If you think you have to sacrifice taste for quality by going gluten free, these muffins will change your mind!
Chef Cody shows you how to make these for National Gluten Free Day and we're sure that you're going to enjoy these all year long.
Gluten Free Muffins
2 Cups Gluten-Free Rolled Oats
3 Bananas
2 Large Eggs
3/4 Cup Dried Dates (chopped)
1 Tsp Baking Soda
1 Pinch Kosher or Sea Salt
1.5 oz Vegetable Oil or Nonstick Cooking Spray
Preheat Oven to 350 Degrees.
Grease a 24 count mini-muffin tin.
Combine oats, bananas, eggs, dates, baking soda, and salt in a blender, and blend until smooth.
Divide batter evenly among muffin cups.
Bake for 10 - 15 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Let muffins cool for 5 minutes before removing from the pan.
Let cool to room temperature.
Muffins can be stored in an air-tight container in the refrigerator for 3 - 4 days.