I saw a recipe in Health Magazine for Banana Oat muffins, and decided to alter it to make it gluten free. These are yummy and easy to make, and a pretty good breakfast on the go too.
We had them this morning warm with cappuccino...yum!
(I am also thinking these would be great with applesauce and chopped apple substituted for the banana...)
2 mashed ripe bananas
2 tablespoons grapeseed or canola oil
1/2 cup fat free milk
3/4 teaspoon vanilla extract
2/3 cup brown rice flour
1/2 cup quinoa flakes
1/3 cup sugar
1 3/4 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
dash nutmeg (optional)
1/2 cup chopped pecans/walnuts (optional)
Preheat oven to 375. Combine bananas with wet ingredients, mix well. Mix dry ingredients in another bowl. Combine mixtures until combined, don't stir too much! Grease or put muffin liners in pan, spoon batter evenly into 12 cups. Bake about 16 minutes, or until knife inserted in center comes out clean.