In my house cooking something that will satisfy the needs of everyone is always a challenge. My son has a severe milk protien allergy, I have celiac disease, and am allergic to soy and almonds as well. In my house, we know everything that is in our food, mostly because I have to cook everything from scratch in order to have something that we can all sit down and enjoy together. My project this weekend was to create banana muffins that we all could eat. I went searching for a good recipe for oatmeal banana muffins and came across one that was already gluten free, and with a few modifications I ended up with some really amazing muffins....for everyone.
Amazing oatmeal banana chocolate chip muffins
3 cups gluten free rolled oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup brown sugar
1/4 cup honey or molassas
1 egg (you can substitute 1/4 cup of non-fat yogurt or applesauce for the egg if you are allergic)
1/4 cup oil (olive/canola/sunflower, etc)
2 ripe bananas, mashed
1/2 tsp cinnamon
1/2 tsp cloves
1/2 cup gluten free/dairyfree/soy free chocolate chips (I use enjoy life brands, you can substitute other things like raisins or nuts if you like)
Pre-heat oven to 375 degrees. Place paper liners in muffin tin, or grease and lightly dust with gluten free flour.
Place the 3 cups of oats into the food processor and process until it becomes a coarse flour. There should still be some fairly chunky pieces of oats in here, this gives the muffins a nice texture. Mix in the salt and baking soda and powder and set aside. If you are going to substitute applesauce or yogurt for the egg, add 1/2 tsp of xanthan gum to help hold the muffins together.
Mash the bananas, mix in the egg or egg substitute, brown sugar, honey or molassas and the oil and mix together well. Add the cinnamon and cloves, and the dry ingredients and mix batter until well moistened througout. Add in the chocolate chips or substitutions and mix throuroughly. Spoon batter into muffn cups to within 1/4 of the top. Bake for 20-25 minutes depending on your oven. Muffins are done when a toothpick inserted comes out clean (apart from melted chocolate from chips).
These muffins keep well for 3-4 days wrapped and unrefrigerated. You could probably freeze them and keep them longer, if you try this, let me know how they keep!
Amazing oatmeal banana chocolate chip muffins
3 cups gluten free rolled oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup brown sugar
1/4 cup honey or molassas
1 egg (you can substitute 1/4 cup of non-fat yogurt or applesauce for the egg if you are allergic)
1/4 cup oil (olive/canola/sunflower, etc)
2 ripe bananas, mashed
1/2 tsp cinnamon
1/2 tsp cloves
1/2 cup gluten free/dairyfree/soy free chocolate chips (I use enjoy life brands, you can substitute other things like raisins or nuts if you like)
Pre-heat oven to 375 degrees. Place paper liners in muffin tin, or grease and lightly dust with gluten free flour.
Place the 3 cups of oats into the food processor and process until it becomes a coarse flour. There should still be some fairly chunky pieces of oats in here, this gives the muffins a nice texture. Mix in the salt and baking soda and powder and set aside. If you are going to substitute applesauce or yogurt for the egg, add 1/2 tsp of xanthan gum to help hold the muffins together.
Mash the bananas, mix in the egg or egg substitute, brown sugar, honey or molassas and the oil and mix together well. Add the cinnamon and cloves, and the dry ingredients and mix batter until well moistened througout. Add in the chocolate chips or substitutions and mix throuroughly. Spoon batter into muffn cups to within 1/4 of the top. Bake for 20-25 minutes depending on your oven. Muffins are done when a toothpick inserted comes out clean (apart from melted chocolate from chips).
These muffins keep well for 3-4 days wrapped and unrefrigerated. You could probably freeze them and keep them longer, if you try this, let me know how they keep!
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