These muffins are different, They use old fashion oats instead of flour, and bananas to bind instead of eggs. They are a little more dense then some other muffins, but extremely nutritious. I used freeze dried strawberries as fresh ones would make the recipe too mushy. They can be found in most health food stores our for purchase online.
PEANUT BUTTER AND STRAWBERRY MUFFINS
4 bananas, ripped and mashed
1/2 cup crunchy peanut butter
3 cups gluten free old fashion oats
1 1/4 cup dried strawberries
1 1/2 cup non dairy, unsweetened milk (I used almond)
1/4 cup agave nectar
Preheat the oven to 375 Fahrenheit.
In a blender, put the old fashion oats and 1 cup of the dried strawberries (leave the other 1/4 cup aside for some bigger "chunks" in the muffins) and pulse a few times to get a coarse "flour" consistency.
In a large mixing bowl place the oat flour mixture along with the rest of the ingredients, and blend with a mixer until the batter is smooth.
Pour the batter into muffin tins, filling them all the way up.
Cook for 22- 25 minutes until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and let it cool.
Store in a covered container.