From my Christmas Kitchen: Banana Nut Muffins for WOTV 4 Women (v/gf)

Ingredients available at
D&W Fresh Market
Baking is one of my favorite things to do on Christmas morning. Our home is calm and quiet. I’m not rushed. Everyone is happily playing with their new gifts while the fire crackles. Christmas music plays and I am at peace in the kitchen to create. The muffins I made today are one of my all-time favorites, banana nut. They’re great any time of year, and using fresh banana instead of butter makes it a lower fat version without sacrificing flavor.
Margaux’s Banana Nut Muffins
Makes 2 1/2 dozen

1 C Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
1/3 C Brown sugar, firmly packed
1/3 C Canola oil
1 t Vanilla extract
2 Bananas, mashed
1 C Soy milk
3 T Flax meal
9 T Water, purified
1 1/2 C Bob’s Red Mill Gluten Free All Purpose Baking Flour
2 t Baking powder
1/8 t salt
1 t Cinnamon, ground
1/4 t Allspice, ground
1/2 C Walnuts, chopped *optional
1/2 C Ghirardelli Semi-Sweet Premium Baking Chips *optional

Preheat oven to 375 degrees. Oil and dust with flour, a mini-muffin baking pan. Place oats, brown sugar, canola oil, vanilla extract, bananas and soy milk in a large mixing bowl and stir to combine then set aside. In a small bowl, whisk flax meal and water together then add to the batter in the large bowl. In a medium bowl, combine flour, baking powder, salt, cinnamon and allspice and whisk until combined then slowly add the dry ingredients to the batter. When batter is well mixed add the walnuts and chocolate chips and stir to combine. Fill each muffin cup 3/4 of the way full with batter. Bake for 20 minutes or until golden brown.

Ingredients available at D&W Fresh Market.

A gift from my kitchen to yours,
Merry Christmas!