Blueberry Banana Muffins

These muffins have the great tastes of blueberry and bananas and are a great way to start the day. If you don't eat wheat, these are perfect because they don't use wheat flour.

The banana is what makes these so nice and moist. They also keep great so are good made the night before and reheated or eaten at room temperature.

Preheat your oven to 400 degrees Fahrenheit/205 Celsius.
Grease 12 muffin cups or use liners.

Ingredients:

1-3/4 cup oat flour
1/4 cup flax meal (ground flax seed)
1/4 cup corn starch or arrowroot
1/3 cup sugar
2-1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/2 cup milk
1/4 cup cooking oil
1 cup mashed banana (2 large or 3 medium)
3/4 cup fresh or frozen blueberries

In a bowl, stir together the oat flour, flax, corn starch, baking powder, baking soda, and sugar.
Set aside.
In another bowl, mash the bananas. Add the milk, egg, and oil and mix well.
Add the banana mixture to the dry ingredients and  stir until everything is mixed well and no dry spots are visible.
Fold in the blueberries.
Divide the batter evenly amongst the 12 muffin cups.
Bake in the preheated oven for 18-20 minutes until you can lightly touch the muffin tops and they spring back.
Take out of the oven and let sit in pan for 15 minutes.
Loosen around the edges with a knife and let sit for another 15 minutes.
Carefully remove from muffin cups.

Makes 12.

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You can buy oat flour or just grind dry oatmeal in a blender or food processor. If you have a spice grinder, that is perfect.

I like using olive oil because it makes for a lighter muffin.    

Chocolate Oatmeal Muffins

There is nothing like something chocolatey and warm to start your day. They also keep well. So, make them the night before to speed things up in the morning.

Preheat your oven to 400 degrees Fahrenheit/205 Celsius
Grease the bottoms of 12 regular size muffin cups.

Ingredients:

1-1/2 cups flour
1 cup oatmeal
2/3 cup sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1 cup milk
1/4 cup olive oil OR melted organic, virgin coconut oil
1 egg
1 teaspoon vanilla extract

In a large bowl, combine the flour, oatmeal, sugar, cocoa powder, and baking powder.
Set aside.
In another bowl, beat the milk, oil, egg, and vanilla extract.
Stir the milk mixture into the flour mixture.
Just stir til everything is wet, but do not overmix.
Divide batter evenly among the 12 muffin cups.

Bake for 18-20 minutes until they test done when poked with a toothpick.
Remove from pan and let cool for about 5 minutes.
Turn out of pan(s).

Enjoy!

The olive oil will make them rise a little more than other oils you may use.
Overmixing will cause the batter to peak while baking and the peaks may crack.
They still taste good though.

Cheesy Bacon Breakfast Muffins

These are a really great way to start the day. Not only do they taste great, they are packed with protein and fiber. The cheese also gives you calcium.

This makes 12 muffins.
You will need a 12 regular size muffin cup pan. Grease the cups.
Preheat your oven to 400 degrees Fahrenheit/205 Celsius.

Ingredients:

2 cups oat flour
1/4 cup flax meal
3 teaspoons baking powder
1/4 teaspoon salt-optional
1 egg
3/4 cup milk
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
3 strips bacon
extra oil, as needed

In a skillet, fry the bacon until as done as you like. Remove and drain on paper towels.
When cool, crumble.
Pour the bacon grease into a measuring cup. You want 1/4 cup so it you don't have that, add a little oil or extra bacon grease to get the right amount.
Set aside.
In a mixing bowl: mix the flour, flax meal, baking powder, and salt.
Pour in the bacon grease and stir to distribute it evenly. It will clump some, but as long as it has been mixed throughout the flour that's fine.
Stir in the cheeses and the bacon.
Beat the milk and egg together in another bowl and stir into the flour mixture. 
Divide the batter evenly between all the muffin cups.
Bake for 15-20 minutes until the tops are golden and the tops spring back when lightly touched.
Loosen in pan, but let them sit for a few minutes.
Turn out and serve.

Great warm or room temperature.

Due to the lack of gluten in these muffins, they do not rise quite as high as regular muffins made with wheat flour.

To make your own oat flour: grind oats in a food processor or spice grinder. I use my spice grinder. I can't do as much at a time, but I can get a finer grind than I can in the food processor.
You can also buy oat flour in the grocery store or online.

Cocoa Banana Muffins

A good muffin with the heartiness of oatmeal and the yumminess of chocolate and bananas.

Preheat your oven to 400 degrees Fahrenheit.
Grease 12 muffin cups.


Ingredients:

1-1/4 cups flour
1 cup oatmeal
1/2 cup brown sugar
1/2 cup cocoa powder
1 Tablespoon baking powder
1/4 teaspoon baking soda
1 cup mashed banana(2 or 3)
1/2 cup milk
1/3 cup butter
1 egg
1 teaspoon vanilla extract

In a medium bowl, mix the flour, oatmeal, sugar, cocoa powder, baking soda, and baking powder. Set aside.
In another bowl, mix the bananas, milk, butter, egg, and vanilla extract.
Add the flour mixture and stir until moistened.
Divide the batter evenly between the 12 muffin cups.
The cups will be pretty full.
Bake for 20-25 minutes until the muffins test done when checked with a toothpick.
Cool in pan for 5 minutes.
Turn out to finish cooling.

12 muffins.

Rhubarb Muffins

These muffins are very light and moist.

What a great way to start the day!

Preheat your oven to 375 degrees Fahrenheit.

Grease 18 regular size muffin cups.

Ingredients:

MUFFINS:

1-1/4 cups brown sugar

1/2 cup vegetable oil

1 egg

2 tsp vanilla extract

2-1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup butter milk or sour milk

1-1/2 cups finely chopped rhubarb

TOPPING:

1 Tablespoon melted butter

1/3 cup sugar

1 tsp cinnamon

Combine the flour, baking soda, baking powder, and salt. Set aside.

Mix the brown sugar, oil, egg, and vanilla extract.

Alternately add the buttermilk and the flour mixture.

Stir in rhubarb.

Divide among the muffin cups.

Mix the topping ingredients and sprinkle over the muffins.

Bake for 20-25 minutes.

Let cool for about 5 minutes before turning out of pans.