Oatmeal Banana Nut Muffins

It's fall, and time to start the baking!  My girls love muffins... which are ultimately cupcakes without the frosting.  I try to use ingredients to make them much healthier than what you can find at the store.  As you know, baking it tricky business, as it is more science than is cooking!  I've had hits, and many misses with my trial and error "healthy" baking.  Here is a delicious, gluten free*, dairy free, of COURSE partially hydrogenated oil free, and corn syrup free... AND genetically modified free!  Here's an oatmeal breakfast, minus the bowl!  These muffins are great as a breakfast, snack, a treat, excellent with a cup of tea!  What a great way to alternate your grains using oatmeal for baking. What is AWESOME here- no fancy, tricky, gluten free flours, or hard to find ingredients! So easy.  Oatmeal has many benefits, including lowering your cholesterol, adding lots of fiber, and little known fact, that oats nourish your nervous system. Who can't use that?

Oatmeal Banana Nut Muffins

1 1/2 C oatmeal flour*



Okay, so I couldn't wait! Soooo good warm!



1 1/4 C oats

1/2 C organic brown sugar*

1 C coconut, rice, almond, or soy milk

1 Tbl apple cider vinegar

1 organic egg

1/3 cold pressed organic oil

2 ripe medium bananas

1/2 cup chopped walnuts

2 tsp baking powder

1 tsp baking soda

1 tsp fine sea salt

1 tsp pumkin pie spice (or cinnamon only)


Preheat the oven to 400 degrees.

Add the Tbl vinegar to 1 cup milk, mix and allow to sit for a few minutes.  This creates a faux buttermilk.  Put oats and milk mixture into a bowl, and allow to soak for 10 minutes.  Mix the oat flour, baking powder, baking soda, spices, and salt in another bowl.  In a third bowl, beat the egg, add the bananas and mash, add the brown sugar, blend well.  Add the oatmeal and milk mixture and blend.  Next, add the dry ingredients and fold in, do not over mix.  I allow the batter to rest a little while- 5 minutes or so.

Fill muffin tins nearly full.  Either oil the muffin tin, or use cupcake liners.  Should make approx. 12 muffins.  Bake for approx. 20 minutes, or until toothpick comes out clean.

* I make my own oat flour, by simply blending oatmeal in my blender.

* To be certain this recipe is gluten free, use an oatmeal that says it is gluten free.  Oats are naturally gluten free, however, most brands are processed in a facility that also processes wheat- so those brands may have traces of gluten.

* I used organic brown sugar a.) organic is void the chemicals from regular processing, b.) brown sugar retains more of the nutrients, as is has some of the molasses in tact.

These are awesome plain, but extra good with some Smart Balance spread slathered on them when they are warm!  Healthy oatmeal, minus the bowl y'all!

Yours in health,

Natalie