Gradient overlay
  • 1 1/2 Cup(s) plus 2 tablespoons Quaker® Gluten Free Quick 1-Minute Oats, uncooked, divided
  • 1 Cup(s) multi-purpose gluten free flour blend
  • 1 Teaspoon(s) gluten free baking powder
  • 1 Teaspoon(s) ground cinnamon
  • 1/2 Teaspoon(s) Salt
  • 1/2 Cup(s) firmly packed brown sugar
  • 1 Cup(s) mashed ripe banana (about 2 large)
  • 1/2 Cup(s) non-fat milk
  • 1/4 Cup(s) Canola Oil
  • 1 Large egg, lightly beaten
  • 1/2 Cup(s) chopped, toasted walnuts

Cooking Instructions

Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or lightly spray muffin cups with cooking spray. In large bowl, combine 1 1/2 cups oats, flour blend, baking powder, cinnamon and salt; mix well. Add sugar; blend well. In small bowl stir together banana, milk, oil and egg. Add to oat mixture; stir until dry ingredients are moistened. Stir in nuts. Divide batter among muffin cups, about 1/3 cup batter per cup. Sprinkle with remaining oats. Bake 18 to 20 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

COOK NOTE:

To freeze leftover muffins, place in freezer bag; seal securely. Freeze up to 2 months. To reheat in microwave oven, place muffin on microwave-safe plate. Microwave on high about 20 to 30 seconds for one muffin.


RATINGS & REVIEWS


Vanishing Oatmeal
Raisin Cookies

GET RECIPE

No-fuss breakfasts for
on-the-go mornings

MAKE OVERNIGHT OATS