Friday, January 25, 2013

Gluten Free Banana Oatmeal Muffins & A Winner

Good evening lovely friends! This afternoon I made a delicious breakfast muffin to take on my trip to NYC and I couldn’t wait to share it with you guys!

PLUS I needed to announce the winner of the Rudi’s Find the Soft & Fluffy Investigator Prize Pack – click here to find out if you won!

Now. The muffins!

oatmeal muffins 008

The Assistant Director of the organization I work for, Katie, has an amazing chef for a sister. And her sister also has a few food allergies, gluten being one of them. These muffins were a yummy treat Katie shared with me at work, and I knew I had to recreate them at home!

The basic recipe does not include peanut butter. However, I was low on bananas. So I added peanut butter to make up for what I lacked. If you don’t like peanut butter then stick to the original recipe. If you love peanut butter, then leave it in. I LOVE it!

oatmeal muffins 007

Gluten Free Peanut Butter Banana Oatmeal Muffins

adapted from Fitness Magazine

You’ll need:

  • 3 cups gluten free rolled oats (I used Bob’s Red Mill)
  • 1/2 cup packed brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 egg whites
  • 1 egg
  • 1 1/4 cup skim milk
  • 1/2 cup mashed bananas
  • 1/4 cup peanut butter
  • 1 tsp. vanilla extract (make sure your bottle says gluten free)
  • 3/4 cup chocolate chips (I used dark chocolate)

Preheat oven to 350 degrees.

In a food processor: oats, brown sugar, baking powder, and salt. Pulse the dry ingredients until they are well combined and the oats are coarsely cut.

In a separate mixing bowl, whisk the egg whites, egg, mashed banana, peanut butter, milk, and vanilla. Use your whisk to break up the peanut butter. It will take a few minutes to well combine the lumpy banana and peanut butter.

Add the oatmeal mixture to the wet ingredients. Mix well and then add in the chocolate chips. Mix to combine.

Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.

Spoon the oatmeal mixture into greased cupcake liners. Fill the cups pretty full – these muffins don’t rise a ton.

Bake 22-25 minutes, or until the tops begin to brown and a toothpick inserted in the center comes out clean.

** If you make mini muffins, bake for 20 minutes.

oatmeal muffins 015

I like making a mixture of big and little muffins. It helps with portion control…PLUS the little ones are so dang cute!

oatmeal muffins 011

I am IN LOVE with these muffins!

oatmeal muffins 018

Moist, Flavorful, and FILLING!

I can’t wait for you guys to try these at home! And remember, I’m a lazy baker. So if I can make them - you can too!

Have a great weekend!

I’ll be back on Tuesday with a NYC recap post -

Fingers crossed my flight isn’t delayed tomorrow!!