What is the world coming to? I, the queen of gluten, am now making gluten-free muffins for Gluten-free Girl. We (meaning G and I) are not big banana eaters, so I was left with a major supply of very ripe bananas for some stupid reason. Why did I buy so many? Can’t honestly say. But, I started looking for ways to use up said bananas when I came across Baked Banana Oatmeal Muffins. And, since I’ve been on a bit of a muffin kick just to show up those stupid scones, I decided this was the recipe to try.
I’m a firm believer in trolling the internet. I find the best stuff. This one jumped out at me, but when I went back to get the proper credit, I could not find the recipe again. I’m such a maroon. So, to whomever put this recipe online, I thank you and acknowledge that you are the g-f muffin queen or king.
3 cups rolled oats
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup mashed bananas (2 – 3 very ripe bananas depending on their size)
1 1/2 cups milk
2 tablespoons mini chocolate chips
Preheat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray. In a large bowl combine oats, baking powder, cinnamon and salt. In a separate bow, mix together mashed bananas, eggs and milk until well combined. Pour milk mixture over oat mixture and stir will to combine.
Evenly divide the oat mixture between all 12 muffing cups and then top each one with a sprinkle of mini chocolate chips. Bake for 20 to 25 minutes or until set and cooked through. They will store nicely in the refrigerator for up to a week.
* From the Recipe Box:
The original recipe called for 1/8 teaspoon ground nutmeg, but you all know by now how I feel about nutmeg. I do use mace now and again. It’s really growing on me.
As these were baking, the aroma was absolutely intoxicating. I could hardly wait to take them from the oven. They aren’t sweet by any stretch of the imagination, but both G and I enjoyed them.
and remember: A tiger doesn’t lose sleep over the opinion of the sheep. Big kiss, Lynn