Banana Oat Breakfast Muffins Recipe
Banana Oat Breakfast Muffins Recipe
Packed with gluten-free goodness, these banana & oat breakfast muffins have the perfect balance of protein, healthy fats and carbohydrates.
Servings
Prep time
Cook time
Recipe
Ingredients
- Dry Ingredients
- 125g blanched almond meal
- 100g brown rice flour
- 50g tapioca flour
- 60g gluten-free rolled oats
- 100g sultanas
- 1 tsp ground cinnamon
- 1 tsp baking powder
- Wet Ingredients
- 220g ripe bananas (approx. 3 bananas)
- 1/3 cup olive oil
- 3 eggs
Method
- Preheat oven to 200˚C and line a 12-hole muffin tin with muffin papers.
- Add all the dry ingredients to a mixing bowl and mix well until combined.
- Add the bananas, olive oil and eggs to a blender and blend into a thick creamy consistency. Pour into the bowl with the dry ingredients and mix together until combined.
- Divide the mixture between each of the 12 muffin holes and top each muffin with a sprinkle of rolled oats.
- Bake for 30 mins until golden brown and cooked through.
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