Name: Healthy Oatmeal Muffins (No Flour No Sugar No Oil)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 14
Cuisine: American
Ingredients: 2 ½ cups old-fashioned oats (1.5 cups ground, 1 cup whole); 2 Tbsp old-fashioned oats for muffin tops; 2-3 large overripe bananas (1 cup mashed or or 1 cup applesauce); 2 large eggs, (lightly beaten, may use flax eggs); 1/3 cup honey; 3/4 cup milk (or non-dairy milk); 2 tsp real vanilla; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon

Description

This gluten-free healthy muffins recipe uses no flour, no sugar, and no oil but still produces moist, delicious muffins. Customize to make your favorite muffin flavors.

Ingredients

Scale

2 ½ cups old-fashioned oats (1.5 cups ground, 1 cup whole)
2 Tbsp old-fashioned oats for muffin tops
2–3 large overripe bananas (1 cup mashed or or 1 cup applesauce)
2 large eggs, (lightly beaten, may use flax eggs)
1/3 cup honey
3/4 cup milk (or non-dairy milk)
2 tsp real vanilla
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

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Instructions

Preheat oven to 325°F to toast oats.
Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip the toasting step, however the toasting adds flavor!)
Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp
Turn oven heat up to 350°F degrees to bake the muffins.
Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
Add eggs, honey, milk and vanilla. Mix to combine.
Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
Optional: Fold in 1/2 cup fruit, raisins, or nuts.
Scoop into muffin tin, well greased or lined with parchment muffin wrappers (makes 14 muffins).
Sprinkle muffin tops with the 2 Tbsp of reserved oats, press lightly to make sure they stick.
Bake at 350°F for 20 -23 minutes. (Tops should spring back when lightly pressed and/or a toothpick inserted in the center of a muffin should come out clean.)

Notes

Nutrition

Serving Size: 1 muffin
Calories: 163
Sugar: 8.3 g
Sodium: 198 mg
Fat: 2.7 g
Saturated Fat: 0.6 g
Carbohydrates: 29.3 g
Fiber: 3.6 g
Protein: 6.3 g
Cholesterol: 26.8 mg

Keywords: healthy oatmeal muffins