Gluten Free Banana Oatmeal Muffins (dairy free too)

I have TONS of bananas! I thought the kids were eating them so I would grab a bunch whenever I would go to the store. I did not notice the bananas were not getting eaten because they always go so fast. I got on Pinterest and looked at a few recipes and found one but I modified it. I found the original recipe on gluten free homemaker "Banana Oatmeal Bread". She uses sorghum flour, xanthan gum, and milk. I do not like to use xanthan gum because I have read enough about it to make me want to avoid it if I can. If you wanted to, you could add 1 tsp xanthan gum. Husband and kids LOVED the first batch so I made the recipe twice!

Ingredients:

3/4 cup white rice flour 

1/4 cup potato starch

1 cup gluten free quick oats

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

1 tsp cinnamon

1/2 cup coconut oil

3/4 cup sugar (I think a little less sugar would taste good too)

2 eggs room temperature (coconut oil can clump together when mixed with cold eggs)

1 tsp vanilla

3 mashed bananas

Instructions:

Preheat Oven to 350 degrees

1. Combine sugar, oil, eggs, and vanilla and beat together until well mixed. If not using room temperature eggs, I add the coconut oil as the sugar, eggs, and vanilla are mixing so it does not clump)

2. Add the bananas and mix well

3. Combine the dry ingredients and add to the mixer

4. Spoon equally into 12 muffins tins

5. Bake at 350 for about 25 minutes or until golden brown. Insert with a prick to make sure it’s done.