Use up your leftover oatmeal with this easy to make Oatmeal Banana Muffin recipe. This recipe for Oatmeal Banana Muffins is adapted from my mom's recipe for Leftover Oatmeal Muffins. I adapted them to a Leftover Oatmeal Peanut Butter muffin, which ...
‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ 

Lynn's Kitchen Adventures

Oatmeal Banana Muffin Recipe

Use up your leftover oatmeal with this easy to make Oatmeal Banana Muffin recipe.

oatmeal banana muffins with chocolate chips on cooling rack with one muffin cut in half

This recipe for Oatmeal Banana Muffins is adapted from my mom’s recipe for Leftover Oatmeal Muffins. I adapted them to a Leftover Oatmeal Peanut Butter muffin, which inspired me to try a leftover banana oatmeal muffin recipe.

hand holding oatmeal banana chocolate chip muffins with cooling rack in background

These muffins turned out so good! These muffins are not light and fluffy. They are denser muffins, but they are delicious.

And they are healthy(ish), especially if you leave out the chocolate chips.

oatmeal banana muffins with chocolate chips on cooling rack

They are also dairy free if you skip the chocolate chips or use dairy free chocolate chips.

oatmeal banana muffins on cooling rack on black counter

If you are looking for a new breakfast for this week, give these oatmeal banana muffins a try!

oatmeal banana muffin batter in grey muffin pan

Ingredients

  • cooked oatmeal, old fashioned oats work the best, if gluten free use gluten free oats
  • egg
  • sugar
  • brown sugar
  • baking soda
  • flour, Bob’s Red Mill 1 to 1 gluten free blend works for a gluten free version
  • cornstarch
  • bananas
  • chocolate chips, optional but good
Yield: 12 muffins

Oatmeal Banana Muffin Recipe

oatmeal banana muffins with chocolate chips on cooling rack with one muffin cut in half
Please enter all required fields Click to hide
Correct invalid entries Click to hide

Oatmeal and bananas are combined in these easy-to-make muffins.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 cups cooked oatmeal, old fashioned oats work the best, if gluten free use gluten free oats
  • 1 egg
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking soda
  • 3/4 cup flour, Bob's Red Mill 1 to 1 gluten free blend works for a gluten free version
  • 1/4 cup cornstarch
  • 2 bananas mashed
  • 1/2 cup chocolate chips, optional but good

Instructions

  1. In a large bowl, mix all ingredients together. This really is a forgiving recipe, and it doesn't matter the order that you put the ingredients in; just place them all in a large bowl.
  2. Stir until well combined.
  3. Scoop batter into a greased muffin pan, filling each muffin cup 3/4 full.
  4. Bake at 375 degrees for 18-20 minutes.
  5. I prefer these warm or reheated, but they can also be eaten cold.

Notes

The gluten-free version of this recipe was tested with gluten-free oats and Bob's Red Mill 1 to 1 Gluten Free Flour Blend.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 348Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 3gCholesterol: 15mgSodium: 78mgCarbohydrates: 70gFiber: 5gSugar: 29gProtein: 7g

Nutritional values are approximate and aren't always accurate.

Cuisine: American / Category: Muffins

The post Oatmeal Banana Muffin Recipe appeared first on Lynn's Kitchen Adventures.

    

Gluten Free Menu Plan

This week’s gluten free menu plan is full of quick and easy gluten free meals.

salmon cooking in bacon grease

I know I say that almost every week, but I really do love to share gluten free recipes that are quick, easy, and so you good that you won’t know that they are gluten free.

Be sure to read labels on ingredients to make sure that they are gluten free and be sure to use ingredients like gluten free oats.

Gluten Free Menu Plan April Week One

Quick and easy gluten free meals for the week.

The post Gluten Free Menu Plan appeared first on Lynn's Kitchen Adventures.

    

Ravioli Casserole

A few simple ingredients are all you need for this quick and easy Ravioli Casserole.

ravioli casserole and quick cooking cookbook

We are going old-school and back to the 90s today, with both the recipe and the keeping-it-real photos.

I have been making this ravioli casserole for over twenty-five years. I can’t believe I have never shared it with you.

I recently had several packages of gluten-free ravioli that were fine, but not great. I decided to use the rest of them up by making this ravioli casserole.

I was sure I had shared the recipe on my site, but I searched and searched and could not find it. I really thought I shared it back when I did my cooking through my collection series.

ravioli casserole in white casserole dish with cookbook and recipe

I knew it was a recipe for Quick Cooking magazine, so I pulled my Quick Cooking cookbooks off my shelf and looked for it. It was in the 1999 edition of Quick Cooking.

Did anyone else love Taste of Home and Quick Cooking back in the 1990s and early 2000s?

Some of my favorite recipes came from Taste of Home and Quick Cooking magazines.

baked ravioli casserole in white dish on black counter

I am wondering if the reason I never shared this recipe on my site is that it is so hard to photograph.

A recipe with sauce, cottage cheese, and pasta may not be pretty, but it is delicious.

Let’s just say the pictures keep it real. This is exactly what this will look like when you serve it for dinner.

unbaked ravioli casserole unbaked in white casserole dish

Ingredients

One of the things I love about this recipe is that it contains only five ingredients. They are also all easy to keep on hand in your pantry and freezer.

  • spaghetti sauce
  • frozen ravioli, gluten free ravioli works for gluten free version
  • small curd cottage cheese
  • shredded mozzarella cheese
  • grated parmesan cheese
Yield: 8 servings

Ravioli Casserole

ravioli casserole and quick cooking cookbook
Please enter all required fields Click to hide
Correct invalid entries Click to hide

A quick and easy five-ingredient dinner.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 - 28 ounce jar spaghetti sauce
  • 25 ounces (or so) frozen ravioli, cooked and drained according to package
  • 2 cups small curd cottage cheese
  • 4 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Spread 1/2 cup spaghetti sauce in a 9x13 pan.
  3. Layer half the cooked ravioli on top of sauce.
  4. Spread 1 cup of cottage cheese and 2 cups of mozzarella cheese on top of the ravioli.
  5. Spread half of the sauce on top of the cheese.
  6. Place remaining ravioli on top.
  7. Spread cottage cheese on top of ravioli.
  8. Spread the remaining sauce and top with the remaining cheese.
  9. Bake uncovered for 30-35 minutes.

Notes

Gluten free ravioli works well for a gluten free version.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 644Total Fat: 36gSaturated Fat: 20gUnsaturated Fat: 16gCholesterol: 120mgSodium: 1543mgCarbohydrates: 32gFiber: 1gSugar: 6gProtein: 47g

Nutritional values are approximate and aren't always accurate.

© Lynn Walls
Cuisine: Italian / Category: Pasta

The post Ravioli Casserole appeared first on Lynn's Kitchen Adventures.

    

Gluten Free Menu Plan

Here is this week’s gluten free menu plan. I made notes next to the ingredients that need to be gluten free, but as always read labels to be sure the ingredients are safe for your family.

Gluten Free Pizza Recipe

Gluten Free Menu Plan March Week 3

GF Pizza, gf applesauce muffins, and more on this week's gluten free menu plan.

The post Gluten Free Menu Plan appeared first on Lynn's Kitchen Adventures.

    

Gluten Free Sourdough Pancakes

Gluten Free Sourdough Pancakes are a delicious way to use your gluten free sourdough starter.

gluten free sourdough pancakes with butter on black plate on white napkin with sourdough starter in background

Gluten free sourdough pancakes make the perfect weekend breakfast! Pancakes are great for any day, but Saturday morning pancakes are always a favorite at our house.

gluten free pancakes with butter on black plate

This pancake recipe is one that I have been working on for a while. I wanted to get the texture just right.

The recipe is similar to my mom’s easy sourdough pancake recipe, which she has been making for over 40 years. Her recipe is a quick sourdough pancake because you don’t need sourdough starter to make it.

gluten free sourdough pancakes with butter and syrup on black plate with fork

I wanted a more authentic sourdough pancake, so I set out to create a light, fluffy gluten-free sourdough pancake recipe.

My recipe calls for active sourdough starter. Using a starter that has been fed and is active yields a much lighter, fluffier pancake. You can use sourdough discard that has not been fed, but the end result will not be quite the same.

gluten free sourdough pancakes with fork on black plate

I used Bob’s Red Mill 1-to-1 Gluten Free Flour blend for these pancakes, and it worked great. Other blends may work, but I have not tested them.

One of the great things about this recipe is that it is also dairy-free, so these work great for anyone who needs to eat gluten-free, dairy-free.

gluten free sourdough pancake batter and pancakes cooking on stove

Ingredients

Yield: 6 servings

Gluten Free Sourdough Pancakes

gluten free pancakes with butter on black plate
Please enter all required fields Click to hide
Correct invalid entries Click to hide

Make pancakes with your gluten free sourdough starter.

Prep Time 8 minutes
Cook Time 5 minutes
Total Time 13 minutes

Ingredients

  • 2 cups active gluten free sourdough starter
  • 2 eggs
  • 1/4 cup oil
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup Bob's Red Mill Gluten Free 1 to 1 Blend

Instructions

  1. In a bowl, combine gluten-free sourdough starter, eggs, oil, and honey. Mix until combined,
  2. Stir in gluten free flour and baking soda. Mix until combined.
  3. Heat a griddle or skillet on the stove to medium.
  4. Pour batter onto a hot skillet, using 1/3 to 1/2 cup per pancake.
  5. Turn the heat down to medium-low.
  6. Cook until the top has bubbles and the bubbles are starting to pop. This takes 2-3 minutes.
  7. Flip the pancakes and cook for 1-2 minutes, or until browned and set.
  8. Serve with butter, syrup, etc.

Notes

This recipe was tested with Bob's Red Mill 1 to 1 Blend. Other gluten-free blends may work, but they have not been tested.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 358Total Fat: 14gSaturated Fat: 2gUnsaturated Fat: 12gCholesterol: 62mgSodium: 975mgCarbohydrates: 48gFiber: 2gSugar: 8gProtein: 11g

Nutritional values are approximate and aren't always accurate.

© Lynn Walls
Cuisine: American / Category: Gluten Free Sourdough

More Gluten Free Sourdough Recipes

Gluten Free Sourdough Starter

Gluten Free Sourdough Sandwich Bread

The post Gluten Free Sourdough Pancakes appeared first on Lynn's Kitchen Adventures.

    

Safely Unsubscribe • Archives • Preferences • Contact • Subscribe • Privacy