Banana Muffins

These are Gluten Free,

Dairy Free,

Egg Free

but they are SO DELICIOUS!

I was inspired by a gluten free strawberry muffin 

that I found on pinterest,

but I needed to make it dairy free and egg free,

and I just LOVE banana bread,

especially my mama's great banana bread,

so I thought this combination might be a winner.

And the household seems to agree!

Gluten Free Banana Muffins

Preheat oven to 400 degrees.

In Food Processor:

2  1/2 c. Old Fashioned Oats (not quick oats)

(if you want it GF, you need to be sure your oats are gluten free)

Blend the oats until they become a powdery consistency.

Add:

1 very ripe banana

1/2 tsp salt

3/4 c. sugar or splenda

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp ground cloves

1/2 tsp nutmeg

1/2 tsp cinnamon

Turn on processor, and slowly add

3/4 c. Almond milk

If you don't want dairy free, you can do 1 c. greek yogurt

Make sure mixture is fully combined,

grease a muffin tin

and divide batter...

Sadly, it only makes 11 muffins! Lol.

Set aside.

In a small bowl combine topping

1/8 c. brown sugar

1/8 c. white sugar

1 tsp cinnamon

1 Tbsp corn starch

Cut in with a fork

a little less than 1/4 c. cold margarine

(I used a vegetable spread cuz I wanted it dairy free)

Put a heaping 1/2 tsp of topping on each muffin.

The topping sort of "sauteed" the muffin in the pan,

as it melted down around it,

giving the cinnamon and sweet crunch to the whole muffin.

Place in the oven on about the middle rack

and bake for 15 minutes.

Check that a knife comes out cleanly.

The house will smell like cinnamon and banana bread,

and all that goodness!

Enjoy!

(Store in an airtight container.

Also, because they are gluten free

they do not last very long,

so you have a great excuse to eat up!)