I am always on the lookout for good gluten-free baking recipes since so many of my friends have had to become gluten-free over the years. I found this one on pinterest and decided to add a little of my own twist on it this morning. I am eating a warm muffin now, and let me tell you – It’s amazing.
5 cups old-fashioned oats
2 cups Cabot vanilla bean greek yogurt (or greek yogurt of your choice)
1 1/4 cup wildflower honey (or honey of your choice)
3 tsp baking powder
1 tsp baking soda
4 ripe bananas
Yields approx 36 muffins
First pour your 5 cups old-fashioned oats in the food processor and blend until smooth. This will take the place of flour in a traditional muffin.
After that is blended move it over to a mixing bowl or your kithenaid mixer.
Next add the rest of the ingredients to the food processor and blend until smooth. Add to the oats and mix thoroughly.
Pour about 1/3 cup mix to each WELL-GREASED muffin tin and bake at 375 for about 15 minutes.