Banana oat muffins from honestfare.com

These have become a staple in our house because they're so adaptable and fool-proof.  I'm not the world's best baker (just ask Pete) but somehow these aren't floppable.

http://honestfare.com/yogurt-banana-oat-muffins/

1 and a quarter cup rolled oats
1 and a half cups oat flour (or other gluten-free flour mix)
1/2 cup yogurt
1/2 cup milk
1/2 cup sugar (I replace this with molasses)
1/3 cup oil
2 large, very ripe bananas
2 tsp baking powder
1 egg
1/2 tsp nutmeg (I never have it in the house and it doesnt seem to miss it)
1 tsp of cinnamon
1/4 nuts (ground almonds are lovely)

I've also added in varying amounts separately or together: ground coconut, grated carrots, sunflower seeds and cranberries.

Directions

1. Preheat oven to 180c°
2. Mix rolled oats, yogurt and milk together in a bowl. Let stand for 10 minutes.
3. It will require about 2 cups of rolled oats to make the 1 1/2 cups or oat flour you need. Just pulse the 2 cups rolled oats in the food processor until they turn to a powdery consistency (like dry grits).
4. Now, combine oat flour, salt, sugar, spices, baking powder and baking soda in a separate bowl.
5. Add mashed banana, egg and oil to the rolled oat mixture and mix well.
6. Now add dry oat flour mixture to rolled oat mixture and mix together well. Add in nuts and/or other bits and pieces
7. Fill greased or lined muffin cups 2/3 of the way. Bake for approximately 16-20 minutes.

YUM!