Rhubarb Banana Oat Flour Muffins

These muffins are made only with oat flour (no wheat flour), so the are extremely healthy and tasty and are gluten-free. They are also a lot lighter than you might think they might be!

How to make oat flour (wikihow). You can use steel-cut oats instead of rolled oats in making oat flour.  I use steel cut oats with my flour mill & get great results.

 

Ingredients

• ¼ cup flax
• 1¼ cup rolled oats
• ½ cup plain yogurt
•  ½ cup milk or soy milk
• 1½ cup oat flour
• ½ cup brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1½ tsp cinnamon
• ⅓ cup coconut butter, melted, not hot
• 2 very ripe bananas, mashed
• 1 lightly beaten egg
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 cup rhubarb, cut in 1/8" slices (quite fine)
• 1 cup walnuts, crushed
• ¼ cup dried cranberries

Directions

1. Preheat oven to 400°
2. Mix flax, rolled oats, yogurt and milk in a bowl. Let stand 15 minutes
3. Combine oat flour, salt, sugar, spices, baking powder and baking soda in separate bowl
4. Add mashed banana, egg, oil & rhubarb to the rolled oat mixture and mix well.
5. Add dry oat flour mixture to rolled oat mixture and mix together well. 
6. Add in nuts and/or raisins if desired and mix well
7. Spoon into greased or lined muffin cups 2/3 of the way.
8. Bake for approximately 16-20 minutes

Variations

• Replace rhubard with fresh pineapple, apple, pear, etc. Still finely cut
• Use pepitas or sunflower seeds instead of walnuts (or half-half with walnuts)
• Use raisins or chopped dates instead of cranberries 
• You can use flavoured yogurt instead of plain. I usually do this and like strawberry or blueberry