners.
Process the oats in a blender until they are finely crumbled, and then transfer them to a mixing bowl. Whisk in the pumpkin pie spice, baking soda, and salt.
In a second mixing bowl, whisk together the wet ingredients.
Add to he dry and stir till just blended.
Divide evenly between the tins.
Bake for 20 to 25 minutes, till golden on top and a knife comes out mostly clean.
Let it cool on a rack, then store tightly sealed on the counter.
Makes 12 muffins.
~Sarah
