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
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Ingredients:

  • 7.4 oz (210 g) 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 (75 g) melted butter
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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.
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oat-hazelnut-banana-muffins-steps

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.
5 from 1 vote

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Course Appetizer, Breakfast, Dessert
Cuisine American, Gluten free
Servings 12 pieces
Calories 176 kcal

Ingredients
 
 

Instructions
 

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

Notes

This recipe yields 12 muffins.
Each serving is 1 muffin. 
The nutritional value for reference is for 1 serving. 

Nutrition

Calories: 176kcalCarbohydrates: 31gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 28mgSodium: 439mgPotassium: 161mgFiber: 1gSugar: 16gVitamin A: 211IUVitamin C: 3mgCalcium: 33mgIron: 1mg
Keyword banana, gluten free, hazelnut, muffins
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