Gluten Free Applesauce Banana Oatmeal Muffins Recipe
Updated Feb 15, 2021, Published May 01, 2017
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When it comes to celebrating Mother’s Day, there’s nothing better than kicking off the day by serving mom breakfast in bed or a glorious brunch filled with all sorts of morning goodies. It’s a day to make mom feel special, to show her how much we care, and to take the things she normally does for us (like cook breakfast) off her plate so she can truly relax.
Muffins are always a lovely addition to breakfast or brunch since they’re easy to make and go with everything. These muffins are not only delicious, but they’re also healthy. They don’t use any oil or refined sugar, and even sneak in some fruit, too!
Gluten Free Applesauce Banana Oatmeal Muffins Recipe
Ingredients
- 1 flax egg, 1 tablespoon flaxseed meal + 3 tablespoons water or 1 large egg
- ½ cup mashed banana
- ½ cup applesauce
- ¼ cup non-dairy milk of choice
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract
- 1½ cups gluten-free oat flour, or oats ground in a blender
- ½ cup gluten-free quick-cooking oats, plus more for topping
- ½ cup blanched almond flour
- ¼ cup coconut sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon kosher or fine sea salt
- Turbinado sugar, for topping (optional)
Instructions
- Preheat the oven to 350ºF. Grease a 12-cup muffin tin with gluten-free nonstick cooking spray (or line with paper liners) and set aside.
- Combine the flaxseed meal and water and set aside to gel while you prepare the remaining ingredients. (Skip this step if using a regular egg.)
- Beat together the wet ingredients until smooth. Whisk in the flax egg (or regular egg) and set aside.
- In a separate bowl, whisk together the dry ingredients. Pour the dry ingredients into the wet and stir to thoroughly combine (the batter will be kind of thick, but still stirrable and soft).
- Fill each cup ¾ full. Sprinkle the tops of the muffins with oats and turbinado sugar, if desired. Bake on the center rack for 23-25 minutes, until a tester inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. If desired, reheat in a toaster oven or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Didn’t turn out at all. Hard on outside and all gooey on inside.
I’m sorry to hear that. Did you make any substitutions? Are you at a high elevation? I’d like to help troubleshoot, but need some more details.
Delicious! I made double batch with 3 bananas, 1 can unsweetened applesauce, eggs, unsweetened soymilk. I used food processor for oats to make the flour. Otherwise followed recipe. Topped with a few sliced almonds and rolled oat flakes (before cooking). They turned out great, moist. My dad and stepdad ( neither would ever eat GF by choice) both loved them, and didn’t think to ask if there were any “strange” healthy stuff. So I didn’t tell them.
They didn’t rise a lot, and they fell apart (crumbled) a little easiesr than I woudl have liked but if you’re careful, they hold up just fine.