Banana Oat Muffins- Wheat, Soy, Milk and Egg free

Today we hosted a playgroup and I wanted to make some muffins that all the kids could eat- including Emma and another toddler who was allergic to egg and milk. So I got out the mini-muffin tin again and Claire helped me make these muffins. This recipe makes about 30 mini muffins. At the end of playgroup there were 3 left. I am not sure I would say they are the best, but the kids liked them and Emma could eat them as well.

Ingredients:

1/3 cup olive oil

1/2 cup brown sugar

1/4 cup sugar

1 1/3 cup oat flour

1/3 cup rice flour (or ommit the rice and make it 1 2/3 cups oats)
2 tsp Ener-G egg replacer (or 1 egg)
1/4 cup of water
2 tsp baking powder
2 bananas (ripe)
1/3 cups oatmeal (preferable not the quick cooking kind)


1. Beat the oil and sugar together.
2. Add the dry ingredients (except oats), mix using the blender
3. Add the water and the bananas, mix using the blender again
4. Add the oatmeal, stir.

Place about a tablespoon or so in each of the mini-muffin cups and bake at 350 until golden brown and a toothpick comes out clean (about 15 minutes.... sorry I forgot to keep track of the time!)