These gluten-free banana walnut muffins taste so good, you will never know they are healthy and low-sugar! The perfect way to make use of overripe bananas. And they make the perfect breakfast on-to-go or a quick snack in between meals.
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Ingredients (6 servings)
2 tbsp olive oil
1 tbsp maple syrup
15 drops stevia
2 ripe bananas
30 ml milk of choice
1/2 tsp vanilla extract
120g quick oats
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup chopped walnuts
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.
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.