In the bottom of my fridge is a collection of flours, powders and nut meals. Last time I checked, I had spelt flour, wheat bran, almond meal and dried buttermilk powder. I also had a bag of oat flour, so when I saw this recipe, I knew I had to try it.

This was my second attempt at these muffins. The first time I tried them, they came out wet and heavy. This time around, I decreased the amount of milk, oil and bananas, as well as lowering the amount of leavening. I also added some lemon juice. which you could certainly leave out. The only yogurt I had in the fridge was vanilla, so that’s what I used. If you use plain yogurt, I’d add about a half of a teaspoon of vanilla extract. If you don’t have oat flour, you can blitz oatmeal in a food processor to make your own flour.

Besides being gluten free and full of fiber, these muffins are just plain good. They are a bit crumbly, but are tender and moist from the banana. Recipe after the jump.

Banana Oatmeal Muffins
Adapted from this recipe at Half-BakedBaker.com.

11/4 cup old-fashioned rolled oats
1/2 cup yogurt, plain or vanilla
1/3 cup milk, low fat
1/2 cup brown sugar
1/4 cup vegetable oil
2 medium ripe bananas, mashed
1 egg, large, lightly beaten
2 tsp lemon juice
1 1/2 cup oat flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda

Preheat oven to 400 degrees. Line a 12-cup muffin pan with liners or lightly spray with nonstick spray.

In a large bowl mix together rolled oats, yogurt and milk. Let soak for 10 minutes.

In another bowl, mix oat flour, salt, spices, baking powder and baking soda.

Add brown sugar, mashed banana, egg and oil to rolled oats mixture. Mix well.

Add dry ingredients to the rolled oats mixture. Mix well. Fill muffin cups 3/4 full. Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out dry. Let cool slightly before taking out of pan.