These dense gluten free banana oat muffins are a tasty way to start your day.

• 1 1/2 Cup plus 2 tablespoons Gluten Free Quick 1-Minute Oats, uncooked, divided
• 1 Cup gluten free flour blend
• 1 Teaspoon gluten free baking powder
• 1 Teaspoon ground cinnamon
• 1/2 Teaspoon salt
• 1/2 Cup firmly packed brown sugar
• 1 Cup mashed ripe banana (about 2 large)
• 1/2 Cup non-fat milk
• 1/4 Cup vegetable Oil
• 1 large egg, lightly beaten
• 1/2 Cup chopped pecans, or nuts of your choice

Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups or lightly spray muffin cups with cooking spray.

In large bowl, combine 1 1/2 cups oats, flour blend, baking powder, cinnamon and salt; mix well. Add sugar; blend well.

In small bowl stir together banana, milk, oil and egg.

Add to oat mixture; stir until dry ingredients are moistened. Stir in nuts.

Divide batter among muffin cups, about 1/3 cup batter per cup. Sprinkle with remaining oats.

Bake 18 to 20 minutes or until golden brown.

Cool muffins in pan on wire rack 5 minutes. Serve warm.

Enjoy!

You can find my May Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

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