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 seeds
  
• 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" (3mm) 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 nuts and/or raisins to aot flour bowl and mix well
   
5. Add mashed banana, egg, oil & rhubarb to the rolled oat mixture and mix well.
6. Add dry oat flour mixture to rolled oat mixture, barely mixing. Might be lumpy.
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