My Gluten Free Banana Oatmeal Muffins is a timesaver. We all heard the saying that Breakfast is the most important meal of the day, but for me it’s also the hardest when trying to get the girls to school on time. I’m the parent that has her kids running to class right when the bell is ringing so squeezing in breakfast has to be on the go. There are days the girls have granola bars or fruit, but recently I’ve been making banana oatmeal muffins for the car ride to school. It’s actually perfect actually and I can’t believe I haven’t done this before. I always have bananas, oatmeal and eggs and that’s pretty much whats in my gluten free banana oatmeal muffins! I also used mini muffin trays so it’s conveniently bitesized for the kids, but it’s actually fun for me too. I pack them for my on the go snack, especially during long commutes. I even have 2 or 3 before I go out to dinner so I’m not starving by the time my food arrives and end up stuffing my face.
- 1 banana (you can add 2 bananas if you wish to be more moist)
- 2 eggs
- ⅓ cup milk
- 1 cup oatmeal flour (I made this by blending rolled oats in my Vitamix blender, but you can also purchase oat flour)
- 1½ tbsp. coconut oil
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- Coconut oil spray
- In large bowl mash banana with a fork until soft and runny. Add the rest of your ingredients and mix well. Spray coconut oil in mini muffin pans and pour mixture into each cup filled almost to the top. Pre-heat oven 350˚F degrees and bake for 18-20 minutes. Remove banana oatmeal muffins from pan and cool on cooking rack.