Gluten Free Applesauce Banana Oatmeal Muffins Recipe
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!
Servings: 12 Muffins
Calories: 150kcal
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
Calories: 150kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Sodium: 62mg | Potassium: 205mg | Fiber: 2g | Sugar: 8g | Vitamin A: 25IU | Vitamin C: 1.3mg | Calcium: 69mg | Iron: 1.1mg