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Gluten-Free Banana N' Oat muffin

This oat flour is my new obsession.  I have been cooking/baking gluten-free for about a year now.  I have come up with some really great recipes, and some total flops that ended up in the compost heap.  I am very impressed with the lightness and gluteny type rise this oat flour gives me.  IT LOOKS AND TASTES LIKE GLUTEN FLOUR, you even get the little air bubbles in the bread during the baking process.  Yes I know oats are a debatable gluten-free flour, but you can get certified gluten-free oats and grind the flour yourself in a blender. 

*2 cups oat four
*1/2 cup brown rice flour
*1 teaspoon baking soda
*1 teaspoon baking powder
*1/2 teaspoon nutmeg
*1/2 teaspoon cinnamon

Sift all your dry ingredients together and set this aside

*2 eggs room temperature
*1/4 cup oil (I used coconut oil)
*1/4 cup honey
*3 ripe bananas
*2 teaspoons vanilla extract

Blend all the wet ingredients together on high until it looks creamy.
Then add the dry ingredients while mixing on low. 

*1/2 cup raisins (optional)

This recipe makes about 18 muffins.  Bake on *350 for about 17 minutes or until the muffins are slightly brown.  Have fun with this recipe, add some nuts or dried fruit. 

The carb count for these individual muffins comes to 20g each.....with a total carb count at 360g.  Not too bad for my type 1 diabetic daughter!

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