Oatmeal Banana Muffins

A friend was over for a visit yesterday and I thought a fresh batch of muffins would be a treat. This particular friend doesn't eat wheat so I adapted an old oatmeal muffin recipe to exclude it. Even though I've tagged this as gluten free, oats are not necessarily GF, so you'll have to do your own homework on that.

1 cup of quick-cooking oats

1 cup of boiling water

1 1/2 cups of oats, ground fine in blender

1/4 cup brown sugar

1/4 cup white sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 mashed banana

coconut oil or other shortening (1/2 cup or so)

1 1/2 tsp vanilla

1 egg, beaten

1/2 cup water

Preheat oven to 350 degrees. Prepare 12 muffin cups.

Start by grinding the 1 1/2 cup portion of oats in the blender until fairly fine. I might have ended up with half of it being powder and half still in pieces.

Soak the 1 cup portion of oats and let stand for five minutes.

Combine all dry ingredients.

Mash banana and fill to 3/4 cup with melted coconut oil. Combine soaked oats and banana/oil mixture. Add the egg.

Pour the wet ingredients into the dry, adding water last. Stir until just mixed. Fill muffin pan.

Bake for at least 30 minutes. When I tested these muffins with a toothpick, it still looked a bit wet, but they tasted cooked through when we ate them warm and cold. 

Notes:
I made a second batch today, using old fashioned oats, applesauce, cinnamon, and no coconut oil. Nope! Note to self: stick with the recipe as written!