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Banana Walnut Muffin
Read Time 7 min

Flourless Banana Walnut Oat Muffins

Muffins are a great, on-the-go option for breakfast. This flourless version uses rolled oats and dried blueberries to add fiber and nutrients to your morning routine. Make an extra batch and freeze them to have a nutritious breakfast ready to go! Recipe yields approximately six muffins.

1 1/2 cup rolled oats (we like the gluten free version from Bob’s Red Mill)

1/2 cup banana

1/4 cup organic maple syrup or agave nectar

1/4 cup organic apple sauce

1 tsp cinnamon

1/4 tsp clove

1/4 tsp nutmeg

1/4 cup walnuts

1/4 cup dried blueberries (no sugar added)

1. Preheat oven to 350 degrees.

2. Combine all ingredients in a food processor except walnuts and blueberries and mix until well combined. Oats should still have some texture.

3. Add walnuts and pulse a couple of times, then add blueberries to the mixture.

4. Place batter in a lined cupcake baking sheet.

5. Bake for approximately 10 minutes or until the tops are golden brown.

6. Allow to cool before removing muffins from the baking sheet and serving.

Rajiv Harry is a Health and Wellness expert in Portland. Learn more about Rajiv at Embrace Change

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