Banana Chocolate Chip Oatmeal Muffins (Gluten Free)

DSCF4218edited

Welcome to another theme week here at The Bluenose Baker! This week, we’re exploring all things gluten-free. So whether you follow a gluten-free plan or are simply looking to add some variety to your diet, follow along for some useful tips and healthy recipes!

“Gluten-free” has become a major buzzword in the last few years. Supermarket shelves and restaurant menus feature more and more gluten-free products, and magazines and websites are full of recipes. What is gluten anyway? This link seems to explain it pretty clearly.

For people with celiac disease or gluten intolerance, a gluten-free diet is necessary. Experts debate about whether a gluten-free diet is beneficial for others without an intolerance, but some people do find they feel better avoiding gluten. My perspective – if a gluten-free lifestyle works for you, go for it, but make healthy choices and don’t treat it like a fad diet.

In my own experience, I’ve done two gluten-free stints in the last two years, and can honestly say that eating gluten (or not) doesn’t make a difference in how I feel. These days, I eat gluten in certain products, but stick to gluten free alternatives in others. I try to eat a variety of whole grains, both with and without gluten. I also like trying out gluten free recipes, for my own use and for the blog (and to use up the 7 different kinds of flour in my pantry and freezer…)

Gluten-free baking can be quite simple or reeeealllly complicated, and I’m staying toward the simple end with the recipes I’m sharing this week. A couple of pieces of advice before I start:

  • Gluten-free baked goods usually have a slightly different taste and texture than their gluten-y cousins, but sometimes they’re even better than the original.
  • If you’re baking for someone with celiac or a severe intolerance or allergy, cross-contamination is a big deal. A crumb in the butter from your toast, a wooden spoon that stirred pancake batter yesterday – those could make them sick. If you’re baking for someone else, always check with them about what they can eat. That goes for other allergies or intolerances as well. Everything I’ve got for you this week is also dairy and nut free.

Let’s get baking! These Banana Oatmeal muffins are moist, wholesome and really tasty! There are no special flours involved here, just oats. Oats do not contain gluten, but are often contaminated with it while being harvested and processed. Make sure to buy certified gluten-free oats (Bob’s Red Mill is one brand that sells them.) Most people who eat gluten-free can tolerate oats, but always check if you’re baking for someone else!

You’ll need rolled oats, flaxseed meal, baking powder, baking soda, salt, milk, an egg, honey or agave nectar, oil (vegetable, canola or coconut), vanilla, bananas and chocolate chips.

DSCF4179edited

Preheat the oven to 350°. Spray a muffin tin with cooking spray or line with paper or silicone liners.

Place 1 ¼ cups of the oats into a blender or food processor. Pulverize the oats until they resemble flour. If you already have oat flour on hand, feel free to use it, you’ll need just under 1 ¼ cups.

DSCF4181edited

DSCF4183edited

Combine the oat flour, the other cup of oats, flaxseed meal, baking powder, baking soda and salt in a large bowl. Stir or whisk until evenly mixed.

DSCF4188edited

DSCF4191edited

The flaxseed meal is totally optional, but it’s a great source of fibre and healthy fat, and you can’t really taste it.

Word of advice – the wet ingredients will combine much more easily if they are all about room temperature. Cold milk and eggs will solidify the honey and coconut oil, leading to unappetizing lumps. Take the milk and eggs out of the fridge a bit before baking, or place the eggs in a bowl of warm water for 5 minutes. If you’re using coconut oil, melt it before you start with the dry ingredients so it has some time to cool a bit.

Whisk the milk, egg, honey, oil and vanilla together in a medium bowl.

DSCF4197edited

Mash the bananas. Here’s my latest banana mashing tip – do it on a plate. It’s much easier than chasing bananas around a bowl with a fork.

DSCF4192edited

DSCF4193edited

Add the wet ingredients to the dry and stir to combine. Stir in the bananas.

Add the chocolate chips. Dark chocolate chips are really good in these. You can add anything you’d like to the muffins, I like them with blueberries, or with Craisins in addition to the chocolate chips.

DSCF4201edited

Scoop the batter into muffin tins (grease or line them first.) The recipe makes about 16 muffins, so you may need two pans.

DSCF4208edited

DSCF4211edited

Bake for 15 – 20 minutes, until the tops are lightly browned and a toothpick comes out clean.Let cool in the pan for a few minutes, then remove to a wire rack and cool completely.

DSCF4214edited

Enjoy for breakfast or as a snack! They are delicious at room temperature, or warmed up just enough to melt the chocolate. The muffins also freeze well.

Stay tuned for more gluten-free recipes and baking tips coming up later in the week!

DSCF4215edited

Gluten-Free Banana Chocolate Chip Oatmeal Muffins

  • Servings: 16 muffins
  • Time: Prep: 25 min, Bake: 20 min
  • Print

Ingredients:

  • 1 ¼ cup rolled oats, pulverized to flour in a blender or food processor (or just under 1 ¼ cups oat flour)
  • 1 cup rolled oats
  • 2 tablespoons flaxseed meal
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ¾ cup milk (dairy, soy or rice, at room temperature)
  • 1 egg (at room temperature)
  • 1/3 cup coconut oil, melted and cooled to room temperature (or vegetable or canola oil)
  • ½ teaspoon vanilla
  • 2 medium bananas, mashed (about 1 cup)
  • ¾ cup chocolate chips, preferably dark

Directions:

Preheat the oven to 350°. Spray muffin tins (16 muffins) with cooking spray or line with paper or silicone liners.

Combine the oat flour, the other cup of oats, flaxseed meal, baking powder, baking soda and salt in a large bowl. Stir or whisk until evenly mixed.

Whisk the milk, egg, honey, oil and vanilla together in a medium bowl.

Add the wet ingredients to the dry and stir to combine. Stir in the bananas.

Add the chocolate chips.

Scoop the batter into prepared tins.

Bake for 15 – 20 minutes, until tops are lightly browned.

Advertisements

7 thoughts on “Banana Chocolate Chip Oatmeal Muffins (Gluten Free)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s