STRAWBERRY BANANA OATMEAL MUFFINS

STRAWBERRY BANANA OATMEAL MUFFINS image

Yield 12 muffins

Number Of Ingredients 17

Previous Next

1 1/4 cup rolled oats (gluten free)
1/2 cup milk, scalded
1/2 cup plain yogurt, room temperature
3/4 cup sorghum flour
3/4 cup almond meal
1 teaspoon xanthan gum
2 tablespoons arrowroot powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup coconut sugar
3 very ripe bananas, mashed
1 egg
1/3 cup coconut oil, melted
1/2 teaspoon banana extract (optional)
1/2 cup chopped strawberries

Steps:

Preheat oven to 400 degrees. Grease a muffin tin. Mixed rolled oats with hot milk, then stir in yogurt, and set aside for at least 10 minutes. Mix dry ingredients, starting with sorghum flour and ending with coconut sugar, with a whisk to fully incorporate. Add egg, coconut oil, and extract to mashed banana and mix well, then stir in rolled oat mixture. Make a well in the dry ingredients and add in the banana mixture. Stir until incorporated, then fold in strawberries. Spoon into muffin tin, filling cups almost to the rim. Bake for 20-22 minutes, or until a tester inserted comes out almost clean.