A quick and simple breakfast muffin that’s perfect for any busy morning. This Thursday, however, I’ll be serving them as a light breakfast before Thanksgiving appetizers and dinner (gotta save room for pie!) They’re simple to make the night before and ready to eat by morning. I have to tweak the recipe for Miah who has to be grain free, but otherwise these muffins get devoured quick. It’s fun how you can make memories last with food.
Even though we can’t stop the seasons from changing…
Or keep the kids little forever…We can make memories last longer with traditions and food. Those two things together make for some good holiday memories and all the days in between.
These muffins are made gluten free by using certified gluten free oats. If you’re curious about why some oats are gluten free and some aren’t it really just comes down to manufacturing. Oats themselves don’t naturally contain any gluten, however most are grown along with wheat and then manufactured on equipment that also processes wheat. Be sure to use oats that are certified gluten free.
To make oat flour:
Take 2 cups gluten free rolled oats and pulse in a blender or food processor until they resemble a flour consistency. That’s it! Measure out 1 & 1/2 cups. You can also sift it to be sure no larger pieces were missed.
Banana Oatmeal Muffins (gluten free)
Author: Melissa Cornwall - Food L'amor
Recipe type: Breakfast
Serves: 12 - 18 muffins
Simple gluten free, vegan, and healthy breakfast muffins for any busy morning.
- 1.5 cups gluten free oat flour
- 1 cup gluten free rolled oats
- 2 tsp. baking powder
- 1 tbsp. ground flaxseed
- 2 bananas, mashed
- ½ - ¾ cup almond milk
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- ⅓ cup honey or pure maple syrup
- chopped nuts (opt.)
- Preheat the oven to 400 degrees
- Prepare oat flour using a blender or food processor.
- Combine all dry ingredients, followed by wet ingredients in a mixing bowl
- Mix until combined into a thick, but still pourable dough
- Pour into lined muffin tin
- Top with chopped nuts if you like
- Bake for 15 - 18 minutes
- Serve warm with organic grass-fed butter