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.    

Apple Crisp

This apple crisp is a little different than most. It is made with all oats instead of oats and flour.
If you would like flour, you can blend half the oats in a blender until you get oat flour.

You will need a 1-1/2 to 2 quart casserole dish.
Preheat your oven to 375 degrees Fahrenheit/190 Celsius.


Ingredients:

4 apples
2/3 cup brown sugar
1 cup oatmeal
5 Tablespoons butter
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg

 In a medium size bowl, mix the brown sugar, nutmeg, cinnamon, and oats. Add the butter and cut in until crumbly.
Set aside.

Core, peel, and slice the apples and place them in your dish.

Sprinkle the brown sugar topping over the apples. Put in the preheated oven for 30-45 minutes or until the apples are tender when pierced with a knife.
Remove to a wire rack to cool.
Serve warm or room temperature.

You will get 4 nice servings. Six, if they are smaller.

 If the apples are really juicy, you may get some juices pooling at the bottom. Just spoon some over the top of your crisp. Amazing!


This is great if you are wheat free or even have problems with gluten. If you have celiac disease, you may need to find certified gluten free oats. Most people that are gluten sensitive can tolerate oats, but there may be some cross-contamination with wheat or barley during processing.