Gluten Free Banana-Nut Oat Muffins
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Quaker®

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Nutrition Facts
Gluten Free Banana-Nut Oat Muffins
Amount Per Serving
Calories 190 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Sodium 13mg 1%
Total Carbohydrates 28g 9%
Sugars 11g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.
Servings
Ingredients
  • 1 1/2 cup(s) plus 2 tablespoons Quaker® Gluten Free Quick 1-Minute Oats, uncooked, divided
  • 1 cup(s) multi-purpose gluten free flour blend
  • 1 tsp. gluten free baking powder
  • 1 tsp. Ground Cinnamon
  • 1/2 tsp. Salt
  • 1/2 cup(s) firmly packed brown sugar
  • 1 cup(s) mashed ripe banana (about 2 large)
  • 1/2 cup(s) non-fat milk
  • 1/4 cup(s) canola oil
  • 1 Large egg, lightly beaten
  • 1/2 cup(s) chopped, toasted walnuts
Servings
Ingredients
  • 1 1/2 cup(s) plus 2 tablespoons Quaker® Gluten Free Quick 1-Minute Oats, uncooked, divided
  • 1 cup(s) multi-purpose gluten free flour blend
  • 1 tsp. gluten free baking powder
  • 1 tsp. Ground Cinnamon
  • 1/2 tsp. Salt
  • 1/2 cup(s) firmly packed brown sugar
  • 1 cup(s) mashed ripe banana (about 2 large)
  • 1/2 cup(s) non-fat milk
  • 1/4 cup(s) canola oil
  • 1 Large egg, lightly beaten
  • 1/2 cup(s) chopped, toasted walnuts
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Gluten Free Banana-Nut Oat Muffins
Amount Per Serving
Calories 190 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Sodium 13mg 1%
Total Carbohydrates 28g 9%
Sugars 11g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or lightly spray muffin cups with cooking spray. In large bowl, combine 1 1/2 cups oats, flour blend, baking powder, cinnamon and salt; mix well. Add sugar; blend well. In small bowl stir together banana, milk, oil and egg. Add to oat mixture; stir until dry ingredients are moistened. Stir in nuts. Divide batter among muffin cups, about 1/3 cup batter per cup. Sprinkle with remaining oats. Bake 18 to 20 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.
Recipe Notes

To freeze leftover muffins, place in freezer bag; seal securely. Freeze up to 2 months. To reheat in microwave oven, place muffin on microwave-safe plate. Microwave on high about 20 to 30 seconds for one muffin.