All-in-One Gluten-Free Muffins

You will never try a yummier, easier and more cost effective gluten-free muffin recipe! All credit goes to my amazingly creative sister who made up this recipe entirely from her own brain. While most gluten-free baked goods recipes call for expensive, hard-to-find flour replacements, this uses only oats, bananas, and nut butter as the base for the muffins. They are moist and have a natural sweetness from the banana and maple syrup. The cool thing is the banana flavor isn’t over-powering so you can make these into any flavor you desire. The flavors featured in this post are chocolate and blueberry nut, but we have also had success with zucchini and pumpkin. Best part of all, you can put all the ingredients into one blender for easy mixing and clean up!

All-in-One Gluten-Free Muffins

Prep Time: 15 minutes ~ Total time: 35 minutes

Yield: 12 muffins

Ingredients:

~1 1/4 cups rolled oats

~1 tsp baking powder

~1 Tbsp ground flax seed

~1 tsp cinnamon

~1/2 tsp salt

~1/4 tsp nutmeg

~4 medium ripe bananas

~1/2 cup nut butter

~1 egg

~2 Tbsp maple syrup, agave or coconut nectar

~2 Tbsp almond milk

~1/2 tsp vanilla

~Optional add-ins: Blueberries, almonds, walnuts, chocolate chips, etc.

Instructions:

~Preheat oven to 375 degrees Fahrenheit

~Add all dry ingredients to a blender or food processor. Blend on high until oats are ground into a course flour.

~Add all remaining ingredients except add-ins and blend on low, just until combined.

~If making chocolate muffins, add 1/4 cup cocoa power and blend until combined. If adding blueberries, nuts or chocolate chips, fold in with a spatula.

~Pour batter into muffin liners about 1/2 way full. Bake for 20 to 25 minutes or until toothpick comes out mostly clean (it’s okay if they are a little gooey inside). Let cool for at least 5 minutes before serving.

Enjoy!