YIELDS
Makes 12 muffins
INGREDIENTS
- nonstick cooking spray
- 2 cups gluten-free, all-purpose flour
- ½ cup rolled oats, not quick cooking
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1½ teaspoons baking powder¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon xanthan gum (optional –only if flour blend does not have it in list of ingredients)
- ½ teaspoon ground cinnamon
- ½ cup vegetable oil
- 2 large eggs, room temperature
- ½ teaspoon pure vanilla extract
- 1½ cups mashed, very ripe bananas (about 3 medium bananas)
NUTRITIONAL INFORMATION
Nutritional information per muffin:
Calories 248 (38% from fat) • carb. 37g• pro. 3g • fat 11g • sat. fat 1g • chol. 31g• sod. 223g • calc. 92mg • fiber 3g
INSTRUCTIONS
1. Preheat oven to 375°F with the rack in
the middle position. Lightly coat a regular
12-cup muffin pan with nonstick cooking
spray; reserve.
2. Put the flour, oats, both sugars, baking
powder and soda, salt, xanthan gum (if
using), and cinnamon into a mixing bowl.
Mix on Speed 1 until fully combined,
about 30 seconds.
3. In a separate, large mixing bowl, mix the
remaining ingredients on Speeds 2 to 3
until smooth and creamy, about 1 to 2
minutes. Add the dry ingredients and mix
on Speed 2 until fully combined.
4. Spoon evenly into prepared muffin cups.
Bake in the preheated oven for about 16
to 18 minutes, or until a cake tester comes
out clean
