 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Gluten free breakfast in a muffin cup! Ingredients:
1 1/4 cups rolled oats (use bob red mills or other gluten free oats) |
1/2 cup plain low-fat yogurt |
1/2 cup milk, low fat |
3/4 cup brown sugar |
1/3 cup oil, sunflower or 1/3 cup vegetable oil |
2 large bananas, ripe and mashed |
1 large egg, slightly beaten |
1 1/2 cups oat flour (again bob red mills or other gluten free brand) |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
2 teaspoons baking powder |
1 teaspoon baking soda |
Directions:
1. Preheat oven to 400 degrees F.
2. In a bowl mix rolled oats, yogurt and milk. Let sit for 10 minutes.
3. Mix oat flour, salt, spices, baking powder and soda in bowl.
4. Add brown sugar, mashed bananas, egg and oil to rolled oats mixture. Mix well.
5. Fill greased or paper lined muffin cups 2/3 full. Bake for 20-22 minutes.
6. Makes 12-18 muffins depending on the size of your muffin pan.
|
|