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
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
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.