Banana Oatmeal Muffins, Gluten-Free

Note that I no longer bake with oats since I found out that I react to them (as do many gluten-free people).  If you want to read more about why many gluten-intolerant people react to oats themselves (even gluten-free oats) check out my post: Oats and Gluten-Intolerance: It’s Complicated.

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Banana Oatmeal Muffins, Gluten-Free

Yield: 18 muffins

Ingredients

• • 1 1/2 cups (220 g) Jeanne’s Gluten-Free All Purpose Flour mix

  • 1 3/4 cups (175 g) gluten-free rolled oats

  • 1 tsp salt

  • 1/2 tsp baking powder

  • 1 tsp baking soda

  • 3/4 tsp cinnamon

  • 1/4 tsp nutmeg

  • 3/4 cup (1 1/2 sticks; 6 oz; 170 g) unsalted butter, softened

  • 1 cup (210 g) dark brown sugar, packed

  • 1/2 cup (100 g) granulated sugar

  • 1 extra -large egg

  • 1/4 cups (60 ml) water, room temperature

  • 2 cups (475 ml) mashed bananas (about 2-3)

Baking Directions

• 1. Preheat oven to 350 degrees. Line 18 muffin cups with cupbake liners.

  2. In a medium bowl, mix together flour, oats, salt, baking powder, baking soda, cinnamon, and nutmeg.

  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until fluffy, about 4 minutes. Add brown sugar and granulated sugar, beat 2 minutes. Add eggs, beat 1 minute. Add water, beat until just combined. Add mashed bananas, beat until just combined. Add flour mixture and beat until just combined.

  4. Spoon batter into your prepared muffin tins. There should be enough for 18 muffins, filled about 2/3 full.

  5. Bake at 350 degrees for 30-35 minutes, or until tester comes out clean. Remove from oven and transfer muffins to a wire rack to cool.

  6. Enjoy!

Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.

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