Description
Soft, bakery-style gluten-free oat muffins packed with juicy cherries and crunchy pistachios. Naturally moist, lightly sweetened, and perfect for breakfast, meal prep, or healthy snacking.
Ingredients
2 cups (180 g) rolled oats
2 large eggs
2 ripe bananas, mashed
1/2 cup (120 g) plain Greek yogurt
1/4 cup (60 ml) honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch of salt
1 cup (150 g) fresh or frozen cherries, pitted and chopped
1/2 cup (60 g) shelled pistachios, chopped
Instructions
1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or lightly grease the cups.
2. Place the rolled oats in a blender or food processor and blend into a fine oat flour.
3. In a large bowl, mash the bananas until smooth.
4. Whisk in the eggs, Greek yogurt, honey or maple syrup, and vanilla extract.
5. Add the oat flour, baking powder, baking soda, cinnamon, and salt. Stir just until combined.
6. Fold in the chopped cherries and pistachios.
7. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
8. Top with extra cherries and pistachios, if desired.
9. Bake for 20-22 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
10. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use certified gluten-free oats if you need the muffins to be completely gluten-free.
Frozen cherries can be used directly from the freezer without thawing.
Do not overmix the batter to keep the muffins soft and tender.
Store in an airtight container for up to 4 days or freeze individually for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 10g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 32mg