- 200 g oats ground
- 1/4 cup coconut oil melted or other oil like canola or sunflower seed
- 2 bananas ripe
- 200 ml non-diary milk oat, rice or almond milk
- 2 tbs dried cranberries
- 2 tbs pumpkin seeds (optional)
- 2 tbs baking powder
- 1 ts cinnamon
When there are ripe bananas left at home I often make oatmeal banana biscuits. They are quick and easy and can be eaten in the way but on days off I always want to make something different.
Overripe dark brown bananas are not my favourite and I rolled up my sleeves and started processing them. These muffins are flour and sugar free which makes them a very healthy meal and one more advantage – they are ready for 30 minutes.
These muffins can be gluten free if you choose PURE oatmeal. Pure oats and pure oatmeal do not contain gluten. However, most oatmeal brands on the market today are not pure—they contain oats that have been cross-contaminated with a tiny amount of wheat, barley, and/or rye. So if you are looking for a gluten free version look out for outs with no additives.