-
12
Servings
-
10 min
Preparation Time
-
20 min
Cook Time
-
Indulge in these gluten-free blueberry banana muffins, bursting with sweet blueberries and ripe bananas, offering a moist and flavorful treat perfect for breakfast or snack time.
Ingredients
- 2 cups Quaker® Gluten Free Quick 1-Minute Oats
- 3/4 cup banana, mashed
- 2 eggs
- 2/3 cup unsweetened almond milk
- 2 tbsp honey
- 2 tsp vanilla extract
- 1 tbsp cinnamon
- 1 tbsp ground flax seed
- 1/4 tsp salt
- 1 cup fresh blueberries
Note: To keep muffins gluten free, all ingredients must be gluten-free
Cooking Instructions
- Preheat the oven to 400°F and spray a muffin pan with cooking spray or line with lines.
- In a medium sized bowl mash the banana and add eggs, almond milk, honey and vanilla extract. Mix together until well combined.
- Add the oats, cinnamons, ground flax seed, and salt. Stir together and let sit for 3-4 minutes. Fold in the blueberries, reserving about 2 tbsp for sprinkling on top.
- Use an ice cream scoop to portion the batter into the muffin pan. Sprinkle 2-3 blueberries on top of each cup.
- Bake for 18-20 minutes until each of the oat cups is set.
- Remove from the oven, let cool and enjoy! Store in the fridge for 3-4 days.
Brought to you by Maggie Michalczyk, RDN.
Key Products
Missing a few ingredients? Find the perfect substitute with what you have on hand.
Ingredient Substitutions
- Calories 100
- Carbohydrates 18g
- Protein 3g
- Fat 2.5g
- Saturated Fat 0g
- Cholesterol 30mg
- Sodium 70mg
- Potassium 142mg
- Fiber 3g
- Sugar 6g
- Added Sugar 3g
- Vitamin D 0mcg
- Calcium 43mg
- Iron 1mg
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
