In my ongoing quest to eliminate wheat from our diets, I've updated another of my old standby recipes, which is actually better now than it was before! I've used weights for the dry ingredients, since that's the most accurate and easiest way to make substitutions, but included conventional cups if you don't have a scale.
(If you don't have a scale, you should get one! Measuring ingredients by weight is so much easier and faster. And it's the only way to measure out your oils for soap making... stay tuned for instructions on that!)
230g (1.5 cups) oat flour (to make your own, pulse rolled oats in your blender or food processor until you have a fine powder.)
100g (1 cup) rolled oats
100g (1/2 cup) white sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 eggs (you can substitute eggs with chia seeds - 1Tbsp chia + 3 Tbsp water = 1 egg)
1/4 cup oil (I usually use grapeseed, but sometimes sesame oil)
1/4 cup milk (soy, almond or cow's milk all work the same)
1/4 cup molasses (blackstrap for extra iron, or "fancy" for a milder taste)
1 tsp vanilla
1 1/2 cup mashed banana (about 3-4 large)
Pre-heat oven to 400F. Line muffin tin with paper muffin liners or grease them well.
Sift together dry ingredients - everything from oat flour to cinnamon.
In a separate bowl, whisk together wet ingredients. Pour into dry ingredients and stir to combine (don't over mix).
Fill muffin cups about 3/4 full. Pop them in the oven for about 20 minutes, until they are done (stick a toothpick in them, or touch the tops to see if they feel right.)
Remove them from the oven and allow to cool. Enjoy!
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