Banana Oat Flax Muffins

This is one of those recipes that is a staple in my kitchen. If there was one thing I learned quickly when I first went gluten-free, it was to not give up on baking from scratch. Even if this meant I had to buy a bunch of new flours to work with and many other tricks to learn along the way. And, after almost 6 years of eating this way I still value a home baked gluten-free goodie more than any mix on the market. If you make it right, it cannot be beat. And you may just surprise yourself at being an amazing baker along the way. 

And when you find a recipe that you and your family love, it becomes the stand-in. The classic fall-back-on. It will be the one you make when you need a last minute treat for that trip, party or packed picnic or lunch sack. This recipe is that for me. It involves ingredients that I always have in my kitchen and full of protein, nutrition and whole grains of course. Yes, I may sometimes show-off my baking skills with cupcakes, cakes or whatever other crazy idea comes in my head....but at the end of the day I am just like you...trying to make healthy gluten-free baked alternatives for my family. 

Some thoughts or advice I have for those starting on the gluten-free baking journey...

1. Don't give up if you have a baking flop! Even after 1, 2, or more than 3 times. Try, try again!

2. Be brave. Don't be afraid to buy, try and eat new ingredients. You may just be surprised with what you find.

3. Start simple...start with a recipe you know you and your family will like...and keep those favorite recipes close by for further use.

4. Bake lots and then freeze and store the extras for last minute breakfasts and in the meantime saving time and money as well!

Banana Oat Flax Muffin Recipe
(gluten, dairy, egg, soy, nut and sugar-free)

1 1/4 cup of freshly ground buckwheat flour ( 1 cup of groats ground)
1 cup of freshly ground gluten-free oat flour ( 1 cup of oats ground)
1/2 cup of gluten-free rolled oats
1/3 cup of flax meal (ground flax seeds)
1 1/2 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
1 ts. of ground cinnamon
dash-1/2 ts. of ground nutmeg, cloves and ginger
1 heaping cup of mashed ripened bananas (about 3 large ripe bananas)
1/4 cup of apple butter (or homemade apple sauce)
1/2 cup of baking oil (soft coconut or light olive oil)
1/3 cup of non-dairy milk (So Delicious coconut milk is my favorite)
juice from 1 lemon (about 2 TB's of juice)
1/3- 1/2 cup of local honey, maple syrup or agave nectar
optional additions: handful of raisins, craisins, blueberries, chocolate chips, or any other favorites.

First, grind your buckwheat groats and gluten-free rolled oats separately in a food processor or high powered blender. Make just over 1 cup of flours of each and then pour into a large mixing bowl. Then add in the rest of the dry ingredients and whisk well together. Then add the wet ingredients and mix well and let the batter sit for 5 minutes to soak up the moisture. Then use a 1/3 cup measuring cup and pour the batter into muffin tins or a greased muffin pan. This recipe will make 9 large muffins, or 12 medium to small muffins.

I kept this recipe simple today and just topped the unbaked muffins with a sprinkle of gluten-free rolled oats for baking. Then bake in a 350 degree oven for 20-22 minutes, until golden brown and no gooey middles.

This muffin is perfectly moist, fluffy, chewy and hearty as well. It is a perfect healthy whole grain gluten-free treat made without gums, starches, or any extras. It is very basic and simple and it will surprise you on how great it is every time it pops from the oven. I have made this recipe over a dozen times and I am always impressed with it's simplicity and great results. I thought it was about time I shared one of my kitchen's favorites with yours! ENJOY!

Hope you are well and getting into the swing of the new fall season.

Much love and light to you today!