Mom’s Banana Oatmeal Muffins

This is a great recipe for those new to GF baking. I converted my mom’s recipe I’ve been baking for ages into GF. Feel free to sub in walnuts or chocolate chips to change things up! These keep for about 3 days and can easily be frozen.

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Wet:
3 soft bananas mashed
½ cup sugar
1 egg
⅓ cup unsweetened applesauce

Dry:
½ cup oatmeal (Certified GF or Regular depending on your condition)
½ cup quinoa flour (rice or millet flours will work as well)
½ cup sorghum flour
¼ cup tapioca starch
½ tsp xanthan gum (this sticks everything together)
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup butterscotch chips (or more if you’ve got a sweet tooth)

Instructions:
Place dry ingredients in large bowl and combine. In a smaller bowl, mash bananas with wet ingredients then add to dry. Mix thoroughly and divvy up into a lined 12 cup muffin pan.

Cook at 375° for 15-20mins
(tops should be golden brown)

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