Thursday, April 24, 2014

{Greek Yogurt} Banana Oat muffins *FLOUR FREE but you would never guess it!*

Do you have some rapidly aging bananas on your counter? Me too! I was craving muffins today and decided to put my old-ish bananas to good use.
These little delights are moist, packed with flavor and very filling. They give you a little boost of energy and are perfect to grab and go... you know like on those Saturday mornings when you have a soccer game to be to?
A lot of gluten free breads I have tried are dry and crumbly. These flour free muffins are moist, fluffy and delicious, not to mention totally healthy! If you are making these GF for a friend, make sure and use gluten free oats.
Happy snacking!
Recipe for Greek Yogurt Banana Oat Muffins
Recipe from: Emmy in her Element
1/2 cup greek yogurt (I use vanilla)
1/3 cup oil (can use sunflower, vegetable, or olive)
1/2 cup low fat milk or almond milk
1/2 cup honey (warmed for about 15-20 seconds in the microwave to help it thin and incorporate easier)
1 egg
1/2 teaspoon vanilla
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon brown sugar (this is optional but it makes them a little sweeter)
1 1/2 cups oat flour
1 1/4 cups oats
1 teaspoon cinnamon
2 ripe banana's mashed
   chopped walnuts or pecans
 This recipe calls for oat flour. Don't have any? THAT'S OK! Here's how I made mine...
Take about 2 cups of oats and pour them into your food processor. Pulse for about 20-30 seconds until the oats have been blended into a thick flour looking like this...
 This will give you your 1 1/2 cups of oat flour!
Heat oven to 400 degrees F. Mix egg, yogurt, honey, milk, vanilla and oil in a large bowl. Add 1 1/4 cup oats and let sit for a moment while you make your oat flour. This will help the oats soften and plump up as they soak in the liquid.
Make your oat flour and measure out 1 1/2 cups of it. You may have a tablespoon or two extra to discard. Take your oat flour and to that add salt, soda, baking powder, brown sugar  and cinnamon.
Slowly incorporate into wet ingredients until mixed. Add your mashed bananas and chopped walnuts and stir until incorporated. I like to save a little bit of my walnuts to sprinkle on top of the muffins along with some oats to make them look pretty...
Spoon into a pam-greased muffin tin. The batter should make exactly 12 muffins.
Bake for 17 minutes or until golden brown on top and toothpick tests clean.
These muffins could be made many ways. 
 I think next I will try to making them with chopped up Granny Smith Apples so they will warm up and soak in flavor just like the apple oatmeal! Oh and maybe a version with mini chocolate chips? Yummy...
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