This recipe is a family favorite! It makes 2 dozen muffins.
3/4 cup sugar
3/4 cup melted butter
3 eggs
1 1/2 cups milk
6 mashed bananas
3 cups gluten-free oats
1 1/2 tsp guar gum
1 1/2 tsp salt
1 1/2 tsp cinnamon
2 Tbsp baking soda
1 cup brown rice flour
1/2 cup millet flour
1/2 cup quinoa flour (any gluten free flours can be substituted)
Mix sugar, butter, eggs, milk and bananas. Add oats, guar gum, salt, cinnamon and flours. Mix well. Use a 1/3 cup to scoop into paper baking cups. Bake at 425 degrees for 15 – 18 minutes.
For casein free recipe substitute butter with shortening (no need to melt) and milk with Silk.
Comments on The Best Banana Oatmeal Muffins
Hi ,
I wanted to try these banana oatmeal muffins, but cant have soy – any ideas for substitution?
Thanks so much!
Renee
Hey I just tried these muffins and the consistancy and beginning taste are great… except one thing. They taste like too much baking soda. They have a tangy after taste. Is the 2 tbsp baking soda a typo? I really think that they would taste great if they didn’t have so much baking soda.
Thanks
Heather
Heather – this is the recipe I use. Sorry if it didn’t work out for you. Sometimes the type of oats or flour, but also, yes, the baking soda, can make a difference. Go ahead and try making them with just one!
Renee, a substitution for the soy could be rice milk or almond milk.