You may be wondering why someone who so thoroughly enjoys breads would be interested in a gluten-free muffin recipe. The simple answer is this, I have a friend who is also taking the FPU class and she can't eat gluten. I decided a couple of weeks ago to start attempting at least one GF recipe a week so that she'd have an option.
Anyway, back to the reason for this post, the recipe. I few months back I tried a recipe for Banana Oatmeal Muffins that I'd seen on Pinterest. It was ok but not as good as my usual banana muffins or my favorite blueberry banana bread so I didn't give it much thought after that attempt. But with needing a GF recipe for this week, I decided to revisit the recipe and make some changes.
- 5 cups old fashioned rolled oats (not quick cooking)
- 2 single serving cups blueberry Greek yogurt (you can use plain, or some other fruit if you'd like, I've also used strawberry)
- 1/4 cup light sour cream
- 4 eggs
- 1 1/2 cups sugar
- 4-6 bananas (6 small, 5 medium, or 4 large)
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup fresh blueberries (optional, I didn't have any yesterday but would have loved to add them), I've also used finely chopped strawberries
- Preheat oven to 350 degrees. Spray muffin tin (liberally) with non-stick cooking spray (I do not suggest using paper liners as these muffins really stick to whatever you put them in).
- Place oats in a blender or food processor (I use my awesome 14-cup Cuisinart Food Processor that the hubby bought for $50), and blend until oats are smooth.
- In a mixing bowl, cream the sugar, eggs, bananas, and yogurt. Add vanilla, oats, salt, baking powder, and baking soda. Stir in blueberries.
- Spoon into tins and bake for 20-25 minutes, or until toothpick comes out clean. Makes 24.