Guest post by Becki from Running with Team Hogan
Our family has been gluten-free for over a year. Finding filling, healthy snacks – especially when we are on the go – hasn’t been the easiest task.
A friend shared a muffin recipe with me, but my family liked them just so-so until I made a few modifications. Now, I make a double batch at least weekly, and they are devoured. I actually seek out ripe bananas every time I go to a store for my muffin making.
These muffins freeze well, make great snacks to pack for my kids, and really help fill up my children. They are a go-to fast breakfast as well in our home. These muffins (even using pricey gluten-free oats) cost us less than $0.25 a muffin. A great savings over most pre-packaged gluten-free snacks!
This recipe actually can easily be made non-gluten free as well and would be even cheaper with regular oats. Enjoy!
Gluten-free Banana Chocolate Chip Muffins
- 3 mashed bananas (the riper the better)
- 1 cup milk
- 2 eggs
- 3 cups gluten-free oats
- ¼ cup to ½ cup peanut butter (I vary it)
- 1 Tbsp baking powder
- 1 tsp vanilla extract
- 3 Tbsp mini chocolate chips
Preheat the oven to 375 degrees.
Blend the oats in the blender to make oat flour. Combine all the ingredients in the mixer (adding the chocolate chips last).
Fill muffin papers ¾ of the way full. For regular size muffin papers, they take about 25 minutes to bake.
Makes 12-18 muffins.
Note: These muffins stick horribly to the paper if you don’t wait for them to cool. Wait it out. It will be worth it! My kids love to reheat these in the microwave or just eat them cold. It does that a tiny bit more effort to get these muffins off their paper, but even my kids got the hang of it pretty quickly.
Becki Hogan is a stay-at-home homeschooling mom of 4. In between making batches of banana muffins, Becki enjoys reading and playing games with her family. She and her husband Seth blog about “running the race God has set before” them at www.runningwithteamhogan.com.
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