I've been getting a lot of requests for easy breakfast recipes, so I'm going to share one of our favorites. This is one of my earliest gluten-free recipes, and it is still a family favorite. Also, it doesn't have any eggs, dairy, and most common allergens, so it is great for those who have multiple allergies.
Oat makes a flour that has a great texture, is mildly sweet, and holds together well. And you cannot beat the fact that this is a fairly easy recipe to put together. You can make it the night before, and it will still be yummy in the morning. Freeze leftovers and warm in the microwave as needed. You really cannot do better than this recipe!
Gluten-free Oat Muffins
2-1/4 cups oat flour (gluten-free)
1 tablespoon tapioca flour
2 teaspoons baking powder
1 cup apple or white grape juice
3 tablespoons vegetable oil
2 tablespoons honey or agave nectar
2 small mashed bananas
Preheat oven to 350 degrees. Mix oat flour, tapioca starch and baking powder together with a wire whisk. Add the juice, oil, agave or honey and the mashed bananas. Stir until the flour is wet, but do not over mix. Divide evenly into a greased mini (or regular) muffin pan. Bake at 350 degrees for 7 to 10 minutes. Using a fork, turn each of the muffins on their sides to cool. Makes 12 regular or 24 mini muffins.