Name: Gluten-Free Banana Walnut Muffins
Prep time: 5 min
Cook time: 25 min
Yield: 6
Ingredients: 2 tbsp olive oil - for the wet ingredients; 1 tbsp maple syrup - for the wet ingredients; 15 drops stevia - for the wet ingredients; 1 egg - for the wet ingredients; 2 ripe bananas - for the wet ingredients; 30 ml milk of choice - for the wet ingredients; 1/2 tsp vanilla extract - for the wet ingredients; 120g quick oats - for the dry ingredients; 1/2 tsp baking soda - for the dry ingredients; 1/4 tsp salt - for the dry ingredients; 1/4 tsp cinnamon - for the dry ingredients; 1/4 cup chopped walnuts - for the dry ingredients

Pre-heat oven to 170°C / 338°F.
In a mixing bowl, mash bananas with a fork. Then, add in all other wet ingredients and mix until combined. Set aside.
Put quick oats, baking soda, salt and cinnamon in a food processor or high-power blender and blitz until combined and the texture becomes powdery like flour. Add mixture to mixing bowl and mix until combined and no lumps remain.
Fold in chopped walnuts.
Grease your muffin tin, and pour the batter in. Fill each cup to about 3/4 full.
Bake for 25 minutes or until an inserted toothpick comes out clean.
Transfer to cooling rack and let them cool down completely before storing in an air-tight container.

Notes

The muffins will keep in room temperature for 1-2 days or in the fridge for 3-4 days.
Eat the muffins as is or toasted with some butter or your favorite nut butter.
Make sure you use certified gluten-free oats to keep this gluten-free.
Omit walnuts or replace with other mix-in's of your choice! Chopped pecans, fresh blueberries or dark chocolate chips would be great too. You might want to decrease the amount of sweeteners than the recipe calls for if using chocolate chips though.
I used almond milk but you can use whatever milk you prefer.
You may substitute maple syrup and stevia with other sweeteners of choice.

Gluten-Free Banana Walnut Muffins

Gluten-Free Banana Walnut Muffins

Ingredients (6 servings)