Gluten-Free Oatmeal Muffins

My kids love muffins. Probably more than they love me. I mean, muffins are awesome. They’re fluffy and sweet, and if you’re in the mood, they freeze really well so you can make a huge batch and have muffins for literal months.

I used to make huge batches of mini muffins when Smalls was little. Pumpkin, apple, lemon, cranberry, even jam surprise. I’d make a huge batch and then freeze them for easy breakfasts and snacks. And then life got busy.

Gluten-Free Oatmeal Muffins

Until this past weekend, I honestly cannot remember the last time that I made muffins. I mean…I really, truly cannot remember. I know I’ve made cookies…but muffins?

It’s probably been years. And yet, the boys wanted muffins. Since I don’t generally keep muffin-making items on hand, I had a bit of a panicked moment. I went to the pantry and took a quick look.

I had coconut sugar, oats, flax meal, and some almond flour. I could totally do this. As long as I could find wet ingredients. And that’s where things got a little creative. I grabbed what I had, said a prayer…and it worked!

In fact, the muffins turned out awesome (I got one measly picture before the kids devoured them), and were promptly shoveled into faces. I’ll definitely be making these again.

Gluten-Free Oatmeal Muffins

Preheat oven to 350 degrees and line 6 muffin tins (I use silicone muffin liners). Put the banana, oil, egg, and coconut sugar into your blender and blend until smooth. In a separate mixing bowl, gently stir together the dry ingredients (oats, flax meal, gluten-free flour, and baking soda) until well combined. 

Pour the wet ingredients into the bowl and gently stir until just combined. Do not over mix. Scoop into the muffin liners and bake for 15-20 min.

Allow your muffins to cool on a wire rack for just a bit and enjoy.

If you like a little something special in your muffins, add a 1/4 cup of dried fruit, nuts or dark chocolate chips.

Does your family love muffins?

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