Gluten Free Banana Oat Muffins
This post was originally published on July 31, 2014. The recipe and photo's have been updated.
My kitchen floor is a powdery disaster. My feet pick up a mix of flour and carrot shavings that fell off the counter last night as I was making dinner (a serious pet peeve of my husbands....) and the goo-crust from homemade dough is about caked onto the countertops so thick (that stuff should seriously be considered for a super glue replacement) that I dread scrubbing it off with my homemade-non-toxic-vinegar-all-purpose-spray.
But when your child wakes up at 5 in the morning, you lay back in bed hoping to drift off into slumber at approximately 5:40 and can not for the life of you get cranberries and oranges off the brain, you get up out of bed, brew a pot of coffee (decaf, but it makes me feel better) and get to baking scones. Naturally, like all mom's would do when faced with the opportunity for more sleep. (......)
The scones aren't quite ready to share on the blog yet, BUT these muffins are. Yet another reason for flour-y floors. I wont tell you how many baggies of baked goods I have lying around because of my need to get food out of my head and into the oven. For my first attempt at developing a baked treat from scratch, I'm pretty impressed. I know it's no french pastry but it's simple and got the approval of many a friend who I may have forced to try while I waited anxiously for their approval.
Yields: 12 muffins
- 2 cups gluten free oat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 2 very ripe bananas
- 1/4 cup honey
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ cup melted coconut oil or plain yogurt
Preheat oven to 350 F.
Mix dry ingredients (first 4 ingredients) together in the bowl of a stand mixer, fitted with the paddle attachment. Give the dry ingredients a little whisk to incorporate everything.
Mash bananas, adding to the bowl along with honey, eggs, vanilla and coconut oil. Mix everything on low speed.
Scrape down the sides of the bowl if needed and mix again so everything is smooth.
You can add in whatever you like at this point or just leave them plain! My family gobbles them up as is but you could certainly add chocolate chips, raisins, chopped pecans or walnuts, etc.!
Line a muffin tin with parchment baking cups (see note below) and use a cookie scoop to fill each cup about 3/4 of the way full. Sprinkle a couple oats on top if you like and bake for 20 minutes.
- I love using Paper Chef parchment baking cups. They are inexpensive at your grocery store and don't stick to your muffin!
- If using oats and not oat flour, you'll need to grind the oats very fine in a food processor. Put the same amount of oats in the food processor without any other ingredients and turn on until it resembles a flour. You can then add the remaining ingredients and finish making the batter in the food processor. Just know that the texture will not be as light and fluffy as they would be using purchased oat flour, which is super finely ground.
PS: Your kitchen to smell p-h-e-n-o-m-e-n-a-l. (Your taste buds will be happy too.)