Tuesday, January 27, 2009

Guilt (and gluten) free oatmeal banana muffins



My dad is the healthiest person I know. Really. He's in his late 60's has almost no body fat and can outwork most men half his age. His cholesterol and blood pressure are great in spite of eating eggs, real butter, and some form of dessert at least once a day. If you ask him what his secret is he'll tell you; oatmeal. He has eaten a bowl of oatmeal and two eggs for breakfast nearly everyday of his entire life. I think he single handily has kept Quaker Oats in business!
He's hardcore with the oatmeal too. It's the old-fashioned oatmeal, no quick cooking, brown sugar and maple microwave variety for Dad. He claims that the quick cooking kind it's nearly as healthy( and apparently the American Cancer Society agrees). Oh and he doesn't put any sugar on his oatmeal either, sometimes some raisins or other fruit but never sugar.

Oatmeal is one of those super foods that has numerous health benefits, not the least of which is lowering cholesterol levels. I know I should get more in my diet and I do occasionally eat a bowl. I just can't seem to make myself eat it everyday. Oh and I do have to add a bit of brown sugar, sorry Dad, I'm not as tough as you! Hubs will also force down a bowl now and again, but definitely isn't going to eat it on a regular basis. So I been was looking for some other ways to incorporate more of this wonder food into our diet. I came across this recipe for oatmeal banana muffins. It's low fat and has an amazing 25 grams of oatmeal to each muffin! I didn't actually set out to make gluten free muffins, but this recipe uses no wheat flour. Instead it calls for oat flour. I didn't have any oat flour on hand, but its easy to make. I put my old fashioned rolled oats into the food processor and ground them until they had a flour like texture. Super simple! It takes about a cup and a half of oats to make one cup of oat flour.
The muffins were really moist. Hubs and I agreed they taste and texture of banana bread.


These muffins are like a portable bowl of oatmeal. The fruit is even included.

Banana Oatmeal Muffins
Yield: 12 large
Bake: in 400ºF oven for 20 minutes

1 1/4 cup rolled oats
1/2 cup yogurt, plain low fat
1/2 cup milk, low fat
1/2 cup brown sugar
1/3 cup oil, sunflower or vegetable oil
2 bananas, large, ripe, mashed
1 egg, large, lightly beaten
1 1/2 cup oat flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda

Instructions
In a bowl mix together rolled oats, yogurt and milk. Let soak for 10 minutes.
Mix oat flour, salt, spices, baking powder and baking soda in a bowl.
Add brown sugar, mashed banana, egg and oil to rolled oats mixture. Mix well.
Add dry ingredients to the rolled oats mixture. Mix well. Fill greased or paper lined muffin cups 2/3 full. Bake for approximately 20 minutes.

100 comments:

kellypea said...

Always on the lookout for a good muffin recipe to try & love the ingredients in these -- especially the yogurt. The tang is nice!

Eliana said...

I made some oatmeal banana muffins once that had coconut in them but weren't early as healthy as these, who will make an excellent quick breakfast for someone on the go.

Lakshmik said...

Can I use quick cooking oats for this recipe?

Helene said...

The healthiest 65 yrs old I've seen was my neighbor in Ontario. Every morning he was eating oatmeal. It must do something. I love your muffins.

Ferdzy said...

They look like delicious, healthy muffins, but they aren't gluten free. Oats have gluten. A lot less than wheat has, but it is there.

Half Baked said...

Ferdzy, Thanks for the info. Most research indicates that oats in their natural form are gluten free. It is widely believed that any contamination to oats occurs in the processing. Many company such as Bob's Red Mill offer gluten free options for oats. I would recommend using one of these products if you are sensitive to gluten.

Sarah said...

Re: Ferdzy... it's true that there is a lot of cross-contamination, but as Baked pointed out there are sources... I get mine from Lauras (I think that's the company name) and there are a couple other plants that are certified GF too.

Thanks for the recipe!!

Grace said...

i'm an oatmeal fan myself, and your muffins sound delightful. have you ever tossed oats into your pancakes? it makes a dense and delicious stack. :)

Anonymous said...

I'm an oatmeal fan too! But here's a little secret: if you get bored of porridge, make it savoury. Just fry a bit of onion, swap the sugar for salt and add in whatever spices you like. Serve with a pat of butter if you feel like indulging. Oatmeal is so versatile!

Sophie said...

They sound delicious. Your dad does sound very healthy! I'm a big fan of oatmeal, hopefully I'll reap the benefits of a healthy life too :)!

avecgourmandise said...

Looks so good. I must try this!

cookingupadream said...

This looks SUPREMELY healthy. I can't wait to try it!!!!

Psychgrad said...

I keep thinking that I should eat more oatmeal. I guess it doesn't help that I like it with brown sugar.

I'm definitely going to give these muffins a try. Would it totally defeat the purpose if I add chocolate chips? Ok...I'll compromise and add raisins.

Rosie said...

I am bookmarking this recipe!! I'm always looking for banana recipes in cakes/muffins/cookies and these sound delicious!!

Rosie x

Donna-FFW said...

Love all types of muffin recipes, these sound terrific. Oatmeal and bananas, mmmmm/ Great, quic, healthy tasty breakfast!

amber said...

made these last night and they were remarkable! i love them and their guiltlessness. :) better yet, the bf and the dog loved 'em too.

Laura said...

I have always wanted to like plain, sugar-free oatmeal... but I just cannot. however, it is my favorite baking grain. I stick it in bread, muffins, scones, and cookies all the time. Oh and don't forget homemade, super sweet granola, which your dad would probably find an abomination. :)

Amanda said...

Gorgeous! I'll be trying these soon.

mei said...

Thanks for the recipe! has been looking for this type for a long time. i used to try crushed cereal instead of the oat flour but it didnt work and idk why..

Jodi Crisp said...

I just made some today...they are amazing!!! Thanks so much for this recipe...I have it bookmarked!

Amanda from Mrs.W's Kitchen said...

I finally tried these today and WOW! Thanks for a perfect--and very adaptable--recipe! I used sugar replacer (because I'm diabetic), light sour cream instead of yogurt (that's what I had) and oat bran cereal instead of flour (works great and easier to find here). I left out the cinnamon & nutmeg and instead threw in a handful of sugar-free chocolate chips. Delicious! Made 1-1/2 dozen standard-sized muffins.

Jennifer said...

Yum! The kids and I made these muffins yesterday and loved them so much that we made more today. The only change we made was to add chocolate chips. They were delicious! Thanks so much for the recipe!

Anonymous said...

Was looking for an easy & healthy recipe using oatmeal & bananas. Used canola oil and splenda brown sugar instead of what was called for in the recipe and they were GREAT! My entire family loved them. They are on my counter at all times. Great low fat and no flour snack. Gotta Try them!!
LinKat

Anonymous said...

THESE WERE AWESOME! I made them yesterday and they were the best muffin ever. Thanks a lot!

Anonymous said...

Bookmarked!! These are good cold but excellent after 15 seconds in the microwave! And they're like a wholesome breakfast in a muffin!

Anonymous said...

To Ferdzy.

Oats do not contain gluten. This is the official word from the US & Canadian celiac societies.

Oats can become contaminated if they are stored near wheat, etc. But by themselves - they are free of gluten.

Anonymous said...

Since my kids are dairy free, I made these with applesauce and water instead of yogurt and milk. They still turned out fantastic. Thanks for the recipe!

Shobu said...

hi,

can i make these lovely muffins in the microwave? what do you suggest?

Half Baked said...

Hi Shobu, I've never tried to bake in the microwave so I don't know if it would work or not. I think it would be very hard to get them to bake correctly in a microwave, but if you do try it let me know how it turned out!

RCakeWalk said...

As I am in the habit of Googling now to find new recipes, and I had a surplus of blackening bananas on the counter this morning, I found you and this great recipe! They are in the oven now, and I know we won't be disappointed.

(I use a coffee grinder (the find-at-a-rummage-for-$5 type) to grind bulk whole oats into flour, and it works great... Also works for flax and even dried chile peppers. To clean it, I add a handful of rice and pulse a few times, then wipe with a damp towel.)

rochelle said...

I had lots of bananas that were becoming too ripe so I decided to google healthy banana recipes and I came across your blog and I'm so glad I did! I've made them twice already! My whole family loves them! I added crushed rainsins and cranberries and some walnuts and a bit of honey. SOOOO GOOD!!!!!!!

Anonymous said...

These look amazing, im considering cooking them for a food tech lesson in school, we had to look for a low fat recipe and my teachers a coeliac so i wanted to do a gluten free treat so she could try them, but we need to have the nutritional value per cupcake i was wondering if anyone knows it.

Kathleen T said...

These baked up wonderfully. I eat gluten free just to challenge myself to learn something new in the kitchen and provide a wide variety of healthy options for my family. These are my new favorite banana recipe! I used Sucanat (unprocessed sugar cane-available at health food stores or online)instead of brown sugar. I also added 1 TABLESPOON of pure vanilla, my favorite baking flavor. My mashed bananas equaled one cup. Yum! Yum! Yum!

Levi said...

I didn't expect these to taste as great as they tasted! They were perfectly sweet with about a tablespoon of honey added. They're very moist, so you may want to bake them 5 minutes longer, or you could just let them sit at room temperature for a couple of hours. I will be making these often!

Anonymous said...

Made these muffins yesterday! Delicious! Thanks for the recipe. Just wondering--- how many calories per muffin? (I made 18)

Half Baked said...

Glad you liked the muffins! Sorry I have no idea how many calories are in them but they are healthful muffins.

Brian said...

I replaced the oil with applesauce, brown sugar with honey, used 3 bananas, and used vanilla instead of nutmeg. Turned out fluffy and tasty. Great recipe.

dalmation said...

his is a very forgiving recipe. I accidentally put 1 1/2 cups yogurt instead of 1/2 cup(and I didn't have plain so I used banana/pineapple yogurt), saw my mistake, cut out the milk and used a glob of honey for just a bit more moisture, didn't have oat flour so used millet flour; and they turned out deliciously. This is a great recipe for experimenting with, I think.

dalmation said...

I made a lot of mistakes and this is a very forgiving recipe. I thought the recipe said 1 1/2 yogurt so I put 1 cup yogurt and 1/2 a cup applesauce instead of 1/2 cup(and I didn't have plain so I used banana/pineapple yogurt), saw my mistake, cut out the milk and used a glob of honey for just a bit more moisture, didn't have oat flour so used millet flour; and they turned out deliciously. This is a great recipe for experimenting with, I think.

baimeeker said...

I added flax seed meal to this recipe for just a bit more fiber (not that it needs it). I've been blown away. While I have had good gf muffins, I've never been able to get gf muffins with that kind of consistency before... they always turn out a bit more cake like, which is fine. But I like this better. Thanks for the recipe. I'm sure it's going to become one of my favorites!

Anonymous said...

These look amazing, but as others have said they are not gluten free. Gluten free means there is no wheat, rye, barley or oats!!!

While the jury is out in terms of if oats actually do have gluten, the Coeliac Society of Australia categorically advises those with a gluten allergy or Coeliac Disease to not eat any oats.

They are doing lots of research into this at the moment, and hope one day they might prove oats are gluten free. But until then, oats are off the agenda for me as a Coeliac.

Anonymous said...

Any idea how to substitute Stevia for the brown sugar? I looked up the conversion (1/2 tsp liquid stevia for 1/2 c. brown sugar), but it says that with some of the bulk of the sugar missing I need to add something else to add moisture. Suggestions? Applesauce? More yogurt? Looking forward to making these!

Thanks,
Camee

Anonymous said...

I use 1/3 cup xylitol or eythritol (sp?) and about a Tbl of molassas and about an eight of a tsp of stevia.

My whole family (husband and three year old daughter and I) are addicted to these things! I have to make two batches a week!

Anonymous said...

I used 3/4 cup rice milk because I can't have yogurt and added 2 tablespoons more oat flour. Diabetic's in the family so I put in 3 tablespoons Truvia, added an extra banana, and changed the rice milk measurement so it was 1/2 cup, and for the rest I used applesauce. Great. Yummmmmmy!

MegSmith said...

Just have to let you know I am currently writing down ingredients to make these muffins! This is an awesome recipe :-) thanks for sharing.

Adrienne said...

Just making these muffins for the 2nd time & thought I'd leave a comment to let you know that they were delicious & eaten very quickly by my non-gf boyfriend. I used vanilla yogurt, since I had it on hand and used my regular gluten free flour mixture in place of the oat flour and it turned out great. I also replaced the egg with a flax egg substitute since I can't eat eggs. Oats are safe to eat for celiacs as long as you are buying pure, uncontaminated oats. I use Only Oats brand flakes. Thanks so much for the healthy & delicious gluten free recipe!

Anonymous said...

hey 11/4 cup of oatmeal means 1/4 cup right? or how much is it 11/4? thanks

Half Baked said...

It means 1 and 1/4 cups. Hope that helps.

Mommy DKB said...

Half Baked - Several weeks ago I started eating steel cut oatmeal for breakfast each morning. I buy frozen organic raspberries. I pour some of them in the bottom of the bowl and then pour my hot oatmeal over the top. That thaws the raspberries. Then I cut up a half of a banana for the top. I personally love it.

Anonymous said...

These turned out to be quite tasty, but the consistency was rather strange.

LorieN said...

Just made these AMAZING muffins! They're the best banana muffins I've eaten, and I've made them with different flours. So moist and dense and banana-y! Will make often!

toulouse said...

Thoughts on substituting spelt flour for the ground oats?

Half Baked said...

toulouse, I haven't tried spelt but is should work. The muffins may be a little denser but I think they should be tasty! If you try it, let me know how they turn out!

toulouse said...

I will. I perfected a banana muffin recipe, changing little things over about 50 tries, but now I'm trying my son on gluten-free so I have to throw that one out. I'll report back. Thanks for the quick answer.

www.toulouseandtonic.com

toulouse said...

The muffins turned out great with the spelt flour. The only deviations from the recipe were this: spelt flour instead of oat flour, 4 bananas instead of 2, and added chopped walnuts. Surprisingly light! Thanks for the recipe.

www.toulouseandtonic.com

Rochelley said...

Thanks a ton for posting this recipe. Like your father, I eat oatmeal daily and crave it if I go a few days without. However, I do add peanut butter, honey, cinnamon, or whatever healthy supplements I have on hand. What I found most fortunate about your recipe is the oat flour. I made some with the bullet and how simple it was. Everyone enjoyed the muffins. Thanks again!

LondonKitten said...

Yes it's soooo good for you- I eat a massive bowl of oatmeal every morning and I feel so healthy and never get sick.
I made these muffins and they are perfect. I LOVE cakes so much and these will be great for my Healthy Breakfast Bakesale for my co-workers.

Anonymous said...

I eat a gluten free diet. One of our teachers made these as a welcomed treat for me (she is always so thoughtful). They were absolutely delicious!! Our children and I enjoy oatmeal and are looking forward to incorporating these into our weekly breakfast routine. YUM!

Jeralyn said...

I have made this recipe several times and love it as a master recipe that is great as is, but can also be changed up a bit. My batch in the oven right now has an extra banana, applesauce sub for oil, a touch of vanilla and some walnuts. One of my all time fav grab and go breakfasts!

Anonymous said...

These are now a staple in my house. I by accident left out the salt, increased the soda, and substituted coconut milk. I have become convinced that coconut milk is the secret to baking with oat flour. Also, the goopier and browner the banana's the better.

I've also spiked them with flax seed meal - substituting out for some of the oatmeal. They are awesome.

Anonymous said...

Question - I have a question about the portion of this ingredient: "11/4 cup rolled oats" - is that supposed to be 1 1/4 cup, or 1/4 cup? Can't wait to try these.

Half Baked said...

It's one and one quarter cups of oats. Hope that helps.

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Granny Geek said...

These were great, but WAY too much nutmeg - I used only half of what it called for, and it was still the dominant flavor and fragrance. I'll definitely make them again - but with just a dash of nutmeg.

Kiki Chaos said...

Thank you so much for this fabulous recipe. I googled 'gluten free banana muffins', because I'm trying to eat a cleaner diet. The way these turned out is such a surprise because I always assume healthy=bland, but these are awesome!

Anonymous said...

I love this recipe! So healthy and delicious! I make a batch on the weekends and eat the muffins through out the week. I added chocolate chips too! Pop em in the microwave for a few seconds and "boom" instant breakfast:) Thank you!

Anonymous said...

Do you know how many calories are in one muffin? I am GF and I calorie count, carbs are not something I eat alot of. Also do they freeze well, some GF baking doesn't? I cant wait to make them this wknd!

Half Baked said...

Anonymous, Sorry, I'm not sure on the calorie count in these muffins but they should freeze just fine.

Chris said...

Used this recipe as a spingboard to make some high-protein gluten-free, sugar-free muffins. Made mine with 1/4 cup Peatein powder, 1-1/4 cup Bob's Red Mill All-Purpose Baking Flour, 2 tsp. cinnamon, 1/2 cup coconut sugar, 2 Tbsp. flax meal, 1 tsp chia seeds, pecans, and vanilla. Best gluten-free muffins I've made - light, tasty, and very moist!

Anonymous said...

I have made these muffins twice and they have come out awesome! the second time I did half oil half applesauce, added a tbsp of honey and dried cranberries. I wouldn't classify myself as a baker, but I will be baking these muffins many many times

Anonymous said...

I made these and used regular flour, only thing I had. And I used banana flavor yogurt. And added 1/2 cup shredded coconut. So good! Thank you for the recipe!

Anonymous said...

Absolutely delicious! I added dried apricots which worked well and next time I might try baking with coconut oil to make them even healthier and the coconut flavour should add a little extra pizzazz!
For those interested in the calorie content, I entered the ingredients into the recipe calculator on myfitnesspal.com and each muffin came out as 202 calories!

a woman found said...

I'm always on the lookout for a good gluten-free recipe. I made these this morning for my family with a few substitutes (butter for oil, honey for brown sugar, coconut flour and almond meal for oat flour)... they turned out DELICIOUS!!! Thanks!

ninalemon said...

These are quite possibly the best banana muffins I've ever had! We are work on desensitizing my son to his egg allergy and have to give him baked goods with a minimal amount of egg daily. I am always on the lookout for healthier recipes, since I don't want to feed him cake everyday! These were wonderful, I subbed coconut oil to add in some healthier fat, added an extra banana, reduced the sugar a bit and added a teaspoon of vanilla. I also used Greek yogurt (Fage 0%). The extra thickness worked just fine. I made 24 regular size and baked them for 12 minutes. So, so, so delicious! Thank you for sharing!

laxcatcreations said...

These are great! I love the texture and the fact that they are so healthy. I used Greek yogurt for added protein, stevia instead of sugar, and coconut oil instead of vegetable oil. They are the perfect breakfast muffin!! Thanks so much for this great recipe! I'm going to add a bit of flax to the next batch...

Anonymous said...

I made this recipe last night with 1 banana and 1 zucchini zapped in the food processor (because its what I had.) I added an extra egg and used coconut oil and a kids vanilla yougurt cup. It was so fabulous I am freezing and squirreling this batch for myself and I think I'll feed my family the other recipe I made with left over cooked oatmeal which was much heavier. I have been looking for more GF recipes with regular ingredients and this was a winner!!

SDV said...

I made these and they came out perfect and tasted amazing and everyone loved them and it made me feel like a badass. So thank you.

Anonymous said...

Just made this recipe after reading all the great comments. They are in the oven and they smell great and look great. I used agavi nectar for sweetening. Only 1/4 cup since it is very sweet and I used Greek style vanilla yogert. Ground my own oats for the oat flour, added walnuts and chopped dried cranberries and the rest of the recipe was as written. I know they will be great!!

Anonymous said...

Great recipe! I used chobani Greek raspberry yoghurt as I didn't have plain. I cut the brown sugar in half because if the sweetness from the yoghurt. I made oat flour in the food processer (great tip). Delicious healthy breakfast!

Anonymous said...

Great Recipe! I had to sub and use Greek vanilla Yogurt, Coconut Oil and added some vanilla. Awesome!

Anonymous said...

If you use applesauce instead of vegetable oil, there's about 160 calories per muffin or 667kj. I really love these muffins!!
Sarah :-)

Chef Veggie said...

These came out great and I made them vegan too.
I used soy yogurt, hemp milk and egg replacer for the dairy and egg. I used coconut oil for the fat and coconut sugar for the brown sugar. They are going to my child's class for snack tomorrow!

Anonymous said...

Omg, I just made these muffins last night, and they are all gone! Everyone absolutely loved them! Easy to make and healthy too! I loved the texture the oatmeal gives to them! Tip: add a little bit of semi-sweet chocolate chips for a special treat, that's what I did and they turned out great! :D I'm considering making them again tonight! Happy Baking!

Anonymous said...

Does anyOne know the calories if I use apple sauce instead of oil & honey instead of sugar?
Do I just add the same amount? Sorry I'm not much of a baker but looking for low fat ideas. They sound great :)

Anonymous said...

I used GF oats, vanilla yogurt and added pecans. Yummy!!!

Anonymous said...

I tried this recipe with coconut flour instead of oat flour. It did not work out at all. Wet-to-dry ingredients ratio made it more like cookie dough. :(

Anonymous said...

I made a bunch of changes and they still turned out great! Used regular flour instead of oat, subbed pumpkin applesauce for the oil, and omitted the eggs. Yum!!

Pat Franczyk said...



Hi! The recipe works very well, but I did fiddle with it in order to use maple syrup instead of brown sugar, as I had none at home at the time. I also added an extra banana, twice the oatmeal, almond milk instead of cow's milk, and almond milk and two squeezed lemons intead of yogurt, in order to remain dairy free. I added vanilla to taste and an extra teaspoon of baking powder and an extra egg. I added extra cinnamon to taste due to nutmeg allergies in the family. I mixed the maple syrup with potato starch, again to taste, making a thick paste. I crossed my fingers and baked it in the oven in muffin tins, first at 400 degrees and then at 375. Both batches were done in 6-10 minutes which blew me away.. I also added walnuts and cranberries and would add coconut for sure if I have some on hand. The recipe made three dozen muffins of yummy deliciousness. Thanks for the idea. Pat Franczyk, Sharon, Ontario, Canada.

Laura Barnard said...

Oatmeal was my granny's answer to all ailments!

I used your recipe as a start-off point to make some really nice gluten-free, lactose-free, sugar-free muffins. :) Fantastic stuff. :)

Laura Barnard said...

My granny used oatmeal as a cure for everything!

I used your excellent recipe as a jumping-off point for some dairy-free, gluten-free, sugar-free muffins. I had never thought simply just to blitz the oats to make oat flour...

Many thanks!

donnac said...

Added leftover halloween pumpkin instead of bananas, also dried cranberries, orange zest and juice. Very autumnal! Thanks!

donnac said...

Added leftover halloween pumpkin instead of bananas, also dried cranberries, orange zest and juice. Very autumnal! Thanks!

Anonymous said...

Tried these out this morning to see if they kids liked for a grab and go breakfast throughout the week. They LOVED them, and so did I! Now to make them egg-free so I can use them as a snack for my in-home preschool kids. Thanks for a great recipe!

Anonymous said...

I ate two of these every morning for my breakfast (only about fairy cake size though) when i was losing weight, and I did! They are so healthy and did not make me put wight on even though i was eating about 4 a day sometimes!!!

I made tese with apple once and they turned out beautifully, I blended half an apple into a puree and chopped up another and added chopped nuts. Was yummy!! Thanks for this great recipe!

Amanda and Patrick Burma said...

Just tried this with a few modifications (due to allergies mostly):

Coconut yogurt and coconut milk subbed.
Also included an extra banana.
Worked great without any other modifications at 6100ft altitude.

*for the oat flour, simply ground oats in food processor.

Amanda and Patrick Burma said...

Just tried this with a few modifications (due to allergies mostly):

Coconut yogurt and coconut milk subbed.
Also included an extra banana.
Worked great without any other modifications at 6100ft altitude.

*for the oat flour, simply ground oats in food processor.

Joanna Ritchot said...

Definitely a great recipe! Oats are sooooo healthy! I subbed agave nectar in this and used greek nonfat yogurt. oh, and I added raisins. :) Definitely like oatmeal in a muffin! I need to eat gluten free, so I used only oats brand oats which are certified gluten free. Thanks for this recipe! I will be using it regularly!

Heather said...

Just baked up a batch of these and they are honestly the most delicious thing I've ever eaten! Really and truly. Yay gluten free! (I wish oat flour didn't cost an arm and a leg, but what ya gonna do?) THANK YOU!

Car T said...

I love this muffin recipes as it is easy to convert to gluten free and dairy free. Have you ever tried adding crushed pineapple to it? Often times I make this recipe with applesauce instead of yogurt to make it dairy free. I wonder if I could use crushed pineapple in place of the applesauce since they have similar consistency....Thoughts??

Car T said...

I love this recipe because it's so easy to convert to gluten free/dairy free. Often times I use applesauce in place of the yogurt because dairy free yogurt is kinda hard to find around here. Have you ever tried using crushed pineapple instead of applesauce?? Thanks. Love this recipe and my kids do too. :)