Banana Oat Muffins

photo (4)These muffins are  so d.e.l.i.c.i.o.u.s. and only contain a few simple ingredients. Plus they are low-fat and flour-free, so they are a great snack or breakfast for people with celiac disease, gluten intolerance, heart disease, high cholesterol, diabetes, and well, anyone!

I should call they lazy day muffins, because they are so easy to make. You don’t have to mix anything yourself and you only have to clean 2 things when you are done – a food processor and a muffin tin. I am pretty sure they took 10 minutes from start to oven.

The recipe is a modification from “Keeping up with the Joneses” blog. I made their original recipe last week – it turned out ok but I knew it needed some tweaking. This version turned out perfect, so give it a try!

Simple Banana Oat Muffins

photo (1)

Ingredients

  • 2 1/2 cups of old-fashioned oats
  • 1/2 cup granulated sugar
  • 1/2 tbsp baking powder
  • 1/2 tbsp baking soda
  • 1 cup of fat-free plain yogurt
  • 2 eggs
  • 3 ripe bananas

Directions

  1. Preheat oven to 350F and spray a muffin tin with cooking spray.
  2. Place oats in a food processor and pulse until they are very fine chunks – not quite flour, but very small pieces.
  3. Add the baking powder, baking soda, and sugar. Pulse a few times to mix.
  4. Add the remaining ingredients and then let the food processor do the rest of the work! Process until well blended.
  5. Fill the muffin tins nearly full with batter.
  6. Bake for 20-25 minutes, or until the top and edges are lightly browned (I did 25 minutes).

Pumpkin Oatmeal Muffins

These are super easy muffins I found on GreenLiteBites  and they taste delicious fresh out of the oven. They contain no flour, so if you have celiac disease/gluten intolerance, you could make these with gluten-free oats. Since they are so dense and moist, if you don’t eat them within a few days I would put them in the refrigerator. They taste the best warm.

original recipe: http://greenlitebites.com/2010/10/10/pumpkin-oatmeal-cups

Ingredients

  • 15 oz can pumpkin
  • 1/2 cup skim milk
  • 2 eggs
  • 1 tbsp baking powder
  • 3 cups old fashion or rolled oats
  • 1 TBSP pumpkin pie spice
  • splash of vanilla extract
  • 1/3 cup brown sugar

Directions

  1. Preheat oven to 375F
  2. Mix all ingredients together and let sit while you prepare the muffin pans
  3. Spray muffin pan or liners with non-stick spray
  4. Divide batter into 16+ muffin tins (they should be pretty full)
  5. Bake 25-30 minutes, or until the edges are brown and the top is firm
  6. Let cool 5 minutes before removing from pan or they might rip