No Flour, No Sugar: Oats and Banana Breakfast Muffins

These muffins are best served warm but can be stored in an airtight container at room temperature for up to 3 days.

For longer storage, freeze them for up to 2 months and reheat in the microwave or oven when needed.

Variations:

You can swap the cranberries and raisins for other dried fruits like apricots or dates.

Try adding some seeds (like chia or flax seeds) for extra nutrition.

FAQ:

Can I substitute the banana?
Yes, you can substitute the banana with unsweetened applesauce for a slightly different flavor.

Do I need to use eggs?
If you prefer an egg-free version, try using flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg).

Can I make these muffins gluten-free?
Yes, you can use certified gluten-free oats to make this recipe gluten-free.