Gluten Free Banana Oat Muffins

Our mornings are usually pretty busy. We wake up early and run around trying to get ourselves ready and get Ryan ready for preschool. I make a cup of coffee and only drink about half, then forget it on the ironing board or in the bathroom. I don't know about you, but I NEVER finish a cup of hot coffee. I do try hard to prepare and make things that will help our mornings run smoothly...some times I'm on top of it and sometimes not.

This week I was able to throw together some muffins that the whole family could grab and go! I switched up my go to banana bread recipe and made a quick breakfast I felt good about eating through out the week. Below is the recipe...Enjoy!

What You Need

:: muffins ::

-3 brown spotted bananas

-2 eggs

-1 1/2 cup gluten free flour (if you use regular flour, only use 1 cup)

-1 cup raw sugar

-3/4 tsp baking soda

-1/2 tsp baking powder

-1 tsp cinnamon

-pinch of nutmeg

-1/2 cup melted butter

-1 tsp vanilla

:: muffin topping ::

-1/4 cup brown sugar

-1 cup gluten free oats.

What You Do

-Pre-heat oven to 350 degrees

-Mix dry ingredients and set aside

-Mash up bananas

-Mix in eggs, butter and vanilla into the banana mash

-Slowly mix in dry ingredients

-Scoop into muffin pan

-Mix together the brown sugar and oats then top each muffin. Make sure to press the oats into muffin batter. I liked to really load the top so the muffins can be a tad more filling.

-Bake muffins for 10-15 minutes.

See, I told you they are beyond easy. These yummy muffins last up to a week, as long as they are kept sealed.