I read this post on one of my favourite blogs last year April and made these muffins that night! I ate them religiously for the next few weeks as everyone knows that when you’re studying constant sustenance is compulsory 😉 The fact that they are full of goodness too is such a bonus.
I made them again last night and took a batch into the office this morning and the recipe was demanded by everyone! They really are so delicious and so very easy to make. I don’t bake – it is too precise – but this recipe calls for very few ingredients, only one bowl and spoon and you can adapt them to suit your taste! The muffins are also gluten-free (if you use certified gluten-free oats, otherwise they are just wheat-free) and sugar-free.
Gluten and sugar-free banana oat muffins
Makes 18 muffins
- 2,5 cups un-cooked oats
- 250 ml sour cream
- 1/4 cup honey
- 1 tsp vanilla
- 1 tsp bicarb of soda
- 2 ripe bananas
- The firs time I made them I sprinkled a few sunflower seeds on top of the muffins before baking them – this time I chucked in a handful of cranberries and a handful of sunflower seeds. You could add chocolate chips or flaked almonds or raisins or whatever you feel like really.
Mash the bananas in a bowl and then add all of the other ingredients and mix until combined. Dish the mixture into paper cupcake holders in a muffin baking pan and put them in a (pre-heated) oven at 180 degrees celsius for 12 minutes. I wonder if it would work baked in a bread pan and then eaten as a banana loaf? I am sure. The possibilities are endless and they are quick, easy, delicious and nutritious!