This recipe is adapted from a normal banana muffin recipe simply by replacing all-purpose wheat flour with gluten-free oat-hazelnut flour mix.  The ground hazelnut adds a great nutty flavor which complements the flavor of banana.  These soft and moist muffins are delicious and loved by kids too! 

Gluten-Free Oat Hazelnut Banana Muffins | Dietplan-101

Serves 12

Ingredients:

7.4 oz (210 g) gluten-free oat-hazelnut flour mix* (refer recipe below)

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/3 cup sugar

4 medium ripe bananas

1 egg

1/4 cup milk

1/3 cup (75 g) melted butter

Instructions:

Preheat oven to 375°F/190°C.  Sieve flour, baking powder and baking soda into a large mixing bowl.  Add in salt and sugar, whisk until well combined.  Combine bananas, milk and egg in a blender and process until smooth.  Add banana mixture and melted butter to the dry ingredients and whisk until you have a smooth batter.  Spoon the batter into a piping bag, then pipe the batter into lined 12-cup muffin pan until 1/2 full.  Bake in the preheated oven for about 25 minutes (toothpick inserted in the center comes out clean).  Remove from oven and transfer the muffins to a wire rack to cool. 

Go here for gluten-free oat-hazelnut flour mix recipe.