gluten free mornings
I am still a huge fan of using your Chalk Lots to write down a recipe. Extremely helpful while cooking and/or baking. Once you use your Chalk Lots for this purpose, life will instantly be better! No more fumbling with your phone or the computer OR hunting for those darn readers!
We made gluten free banana oat muffins today and they were yummy. (Thank you Jennifer for the recipe!)
2.5 cups old fashioned oats
1 cup plain low fat greek yogurt (we used almond milk yogurt)
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 TBSP ground flax seed
1 tsp vanilla
2 ripe bananas
Preheat oven to 400˚. Spray tin with nonstick cooking spray or line 12 muffin tins with liners. Place the oats in the food processor and pulse for about 10 seconds. Add remaining ingredients into the food processor. Divid batter among cupcake liners, bake for 18-20 minutes or until toothpick comes out clean. You can add walnuts or chocolate chips to your liking!