I have always been a huge muffin lover. When I was in Teacher’s College I used to buy a coffee and a muffin (almost as big as my face) at the campus café. It was total heaven on earth. There was another café near my practice teaching school (on the east side of Vancouver) and they sold muffin tops, and the best coffee. I’m not kidding, the best muffin tops in the world. Who doesn’t love a muffin top, as long as it’s on a muffin and not a waist!
These Banana Oat Muffins are pretty darn satisfying too (minus the ginormous serving size). In fact, Livvie loves these banana muffins and she even lets me put them in her lunchbox! So people, if Livvie loves these, you will too! Liv wants me to ice these babies, but that makes them banana cupcakes, doesn’t it? I told her I’d make banana cupcakes for her birthday.
Make sure you use certified gluten free oats for this recipe. I make my own oat flour (it literally takes seconds) using my Blendtec . But you could also use a coffee grinder. We’ve been going through a lot of oat flour lately. Seems to be my new favorite flour. We’ve used Creamhill Estates in the past, but Pete was noticing a reaction so we switched to Only Oats and he’s totally fine.
Did you know it’s March Muffin Madness at Gluten-Free Easily? Shirley’s giving away a Blendtec! You could grind your own oat flour too, so make sure you hop over and enter. I’ll be sharing another muffin recipe at Gluten-Free Easily on March 27th. I know you’ll like this one too. A little less sugar, and a few more oats (and some raspberries)!
Gluten-Free Banana Oat Muffins
1 ¼ cup oat flour
1/2 cup tapioca flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground organic cinnamon
¼ teaspoon sea salt
1 tablespoon psyllium seed husks
2 and 1/2 tbsp ground flax seed combined with 3 tbsp of warm water
1/3 cup melted coconut oil
1 teaspoon vanilla extract
3/4 cup coconut sugar
1 cup mashed bananas (approximately 1 and a half large bananas or two medium sized) mash with a tablespoon water
1. Preheat oven to 350 degrees. Line muffin pans with cupcake liners or wipe with oil to prevent sticking.
2. Combine flours, baking soda, baking powder, cinnamon, sea salt, and psyllium seed husks in a medium-sized bowl.
3. In a small bowl combine the ground flax with the 3 tablespoons of warm water.
4. In the bowl of your mixer combine melted coconut oil, ground flax mixture, vanilla, and sugar. Mix on medium speed until well combined.
5. Gradually add the flour mixture, alternating with the mashed banana, to the wet ingredients.
6. Bake regular-sized muffins for 20 minutes. Mini muffins for 10 minutes
Yield: 35 mini muffins