We are big fans of wheaty goodness in our house, but, as Love Story reminds us, love means not always having to eat the wheat (or wait, maybe it was something about sorry… which I always thought was deeply silly. Call me wacky, but I think love means sometimes saying you are sorry even when you aren’t.).
Today I made my sweetie a non-wheaty treatie…oh dear, I am becoming punchy and must go make more tea immediately.
Enjoy your day and all the love in your life, whatever form it may come in.
Banana oat muffins
- 1 cup oat bran
- ½ cup oat flour
- ½ cup rice flour
- 3 teaspoons baking powder
- 1 egg
- ¼ cup canola oil or other vegetable oil
- ¼ cup honey
- 1½ cups milk
- 1 or 2 ripe bananas
- ½ to ¾ cup raisins, depending on your taste
- ½ to ¾ cup sweet dried cranberries, depending on your taste
- Preheat oven to 425°F. Oil or butter the muffin tins.
- Whisk the oat bran, oat flour, rice flour and backing powder together in a large bowl.
- In a separate bowl, mix the oil, honey, egg and milk.
- In a separate bowl, squish the banana(s) into paste with your hands, then mix in the raisins and cranberries.
- Stir half the liquid into the dry ingredients until just blended. Add half the fruit and stir. Then add the remaining liquid and fruit, stirring until just blended.
- Fill each muffin cup about 2/3 full. Bake at 425° for 15-25 minutes, until the muffins are brown and a toothpick in the center comes out mostly clean. Remove from oven and allow to cool.
Makes 12 – 15 muffins. If you wish, you can cook 6 at a time and keep the batter in the fridge (keeps up to 2 days). Stir cold batter well before baking.
The big time differential depends on your oven. I do 16 -20 minutes on convection, and it generally takes 25 minutes for my oven on non-convection. Don’t be afraid to let them get brown on top.
They are *delicious*.
My sweetie made me some wheaty treatys too!
I always thought the “Love means never having to say you’re sorry” thing was absolute BS. I like your version a lot better. I’ve found that most people who never say I’m sorry have a personality disorder.
Thanks for the recipe – I can’t have anything with gluten in it, so no -wheat is perfect.
Zack: If you have celiac, you shouldn’t have oats either, unless you’ve been cleared for that. I was hopeful when I saw the recipe title, until I got to that part. Nothing in the oats, per se, but contamination is a big enough risk.
Thanks, Elaine! I don’t want anyone getting sick on my watch.
Hi Elaine,
Thanks for the heads-up : ). I don’t have the normal celiac – I have an induced gluten intolerance because I have genetic vitamin B1 deficiency/genetic beriberi, in which the stomach gradually loses the ability to absorb vitamin B1. Conjecture at this time is that it’s a genetic code glitch. I was diagnosed in 2002 and started on intramuscular B1 shots, so aside from the brain and nerve damage two decades without enough B1 caused, that part is under control.
For some reason, most people who recover from genetic beriberi go on to develop varying degrees of gluten intolerance. I can get away with a little bit of gluten now and then, so occasional moderate doses of oats are okay even if they are slightly contaminated.
I think Bob’s Red Mill brand processes some oats in a dedicated gluten-free facility but I’m not positive on that. One variety of their oats is stated as being gluten-free: http://www.bobsredmill.com .
Everybody should be able to enjoy Kelley’s banana oat muffins : ).
Zack, you are right, Bob’s Red Mill does make gluten-free oats, but my wife (the one with celiac) has been told to wait till her numbers (don’t remember what exactly) get down to normal before trying them. So yes, some day she’ll be able to enjoy Kelley’s banana oat muffins!
I see – cool : ).