GF Yogurt Banana Oat Muffins

These are also great with chopped walnuts, but my daughter's classroom is nut-free, so I omit them so she can bring the muffins in her lunch.  If you want the chopped walnuts, then do 1/4 cup nuts and 1/4 cup chocolate chips instead of the full cup of chocolate chips.  Or a 1/2 cup of walnuts and omit (gasp!) the chocolate chips.

Gluten-Free Yogurt Banana Oat Muffins
Yields 1 dozen muffins


Ingredients:

• 1/4 cup coconut oil, melted
• 3/4 cup sugar
• 2 eggs
• 2 - 3 ripe bananas (approx 1 cup), mashed
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1.5 cups GF oat flour
• 1/2 cup semi-sweet chocolate chips

Directions:

• Pre-heat oven to 350 degrees F.  Line muffin tin with paper liners.
• In a large mixing bowl, cream together oil and sugar.  Add eggs and mix.  Add bananas and mix  Add yogurt and vanilla and mix.  Add salt, cinnamon, baking soda and baking powder and mix.  Add half the oat flour and mix until fully incorporated, then mix in the rest of the flour.  Fold in chocolate chips.
• Divide the batter into the prepared muffin tins.
• Bake for 30 - 35 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
• Remove from oven and let sit for 10 minutes before transferring the muffins to a cooling rack.

These keep at room temperature for a few days and in the fridge for about a week. If you want to freeze the muffins, let them cool completely first before placing them into an airtight container.

GF Peanut Butter Banana Muffins

Great for breakfast on the go.  I often make these in mini-muffin size for my kids; perfect to give them 2 or 3 to eat in the car on the way to school on mornings where we're running late.  The hubby likes the full size muffins to take to work.

Gluten-Free Peanut Butter Banana Muffins

Makes 2 dozen muffins

Ingredients:

• 1 cup all-natural peanut butter
• 1.5 cups sugar
• 4 eggs
• 4 ripe bananas, mashed
• 1 tablespoon vanilla extract
• 2 teaspoons salt
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 cup arrowroot starch
• 2.5 cups gluten-free oat flour
• 1.5 cups semi-sweet chocolate chips (optional)

Directions:

• Pre-heat oven to 350 degrees F.  Line two 12-count muffin tins with paper liners.
• In a large mixing bowl, combine the peanut butter and sugar on medium speed.  Add the eggs and mix.  Add the bananas and mix.  Add the vanilla extract, salt, baking powder and baking soda and mix until well blended.  
• Add the arrowroot starch and oat flour and mix again until well blended.  Batter will be of similar consistency to pancake batter.
• Add the chocolate chips and mix to combine.
• Fill muffin tins about 3/4 of the way up.
• Bake for 25 minutes until golden brown.
• Remove from oven and let the muffins sit for 10 minutes before transferring to a cooling rack.

Banana Baked Oatmeal

This recipe is adapted from the Baked Oatmeal one on the official South Beach Diet website and cookbook. It is not fluffy like a muffin, but rather dense and chewy like a bar, which is what the original recipe instructs you to make.  You can prepare it in a 9"x9" pan and then cut into bars per the original recipe, or you can use a muffin tin and make individual muffins from it, which is my favorite way to do it because it makes things much more convenient in the long run. The chocolate chips are totally optional. ;-)

I don't have a link to the original recipe because I don't subscribe to the SBD website, but if you do, or if you check out the cookbook, you can easily find it.

Banana Baked Oatmeal
Adapted from the official South Beach Diet Baked Oatmeal recipe.
Yields 12 bars/muffins.

Ingredients:

• 3 cups rolled oats
• 1 cup fat free milk
• 3 eggs
• 1.5 cups ground flaxseed
• 2/3 cups brown sugar (or Splenda if you're strictly SBD-ing)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 medium (or 2 large) mashed over-ripe bananas
• 1/2 cup semi-sweet chocolate chips (optional)

Directions:

• Preheat oven to 350 degrees F.  Spray a 12-count muffin tin with non-stick spray.
• In a bowl, combine rolled oats and milk.  Toss it to evenly coat the oats with milk.  Set aside.
• In another mixing bowl, beat eggs with a hand mixer.  Beat in the flaxseed, sugar, cinnamon, vanilla, baking powder and salt, until well combined.  Add in the mashed bananas and chocolate chips and combine.
• Add the oatmeal mixture to the egg mixture and combine with a wooden spoon.
• Divide into the prepared muffin tin.  These hardly rise at all, so don't be afraid to fill 'er up to the top.
• Bake for 25 minutes.