Vickys Banana & Apple Oat Muffins, GF DF EF SF NF
Vickys Banana & Apple Oat Muffins, GF DF EF SF NF

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys banana & apple oat muffins, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Banana & Apple Oat Muffins, GF DF EF SF NF is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Vickys Banana & Apple Oat Muffins, GF DF EF SF NF is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have vickys banana & apple oat muffins, gf df ef sf nf using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Banana & Apple Oat Muffins, GF DF EF SF NF:
  1. Get 6 tbsp oil
  2. Get 180 g apple sauce
  3. Take 1 over ripe banana, mashed
  4. Take 180 g gluten-free / self-raising flour
  5. Prepare 1/2 tsp baking soda
  6. Prepare 1 tsp ground cinnamon
  7. Get 1/4 teaspoon xanthan gum if using gluten-free flour
  8. Prepare 60 g plain dairy-free chocolate chips
  9. Get 20 g gluten-free rolled oats
  10. Take to taste granulated sugar / sweetener
Instructions to make Vickys Banana & Apple Oat Muffins, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350F and line a 6 hole muffin tin with paper cases
  2. Mix the oil, apple sauce and mashed banana together in a large bowl
  3. Stir in the flour, baking soda, cinnamon, xanthan gum if using and the choc chips until just combined
  4. Taste the batter and decide if you'd like to add a bit of sugar. The apple sauce and banana is the only sweetener here so you may need to add a little granulated sugar to your taste
  5. Spoon the batter evenly into each paper case then sprinkle the oats over the tops
  6. Bake for 35 - 45 minutes until the muffins are risen and golden and a toothpick inserted in the middle comes out clean and dry (This pic isn't a good representation of how big the muffins will be. I didn't have quite enough flour so my batter was less and I should have only filled 4 cases but…..)
  7. Let cool in the tin for 5 minutes then transfer to a wire rack to cool completely
  8. Without any added sugar these muffins come in at under 100 calories each

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