No Flour Banana Muffins

I have been flirting with gluten free for a few months now, and while I have decided that it's not for me (I'm certainly not celiac, but I had other issues that I thought might be influenced by diet) I do think it's probably a good idea to try and limit flour from my diet. While I was on the bandwagon I tried many recipes and some turned out pretty good.  I'm constantly looking for less "carby" breakfasts that I can prepare ahead of time and have available quickly in the morning. And sometimes... you just don't feel like eggs again. This Pin hits the mark and I think they're pretty tasty.

Here is the original Pin:

Oatmeal Banana Breakfast Muffins

Their Muffins                                                   My Muffins

I followed this recipe closely, using regular sugar as I believe that artificial sweeteners are the devil. Basically you mix the bananas with the eggs, then add the yogurt, oatmeal, sugar and baking soda. From my dabbling with gluten free, I learned that oats are naturally gluten free but are often prepared and packaged with gluten products, so if you are celieac (you probably alreay know this) or are very sensitive, you have to purchase oats that specify that they're packaged in a gluten free facility.

Ok, so I'm not exactly the neatest baker.  Maybe I'll get better?

I like this recipe.  The muffins were tasty and I think they're ripe for variations.  Certainly seasonings like vanilla or cinnamon would be welcome.  I'm not sure if adding fresh or frozen fruit would change the chemistry enough to ruin the texture.  As is, the texture is a little on the chewy side, not light and fluffy like an ordinary flour muffin, so don't expect it to be airy. You definitely need paper muffin liners and you'd be wise to let them cool for awhile otherwise they can get pretty sticky.  They were delicious with peanut butter and Nugget definitely approved.

Cost: They're great for using up ripe bananas, so score! The only thing I bought especially for this recipe was the yoghurt. My husband bought fat free instead of low fat, but that didn't seem to be any trouble.  They would also be fine with the nice thick 10% we buy for the little one.

Time: They're muffins, nothing fancy.

Difficulty: My only difficulty was pouring them into the tin without making a mess. Maybe you have steadier hands?

Aesthetic Appeal: They're not light and fluffy with a round crunchy shell like you'd find at a coffee shop, but they certainly don't look bad.

Life Enhancement: If you're celiac or just trying to cut down on refined carbs, this recipe is great.  It should fulfill any craving you might have for breakfast baked goods.