Banana Oatmeal Muffins

Gluten free breakfast in a muffin cup! Slightly adapted from original found on Half Baked blog at http://half-bakedbaker.blogspot.com/2009/01/guilt-and-gulten-free-oatmeal-banana.html

• Ready In: 40 mins
• Serves: 12-18
• Yields: 12-18 muffins

Ingredients

• 1 1⁄4 cups rolled oats (use Bob Red Mills or other gluten free oats)
• 1⁄2 cup plain low-fat yogurt
• 1⁄2 cup milk, low fat
• 3⁄4 cup brown sugar
• 1⁄3 cup  oil, sunflower or 1⁄3 cup  vegetable oil
• 2  large bananas, ripe and mashed
• 1  large egg, slightly beaten
• 1 1⁄2 cups  oat flour (again Bob Red Mills or other gluten free brand)
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 2  teaspoons baking powder
• 1  teaspoon baking soda

Directions

1. Preheat oven to 400 degrees F.
2. In a bowl mix rolled oats, yogurt and milk. Let sit for 10 minutes.
3. Mix oat flour, salt, spices, baking powder and soda in bowl.
4. Add brown sugar, mashed bananas, egg and oil to rolled oats mixture. Mix well.
5. Fill greased or paper lined muffin cups 2/3 full. Bake for 20-22 minutes.
6. Makes 12-18 muffins depending on the size of your muffin pan.