These sugar free banana oat muffins are perfect for breakfast or a quick snack.
A few weeks ago I bought a mini muffin tin. I am really, desperately trying to keep the amount of “things” we bring into this house to a minimum, like I wrote about here. So when I decided I needed a mini muffin tin I waited. Well I take that back, I tried to find one at Goodwill first. When that failed, I waited. Then the desire to have one came up again and again. Finally one day while at Target I bit the bullet and bought one. It wasn’t about the cost, I think it was $10, it was more about making sure that I didn’t buy yet another thing that would add to the clutter of our house and only be used a few times.
I shouldn’t have worried.
I’ve used it about 10 times in the last week. I know it’s silly but I’m obsessed with it. I love the idea of mini muffins for so many reasons. One of which is that I think mini muffins are just super cute but they’re also easier for little hands to eat and for big hands to eat many of. There’s something about being able to eat 4 muffins instead of one that’s more satisfying.
So yesterday, when the rain came down in sheets again and we had a playdate planned, I made gluten free, sugar free banana oat muffins, miniture. I used my basic oat bar recipe but wanted them to be fluffier so I added some gluten free flour, oat flour, a bit more almond milk and a little baking soda.
One note about the gluten free flour I used and have been using. I’ve tried a lot of store-bought gf blends but have recently started making my own. It’s a version of one of my favorite blogger’s DIY GF Blends and it works in everything from muffins to cornbread. My mix follows her ratios except that I swap in corn starch for potato starch because I never have potato starch on hand.
I filled them with dried cranberries, raisins, almonds and sesame seeds then I popped them in the mini muffin tin.
I’d say they are heartier than regular muffins and I’m still watching our sugar, after this, so I kept them sugar free except for the banana and the add ins which makes it even easier to eat 4 in one sitting without worry.
Add a steaming cup of black tea or coffee and they’re sure to turn around the rather bleary, wet winter we’ve been having.
- 1½ cups gluten free oats
- ½ cup gluten free oat flour, to make this at home put gf oats in a food processor and grind until fine
- ½ cup gluten free flour (my mix includes white rice flour, tapioca flour, brown rice flour and corn starch
- 1 teaspoon baking soda
- 1 teaspoon cloves
- ½ tablespoon ground ginger
- 1 tablespoon cinnamon
- ½ tablespoon sesame seeds, optional
- 1 teaspoon salt
- 1 teaspoon vanilla powder, optional or can sub 1 teaspoon vanilla extract
- 1 frozen banana, thawed*
- 1½ cups almond milk
- 2-3 tablespoons each of slivered almonds, dried cranberries and raisins
- Preheat oven to 375.
- Place ingredients in a big bowl from oats through salt, mix well.
- Add vanilla powder, banana and almond milk to the dry ingredients, mixing well.
- Lastly add almonds, cranberries and raisins, stir until mixture is combine.
- Grease a mini muffin tin then place mixture into tin.
- Cook for 30 minutes or until tops are golden brown.
- *A note about the banana. You are welcome to use a regular banana but I find that a whole, frozen banana that has been thawed is easier to combine into the mixture without much effort.