Banana Oatmeal Muffins (my children devour!)

Wheat, Dairy, Corn and Soy Free Muffins

This is a modified version to avoid dairy (milk and yogurt), soy (vegetable oil) and corn (baking powder). See original recipe source at bottom.

General

Makes Approx: 20 standard-size muffins

Bake: in 400ºF oven for 20 minutes

Ingredients

• 1 1/4 cup rolled oats
• 1/2 cup pure apple sauce (diary-free yogurt may also be used)
• 1/2 cup dairy-free milk (I typically use coconut or almond)
• 1 1/2 cup oat flour (I use food processor to create oat flour from rolled oats, and keep on hand)
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tbsp and 1/2 tsp baking soda
• 1/2 cup brown sugar
• 3 bananas, ripe, mashed (frozen, then defrosted work well)
• 1 egg, large, lightly beaten
• 1/3 cup olive or safflower oil
• 2 tbsp apple cider vinegar

Directions

1. In mixing bowl, mix rolled oats, applesauce and milk
2. Soak for 10 minutes
3. In a separate bowl, combine oat flour, salt, spices, baking soda and set aside
4. Add brown sugar, mashed banana, egg, oil and vinegar to rolled oats mixture
5. Mix well
6. Add dry ingredients to the rolled oats mixture and mix well
7. Optionally add dried fruits (I commonly use one or more of raisins, cherries, blueberries)
8. Fill greased or paper lined muffin cups (I use my ¼ cup as the scoop)
9. Bake for approximately 20 minutes.

Original source:

http://half-bakedbaker.blogspot.com/2009/01/guilt-and-gulten-free-oatmeal-banana.html