Recipe of Award-winning Vickys Banana & Apple Oat Muffins, GF DF EF SF NF

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys banana & apple oat muffins, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Banana & Apple Oat Muffins, GF DF EF SF NF is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Vickys Banana & Apple Oat Muffins, GF DF EF SF NF is something that I have loved my whole life.

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

The ingredients needed to make Vickys Banana & Apple Oat Muffins, GF DF EF SF NF:

1. Make ready oil
2. Prepare apple sauce
3. Make ready over ripe banana, mashed
4. Take gluten-free / self-raising flour
5. Make ready baking soda
6. Take ground cinnamon
7. Make ready xanthan gum if using gluten-free flour
8. Get plain dairy-free chocolate chips
9. Take gluten-free rolled oats
10. Get 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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