I've been trying my hand at Gluten Free recipes. Because I "have" to? No. In all reality, wheat is not needed in a diet for any nutritional value. I myself have always loved "carbs" and something that could fill me up but I found there are plenty of alternatives to complete that same task.
For this recipe, the main "substance" of the recipe instead of flour is oats. Oats contain avenin, which is a protein similar to gluten. However, research has shown that most people with celiac disease can safely eat avenin which can suggest that anyone with sensitivities could avoid reactions as well. My "reviewers", aka my kids came back with "Mmmm.... delicious" and "Wow, this is actually good."
Makes about 12 muffins.
2 Bananas, medium ripe
2 Eggs, large
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1/4 cup Brown sugar
1/2 cup Fresh Blueberries
1 cup Greek yogurt, plain
2 cups (160 g) rolled oats (old fashioned or quick)
Preheat oven to 400F (204C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners.
Since I don't have a food processor, I added all the ingredients except for the blueberries to my Nutribullet in small quantities (1/2c Oatmeal, 1 banana and an egg). Process on high until the oats are broken down and batter is smooth and creamy. Stir in blueberries by hand.
Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.
Bake for 18-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.