Dairy Free, Gluten Free, Vegan, Vegetarian

Cinnamon Raisin Simple-6 BOMs

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These healthy, vegan, gluten-free banana oat muffins (Simple-6 BOMs) taste like a classic bowl of oatmeal! Only they’re less messy and easier to eat on-the-go. (Ya know, for when the global pandemic “stay home” guidelines finally pass.) They’re semi-sweet with sprinkles of chewy and crunchy mixed in. (Technically, if you add the nuts, it’s a Simple-7 BOM, but who’s counting?) In short, these banana oat muffins are both delicious and fun!

banana oat muffins with cinnamon, raisins, and walnuts, on a wood pedestal sitting on a dark wood counter in front of a concrete wall
Cinnamon Raisin BOMs with chopped walnuts.

(If you’re looking for something a little sweeter but still healthy, try these Simple-6 Maple and Brown Sugar BOMs. Also vegan and gluten-free and just as tasty!)

Applesauce in muffins?

The real hero of this recipe is the applesauce. It’s a healthy alternative to using butter or vegetable oil in most traditional baking recipes. (I have an old friend from college bible study to thank for introducing me to this. She made the best brownies for the group, and when she told us about the applesauce, we loved them even more!) And for these Simple-6 BOMs, the applesauce also helps tame the sweetness of the banana. This lets the oats and cinnamon flavor really shine through. Plus, it makes the muffins super fluffy!

And applesauce is a naturally gluten-free food, which makes it a healthy option for those with celiac disease, gluten intolerance or sensitivity, and wheat allergy.

What is gluten and why is it bad for some people?

Did you know that there is a difference between having celiac disease and a gluten intolerance or sensitivity? One is an auto-immune disease and the other is a digestive issue. And wheat allergy is yet another medical condition that makes gluten a dangerous substance for some people. While the biological responses that ensue are different when gluten is consumed by someone with celiac disease vs gluten intolerance vs wheat allergy, in all cases, the dietary solution is generally the same – no gluten!

Gluten is a mix of proteins found in wheat, barley and rye. It is commonly found in foods like bread, bagels, and pastas (ya know, the good stuff!) and surprisingly in many other foods you might not expect. For people with celiac disease, gluten intolerance, and wheat allergy, it is important to maintain a diet free of gluten. I currently find myself among this group and love having recipes like these banana oat muffins handy as a reliable, healthy staple of my new diet!

Check out the recipe below and don’t forget to rate it!

Cinnamon Raisin Simple-6 BOMs

4 from 1 vote
Recipe by Jenn Cook
Servings

10

servings
Prep time

20

minutes
Cooking time

15

minutes
Total time

35

minutes

This vegan and gluten-free recipe is great for weekly meal prep if you are cooking for two. It yields 10 muffins, which is perfect for typical 5-day workweeks. These Simple-6 BOMs are like a classic bowl of oatmeal, but less messy and much easier to eat on-the-go!

Ingredients

  • 2 cups gluten free rolled oats

  • 3 tsp baking powder

  • 4 ripe bananas

  • 1/2 cup applesauce

  • 2 tbsp cinnamon

  • 1/2 cup raisins

  • 1/2 cup chopped walnuts (optional)

Directions

  • Pre-heat oven to 350-degrees Fahrenheit.
  • Add rolled oats to a blender or food processor and grind-it-up-good until it creates a flour-like powder (takes about 10 seconds!). Thoroughly mix together the oat flour, cinnamon, raisins, walnuts (if you’re adding nuts), and baking powder in a large mixing bowl and set aside.
  • Peel the bananas and add to a blender or food processor. Grind-it-up-good until the bananas are liquefied. Add the banana and applesauce to the dry ingredients and mix together until thoroughly combined.
  • Using a non-stick muffin tray, divide the batter among 10 cups (or liners if you’re using them). This should make each cup (or liner) about 3/4 full.
  • Place in the oven and bake at 350-degrees Fahrenheit for 15 minutes.
  • Remove from the oven and let the muffins cool in the tray for about 5 minutes. When cool enough to handle, remove muffins from the tray and place on a cooling rack until cooled to room temperature. Enjoy!

Notes

  • To prevent muffins from sticking to the pan or liner, use a light spritz of cooking spray before filling with the batter.

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