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Gluten Free Banana Oat Muffins

If you’re on an elimination diet, these delicious muffins are great for breakfast or an easy on-the-go snack!  I tested these muffins at home and the whole family enjoyed them – no one knew the gluten, egg, or dairy was missing!
If you make these, let me know how they came out.  ENJOY!

Banana Oat Muffins:  Gluten free, Dairy free, Egg Free

Ingredients:

1 tbsp ground flaxseed

3 tbsp water

¼ cup almond butter

2 ripe medium bananas

2 tbsp raw honey

¾ cup gluten free rolled oats

1 tsp baking soda

½ tsp ground cinnamon

 

Directions:

Preheat oven to 375 degrees. With an oil spray, grease a 9 cup muffin tin.

In a small bowl, mix flaxseed and water and set aside.

Add remaining ingredients to a blender and blend until smooth.

Add flaxseed mixture until combined.

Pour batter into each muffin pan equally, about 2/3 full to each cup.

Bake for approximately 15 minutes and cool before removing from the muffin tin.

 

Yields: 9 muffins

 

Keri Lynn MacElhinney, RD, CDN, CLT, IFNCP is a Functional Medicine Nutritionist at Blum Center for Health.  She has over 20 years of professional experience as a Registered Dietitian and holds a nutrition license in New York and the State of Connecticut. In her early years, her field experience covered a wide array of areas including acute care hospitals, community health centers, substance abuse.  Make an appointment with Keri Lynn at 914-652-7800.

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