January 13 is National Gluten Free Day, and we have a mini-muffin recipe that everyone is sure to enjoy -- regardless of gluten preference!
These little muffins are made with gluten-free rolled oats, and sweetened using bananas and figs (or dates), so there's no refined sugar or flour. Best of all, they mix up easily in the blender and bake in just a few minutes! That means you can whip up a batch of these delicious, gluten-free treats any time you get a craving.
Here's the full Gluten Free Banana Mini Muffin Recipe:
2 Cups Gluten-Free Rolled Oats
2 Large Eggs
3/4 Cup Dried Dates (chopped)
1 Tsp Baking Soda
1 Pinch Kosher or Sea Salt
1.5 oz Vegetable Oil or Nonstick Cooking Spray
Preheat Oven to 350 Degrees.
Grease a 24 count mini-muffin tin.
Combine oats, bananas, eggs, dates, baking soda, and salt in a blender, and blend until smooth.
Divide batter evenly among muffin cups.
Bake for 10 - 15 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Let muffins cool for 5 minutes before removing from the pan.
Let cool to room temperature.
Muffins can be stored in an air-tight container in the refrigerator for 3 - 4 days.