Okay, so at least mostly gluten free. There is that argument of whether or not there is a very small amount of gluten in oat flour or if the oats are sometimes contaminated with wheat gluten at the "flour making plant." Anyway, most people who are gluten sensitive don't have problems with oat flour.
This is a slightly modified version of a muffin recipe from the cookbook I blogged about on Friday. I don't usually do it because my husband doesn't like the walnuts, but a quarter cup of walnut pieces mixed in the with dry ingredients works great, too.
The picture below is of the even more healthy recipe that I came up with -- and people still really like it. I'll share the that recipe another time.
Banana Oat Muffins
2 1/4 cups oat flour
1 T arrowroot powder
2 t. baking powder (look for ones that don't contain foods you are sensitive to!)
1 cup apple or grape juice
2 T vegetable oil (canola or grapeseed works great)
2 T honey
1 Ripe banana
Preheat oven to 400. Combine dry ingredients in a medium mixing bowl. Mash the banana with a fork and add to the flour along with the remaining ingredients (I like to mix my wet ingredients together before adding them to the dry. Mix with a spoon just until all the flour is moist, and spoon evenly into 20 cups of a small-sized, oiled or sprayed muffin pan (leave the last four empty). Bake for about 10 minutes. Check them at 8 min, though -- you do not want these to overcook. Use a fork to flip the muffins on their sides to cool.
I have yet to find a person who does not like these muffins, so feel free to share them with your gluten-capable friends.
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