Thursday, July 31, 2014

Banana Oat Muffins // Gluten Free

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 cannot 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

Dry ingredients:
2 cups gluten free oat flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon

Wet ingredients:
3 very ripe bananas
½ cup sugar
2 eggs
2 teaspoons vanilla extract
¼ cup melted coconut oil

Preheat oven to 350 f

Mix dry ingredients together in a bowl and set aside. In a stand mixer on low speed, mash two bananas and sugar until completely smooth with very few banana chunks. Add eggs, one at a time and vanilla, followed by the coconut oil. You may need to increase the speed of the mixer for the oil to completely combine with the other ingredients. Slowly pour in the dry ingredients little by little, pushing down the sides when needed. Slice the other banana lengthwise then horizontally to create smaller pieces and gently fold them into the batter with a rubber spatula.

Line or lightly grease a muffin pan and using a 1/3 measuring cup, fill the tins with batter. Sprinkle a couple oats on top if you like. 



Don't forget to lick the bowl. It's the most important step. 





Bake those puppies for 20 minutes....and prepare for your kitchen to smell p-h-e-n-o-m-e-n-a-l. (Your taste buds will be happy too.)



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2 comments:

  1. These look absolutely delicious. Muffins are one of my favorite things!

    ReplyDelete