Perhaps I should start calling these the law firm muffins? While I love the fictional law firms of Cooper-Banks-Mackenzie and Crane, Poole and Schmidt (shout out to you if you got the Father of the Bride 2 and Boston Legal references, respectively), these are my Gluten-Free-Blueberry-Banana-Oat Muffins, LLP. Yes, their title is a mouthful, but so is their flavor and heavenly texture. As the saying goes—if the shoes fits?
I digress.
While I am not 100% gluten-free, recently, I have parked it over to my weekend food consumption list. When I did my MRT testing earlier this summer, wheat came back as a yellow food for me. Meaning it could cause a reaction, so I took it out of my diet for 30 days, and I did notice a difference when I added it back in—sadly, noticed a difference I should say. Your girl still loves her some banana bread though, and I was not about to park banana bread on my weekend only food list. So I went back to my food science/nutrition knowledge from college, determined to give one of my favorite baked goods a makeover. As Galinda says to Elphie in Wicked, “We’re gonna make you pop-u-lar!” For this exercise, me being Galinda and the banana bread being Elphie. If you don’t know what song I’m referring you, please bless your day with this gem.
I’ve been testing out these muffins and recipe on both the gluten-free and gluten-full people in my life. Happily I can report that both populations have asked for second and in some cases a third.
The prosecution rests, your Honor. These muffins are in fact delicious. Recipe is below and can be amended to suit your dietary needs. Want to use coconut oil and sugar instead? Please do! Cut the milk, butter, and egg and make them vegan? Why not! Want to go full freight and use AP flour and white sugar, honey, you have my blessing!
Ingredients:
-2 cups of oat flour (remember you can make your own in a blender!)
-2 1/2 tsp of baking powder
-1/4 tsp. ground cinnamon
-1 tsp salt (I use Diamond Kosher)
-3/4 cup of oats
-3 over-ripe bananas, mashed to your liking
-3/4 cup of brown sugar (or get coco-nutty and make it with coconut sugar)
-1 stick of room temp. butter
-1 large egg
-1/4 cup of milk with 1 tbs. of oil (oat flour and oats are thirsty girls—the oil helps keep everything hydrated)
-1 cup of blueberries, dusted in a flour
Method:
1. Preheat oven to 350 degrees. Grease a muffin pan or put in muffin liners
2. In a medium bowl, whisk together oat flour, oats, baking powder, salt, and cinnamon.
3. In a separate bowl, cream together sugar, and butter. Add in milk, the egg, and then bananas last. Stir dry ingredients into wet ingredients then add in blueberries (Tip** dust your blueberries in a few teaspoons of oat flour before adding them in. This keeps them from sinking to the bottom.
4. Divide batter evenly between prepared cups, a full Tovolo scoop or about 1/3 cup to each. Bake until tops spring back when lightly touched, about 20-25 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.