Simple Way to Make Favorite Vickys Banana & Apple Oat Muffins, GF DF EF SF NF

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys banana & apple oat muffins, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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Vickys Banana & Apple Oat Muffins, GF DF EF SF NF is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Vickys Banana & Apple Oat Muffins, GF DF EF SF NF is something that I have loved my entire life. They’re fine and they look wonderful.

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

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

1. Make ready 6 tbsp oil
2. Prepare 180 g apple sauce
3. Prepare 1 over ripe banana, mashed
4. Get 180 g gluten-free / self-raising flour
5. Take 1/2 tsp baking soda
6. Take 1 tsp ground cinnamon
7. Prepare 1/4 teaspoon xanthan gum if using gluten-free flour
8. Make ready 60 g plain dairy-free chocolate chips
9. Take 20 g gluten-free rolled oats
10. Take to taste granulated sugar / sweetener

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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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