Gluten-Free Banana Bread Yogurt: A Delicious and Healthy Twist
"Get ready to indulge in the creamiest, most aromatic banana bread yogurt you've ever tasted! With a gluten-free twist, this recipe is perfect for those looking for a dairy-free and nut-free alternative. Don't miss out on this game-changing recipe – try it at home with the simple steps below. See full recipe here"
Ingredients:
* 1 1/2 cups gluten-free oats
* 1/2 cup plain unsweetened yogurt (dairy-free or coconut-based)
* 1/4 cup honey or maple syrup
* 1/4 cup mashed ripe banana
* 1/4 teaspoon salt
* 1/2 teaspoon baking powder (gluten-free)
* 1/2 teaspoon vanilla extract
* 1/4 cup chopped walnuts or almonds (optional)
* 1/4 cup shredded coconut (optional)
* Pinch of cinnamon (optional)
Instructions:
1. Preheat the oven to 350°F (180°C). Line a 6-cup muffin tin with paper liners.
2. In a medium-sized bowl, whisk together the gluten-free oats, baking powder, and salt.
3. In a separate large bowl, combine the yogurt, honey or maple syrup, mashed banana, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until well combined.
5. Fold in the chopped nuts, shredded coconut, and cinnamon (if using).
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-22 minutes or until the edges are lightly golden.
8. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Cook Time: 20-22 minutes
Prep Time: 10 minutes
Total Time: 30-32 minutes
Variations:
* Peanut Butter Banana Bread Yogurt: Add 2 tablespoons of creamy peanut butter to the batter and top with chopped peanuts.
* Chocolate Chip Banana Bread Yogurt: Add 1/4 cup of dark chocolate chips to the batter for a sweet surprise.
* Cinnamon Apple Banana Bread Yogurt: Add 1/4 cup of diced apple and 1/2 teaspoon of cinnamon to the batter for a fall-inspired twist.
* Pumpkin Spice Banana Bread Yogurt: Add 1/4 cup of canned pumpkin puree and 1/2 teaspoon of pumpkin pie spice to the batter for a seasonal treat.
Tips:
* For an extra moist banana bread yogurt, try using 3-4 ripe bananas instead of 2.
* Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
* Experiment with different flavors by substituting honey with agave nectar or maple syrup with coconut sugar.
Indulge in the creamy, sweet goodness of Gluten-Free Banana Bread Yogurt and experience the perfect blend of textures and flavors!
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