[ads]


Gluten-Free Oat Hazelnut Banana Muffins | dietplan-101.com

This recipe is adapted from a normal banana muffin recipe simply by replacing all-purpose wheat flour with gluten-free oat-hazelnut flour mix. The ground hazelnut adds a great nutty flavor which complements the flavor of banana. These soft and moist muffins are delicious and loved by kids too!

This recipe serves 12.

Gluten free muffins
oat-hazelnut-banana-muffin-inside

Ingredients:

oat-hazelnut-banana-muffins-ingr

[ads]


Instructions:

  1. Preheat the oven to 375°F/190°C.
  2. Sieve flour, baking powder, and baking soda into a large mixing bowl.
  3. Add in salt and sugar, and whisk until well combined.
  4. Combine bananas, milk, and egg in a blender and process until smooth.
  5. Add banana mixture and melted butter to the dry ingredients and whisk until you have a smooth batter.
  6. Spoon the batter into a piping bag, then pipe the batter into a lined 12-cup muffin pan until 1/2 full.
  7. Bake in the preheated oven for about 25 minutes (toothpick inserted in the center comes out clean).
  8. Remove from the oven and transfer the muffins to a wire rack to cool.
oat-hazelnut-banana-muffins-12
oat-hazelnut-banana-muffins-side
oat-hazelnut-banana-muffins-steps

[ads]


Gluten-Free Oat Hazelnut Banana Muffins Recipe

This recipe is adapted from a normal banana muffin recipe simply by replacing all-purpose wheat flour with gluten-free oat-hazelnut flour mix.

  • 7.4 oz gluten-free oat-hazelnut flour mix
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup sugar
  • 4 medium ripe bananas
  • 1 egg
  • 1/4 cup milk
  • 1/3 cup melted butter
  1. Preheat the oven to 375°F/190°C.
  2. Sieve flour, baking powder, and baking soda into a large mixing bowl.
  3. Add in salt and sugar, and whisk until well combined.
  4. Combine bananas, milk, and egg in a blender and process until smooth.
  5. Add banana mixture and melted butter to the dry ingredients and whisk until you have a smooth batter.
  6. Spoon the batter into a piping bag, then pipe the batter into a lined 12-cup muffin pan until 1/2 full.
  7. Bake in the preheated oven for about 25 minutes (toothpick inserted in the center comes out clean).
  8. Remove from the oven and transfer the muffins to a wire rack to cool.

This recipe yields 12 muffins.

Each serving is 1 muffin. 

The nutritional value for reference is for 1 serving. 

Appetizer, Breakfast, Dessert
American, Gluten free
banana, gluten free, hazelnut, muffins