Gluten Free, Moist, Oat Muffins!

I love oats because I know that they're a high fiber carb that gives you nice, steady energy.  And I also wanted to give Ayva something yummy but different to take to school with her as a snack.  And I won't lie, I enjoyed having one with my morning coffee too! hehe I went on the online hunt and found a recipe with a few simple, clean ingredients and together we created a recipe for success!  I added some greek yogurt to moisten the muffins and it really works well!

Of course there's often the issue when making "healthy" treats that they can leave something to be desired.  They can often be dry and a bit cardboardy and let's be real, who wants to eat cardboard? So hopefully you'll enjoy these as much as Ayva and I did and I just love knowing that we can eat them without guilt too!

Here's what you need:

  • 2 ½ cups old-fashioned (gluten free) oats ( 1.5 cups ground, 1 cup whole)
  • 2 Tbsp old-fashioned oats for muffin tops
  • 1 1/2 large overripe bananas (about 1 cup mashed)
  • 2 large eggs lightly beaten
  • 1/3 cup honey
  • 3/4 cup almond milk
  • 2 TBSP plain Greek yogurt
  • 2 tsp real vanilla
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • muffin tin and foils for baking
  1. Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temp.
  2. Separate oats into portions of 1.5 cups, 1 cup and 2 Tbsp
  3. Raise oven heat to 350 degrees.
  4. Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
  5. Mash bananas well, so they're not lumpy.
  6. Add eggs, honey, milk, yogurt and vanilla. Mix to combine.
  7. Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
  8. At this point you can add 1/2 cup dried fruit or nuts.  For these, Ayva wanted to use dried strawberries. 
  9. Spoon into muffin tin, lined with foil wrappers.
  10. Sprinkle with the reserved oats and press lightly to help them stick.  (Ayva of course also added some sprinkles at this point too!)
  11. Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.
  12. Eat and enjoy!

Be sure to share your pics with me when you make your muffins and I hope you enjoy!

Thara's Tips:  I love using the mini muffin tray as they're the perfect size without being too indulgent.

Recipe adapted from: https://brendid.com/healthy-oatmeal-muffins-no-flour-no-sugar-no-oil/