Snow and cold weather always make me want to bake. With a solid layer of sleet on the ground and the snow piling high and drifting in the front yard, this morning seemed the perfect time to settle in and bake something tasty for breakfast.

These muffins are hearty and healthy. As the recipe is, it is egg-free. If you use non-dairy yogurt and milk you could easily make these tasty muffins vegan.

Gluten Free Banana Oatmeal Muffins
1 1/4 cup rolled oats
1/2 cup yogurt, plain low fat
1/2 cup milk
1/2 cup brown sugar
1/3 cup oil, sunflower or vegetable oil
2 bananas, mashed
1 tablespoon flax meal
3 tablespoons water
1 cup oat flour
1/4 cup oat bran
1/4 cup brown rice flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda

Combine oats, yogurt and milk in a bowl and allow to soak about 10 minutes.
In a small bowl combine flax meal and water and allow to sit 3 minutes.
Combine flours, salt, spices, baking powder and baking soda in a bowl. Whisk lightly to combine.
To the oat mixture, add brown sugar, mashed banana, and flax meal mixture. Mix well.
Add dry ingredients to the rolled oats mixture and mix well. Fill greased or lined muffin cups 2/3 full. Bake for 20 minutes (10 minutes for mini muffins) in a 400 degree oven.

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