By San Diego Dining Dish
I've had a number of requests for some gluten-free recipes. I've never baked gluten-free, and I'm still trying to determine how to create gluten-free baked goods that rise nicely. These muffins are muffins only in the loosest of terms. They are in little cups, are breakfast-y, but contain no flour. They are created using eggs and gluten-free rolled oats. They are excellent little healthy snacks, perfect for after school or coffee breaks. They are very simple to make, and bake up in 20 minutes. Perfect to mix up first thing in the morning, then allow to bake up while you shower!
Some more interesting posts:
Starbucks Hot Cocoa Chocolate Chip Muffins Copycat
How to make the recipe Chocolate Chips Brownie Muffins
Ingredients:
- 1 1/2 cup GF oatmeal (Bob's Red Mill is a great one)
- 2 very ripe bananas
- 1 tbsp baking powder
- 1 tsp natural honey
- 1/2 cup milk (soy, almond, or cow)
- 1/3 cup chocolate chips
- 2 tbsp unsweetened, dutch process cocoa
- 1 egg
- 1 tsp cinnamon (optional, but recommended)
Yields 8 muffins.
Directions:
Preheat the oven to 375 degrees.
In a medium bowl, mash up the bananas using a potato masher or large fork. Once they are nice and smooshy, stir in the rest of the ingredients except for the chocolate chips, and stir until well mixed.
Line a muffin pan with paper cupcake wrappers.
Stir in the chocolate chips, and spoon into the cupcake wrappers, filling to the top.
Bake for 20 minutes. Remove from oven and allow to cool for 5-10 minutes. Store in an airtight container for up to 3 days if not eaten immediately!
