Gluten

Gluten is a protein composite found in wheat, barley and rye. If consumed by people with celiac disease or gluten sensitivity, it can cause gastrointestinal distress as well as many other medical issues. There are also some opinions that suggest there may be certain diseases caused by consumption of gluten-free products.

Gluten is a protein found in wheat, barley, rye, and malt. It’s also a protein that some people are intolerant to. Read more in detail here: gluten intolerance.

I’m extremely like oat flour right now. It’s really simple to use and rapidly moistens whatever you put it in. These nutritious blueberry banana muffins are tough to resist thanks to the oat flour. They’re also free of processed sugar, since I used just 1/4 cup of honey as a sweetener. However, due to the ripe bananas, they still taste sweet. 

Of course, a muffin isn’t complete without blueberries. I’m half-convinced that any muffin without blueberries should be prohibited.

Look just how wet they are, however. The one with the highest moisture. Because of the oat flour and bananas, these cookies are virtually hard to overbake.

What is the best way to manufacture oat flour at home?

If you’re thinking to yourself, “No, Sarah, I’m not going to the shop to purchase more flour,” you don’t have to.

Do you have some old fashioned oats on hand? Do you have a food processor or blender? That’s it, you’re ready to produce your own oat flour.

All you have to do to produce homemade oat flour is pulse oats in a blender until they’re totally crushed, and you’re ready to go. Pulse the oat flour until it’s finely crushed, since you don’t want huge lumps in it. Just make sure you use old-fashioned oats rather than steel cut or quick, since I’m not sure how that would impact the muffins!

You may store oat flour in an airtight container for weeks or create a lesser quantity for a particular dish.

It’s as simple as pie. Alternatively, muffins. Muffins with blueberries and bananas.

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How to store muffins in the freezer

These oat flour muffins are great to keep on hand for a hearty breakfast since they’re so healthful. This recipe produces 12 blueberry banana muffins, but you can easily double it to make plenty for a few weeks. To freeze these muffins, bring them to room temperature before placing them in a freezer-safe baggie. (It’s better to use freezer bags since they’re thicker and help avoid freezer burn.)

Simply reheat one of these nutritious oat flour muffins in the microwave or toaster oven when ready to eat. You can even leave a muffin out on the counter overnight and get it as you go out the door! If you have time, spread nut butter over your muffin for a boost of flavor and beneficial fats.

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And here’s what’s been making the rounds on the internet:

This infant was recently purchased at Nordstrom. I can’t wait to pair it with black choker necklace and nude shoes.

Macarons will always hold a special place in my heart.

I’m having a good laugh with this David Guetta spoof. “Money! Money!” almost knocked me unconscious.

I eventually decided to get a new point-and-shoot camera. It’s mirrorless, so you get high-resolution photos without the heft of a DSLR. I’m looking forward to taking it on my next trip!

I’m now designing my office area, however I’m having trouble deciding on a reading chair. Which do you prefer, this or this? Oh, and this in dusty blush is stunning.

People, it’s popsicle season.

XO

Print

Blueberry banana muffins prepared with oat flour are healthy and tasty. Suitable for the summer

  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 12 minutes
  • Time spent: 22 minutes
  • 12 muffins (1 time)
  • Muffins is a category of baked goods.
  • Baked method
  • Breakfast is the cuisine.
  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 12 minutes
  • Time spent: 22 minutes
  • 12 muffins (1 time)
  • Muffins is a category of baked goods.
  • Baked method
  • Breakfast is the cuisine.

Scale:

1x2x3x

  • Sarah Fennel is the author of this piece.
  • Time to Prepare: 10 minutes
  • Time to prepare: 12 minutes
  • Time spent: 22 minutes
  • 12 muffins (1 time)
  • Muffins is a category of baked goods.
  • Baked method
  • Breakfast is the cuisine.

Ingredients

  • 2 ripe bananas, peeled and mashed
  • 1 tablespoon honey
  • 2 big room-temperature eggs
  • vanilla extract (two tablespoons)
  • a half teaspoon of salt
  • 1/4 cup melted coconut oil
  • 1 teaspoon powdered baking soda
  • 1 1/3 cup oat flour (optional)
  • 2/3 cup oats, old fashioned (not quick oats)
  • a quarter cup of blueberries

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. 12 muffin liners should be lined in a muffin tray.
  2. Combine mashed bananas, honey, eggs, vanilla extract, salt, and melted coconut oil in a large mixing basin.
  3. Combine baking powder, oat flour*, and oatmeal in a separate bowl. Mix only until the dry ingredients are mixed with the liquid.
  4. Fold in the blueberries gently, then divide the batter equally among 12 muffin liners. Bake at 400° for 5 minutes, then reduce to 350° and bake for another 12 minutes.
  5. Remove the muffins from the muffin tray once they have cooled somewhat. Warm or chilly is fine! Can be stored in the fridge for up to 5 days or frozen for months!

Breakfast, healthy, easy, oat flour, gluten free Keywords: banana, blueberry, muffins, breakfast, healthy, easy, oat flour, gluten free

Notes

*Place 1 1/2 cups old fashioned oats in a blender to produce your own oat flour. pulse until the mixture is totally powdered

Recipes for a healthy breakfast may be found at:

Chia Pudding with Coconut Cream Pie

Granola Bars with Raw Seeds

Buckwheat Pancakes with Blueberries (Gluten-Free) 

Breakfast Muffins with Blueberries and Bran

Overnight Oats with Cranberry, Orange, and Pecans

Gluten is a protein found in wheat and other cereal grains. It’s typically used as a binder or thickener in baked goods, but it can also be used to add flavor and texture to meat, poultry, sauces, soups and stews. The gluten-free diet is one of the most popular diets today for people who are sensitive to gluten or want to avoid it completely. Reference: gluten meaning.

Frequently Asked Questions

What is gluten and why is it bad?

A: Gluten is found in wheat, rye, barley and oats. Its a type of protein that can be toxic to those with celiac disease or gluten intolerance.

Why is gluten bad for humans?

A: Gluten is a sticky protein that gives dough its elasticity and keeps it from sliding off of tables. If the gluten is removed, bread will not hold together to form shapes like a traditional loaf does. This lack of shape makes for more crumbly breads with less structure than regular loaves do.

What exactly is gluten?

A: This is an ingredient in bread, cakes and other baked goods. It causes inflammation of the small intestine when consumed by people with celiac disease which leads to a number of chronic symptoms, including weight loss and digestive issues.

Related Tags

  • why is gluten bad
  • gluten-free
  • gluten-free foods
  • gluten symptoms
  • gluten-free food list

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