Ingredients:
- 1 cup rice or quinoa flour
- 1 cup oat bran or oat flour
- 2 & 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup mashed ripe banana
- 1/4 cup milk or water (may need a couple tablespoonfuls more)
- 2 tbsp coconut or avacado oil (plus more for greasing pan)
Directions:
Preheat the oven to 400 degrees F. Mix dry ingredients. Mash banana and add eggs, milk/water, and oil. Add the dry ingredients a little at a time until all combined. Add additional water/milk as needed if it is too dry. Use additional oil to grease muffin pan (no need to use muffin cups, the oil will prevent the muffin from sticking to the pain and you will save paper!) Fill each muffin cup almost up to the top. Bake for 10-12 minutes.
Notes: Try adding frozen blueberries or chocolate chips to the batter. I usually double the recipe and freeze most of what I make. They keep well in a reusable silicone bag such as this. I will put them into my kids lunches, frozen and they will be defrosted by lunch time. I also will frequently use them for a side along with frozen soup for a quick meal.
Source: my mother invented this recipe while searching for gluten free options for easy snacks to have on hand
