Banana Nut Crunch Muffins (Gluten-Free)

Quick and easy healthy breakfast or snack on the go!



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease 18 miniature muffin cups or line with paper liners.

Step: 2

Blend oats in a blender until consistency of flour. Add bananas, almond butter, milk, agave nectar, coconut oil, egg, vanilla extract, baking powder, cinnamon, baking soda, and salt to oat flour and blend until batter is smooth. Pour batter into the prepared muffin cups.

Step: 3

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 25 minutes.


Per Serving: 189 calories; protein 3.9g; carbohydrates 18.1g; fat 12.3g; cholesterol 10.9mg; sodium 164.2mg.

The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.

To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.

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