Happy Autumn! Happy October!🎃🍂🍁👻
October is the best month in the year, and if anyone disagrees with me than you might as well just leave this website right now 🙂 . I could go on a 20 minute tangent about how much I love this season and this month, but I think I’ll stick with writing about food….
My mom is very interested in being the most natural version of herself. She relishes yoga, uses all-natural products, and recently ‘forced’ our entire family to participate in a “7 Days of Meditation” program. With food, she stays away from overly processed food, and after reading about the negative effects of sugar on your liver, has tried (and often failed) to stick to low-sugar foods. (She also insists that my title for this recipe should be “Gluten-Free HEALHTFUL Oatmeal Breakfast Muffins.)
Anyway, I decided that I wanted to make the most natural, gluten-free muffin that I could. After coming across this recipe and seeing how delicious it looked, I knew that I had found the one. These muffins were SOSOSOSOSOOOO moist and flavorful. The honey was extremely subtle and my mom tasted no excessive sweetness. She was also glad to see that this recipe contained no processed ingredients, sugar, nor “bland and dry” gluten-free flours. I would recommend this recipe to anyone, whether you are trying to eat more naturally or not. I have enjoyed them as a small breakfast muffin for the past few mornings before school, and it has been the perfect way to start off my day! ENJOY!!
2 ½ + 2 tbsp cups old-fashioned oats
3 large overripe bananas
2 large eggs lightly beaten
1/3 cup honey
3/4 cup milk
2 tsp real vanilla
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
Preheat oven to 350 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step, however the toasting adds flavor!)
Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp
Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
Mash bananas with a fork, there should be no lumps.
Add eggs, honey, milk and vanilla. Mix to combine.
Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
Scoop into muffin tin lined with muffin wrappers (would reccomend scooping to almost the top).
Sprinkle muffin tops with the 2 Tbsp of reserved oats, press lightly to make sure they stick.
Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.
Refrigerate for keeping, but reheat in a microwave for 15 seconds on full power. These muffins taste much better warm than cold.