In an effort to make breakfast this weekend only with food I already had in my kitchen, I stumbled on a recipe for gluten free banana oatmeal muffins. A few modifications later and we were munching on some seriously tasty muffins. They seem to be pretty flexible in terms of what you put in them, so try them out and let me know how they come.
Makes 12 regular size muffins and 12 mini-muffins
Bake at 400 F for ~20 minutes (our oven is a little wonky, but I ended up taking the mini muffins out after 14 minutes and the regular size ones out after 16 minutes)
INGREDIENTS
~3+ cups gluten free rolled oats (split and run through food processor)
1/2 cup sour cream (but you could use low fat, or the original recipe calls for plain low fat yogurt)
1/2 cup milk (I used low fat, but any kind would be fine)
1/2 cup brown sugar, loosely packed
1/4 cup canola oil (or sunflower or vegetable oil)
2 large, ripe bananas (mashed)
1 egg, large, lightly beaten
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1 cup chocolate chips or blueberries (optional)
something to grease your muffin tins with
INSTRUCTIONS
Put 3+ cups of gluten free rolled oats through a food processor until they reach the consistency of a course flour (or bran flakes).
In a bowl mix together 1 and 1/4 cups of the rolled oat flour that you made, sour cream and milk. Let soak for 10 minutes while you prepare the other ingredients.
Mix 1 and 1/2 cups of the rolled oats oat flour, salt, spices, baking powder and baking soda in a separate bowl.
Add brown sugar, mashed banana, egg and oil to wet oat mixture. Mix well.
Then fold in the dry ingredients. Add 1 cup chocolate chips.
Fill greased muffin cups 2/3 full. I sprinkled a little cinnamon on top of the muffins too.
Bake for approximately 20 minutes.
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