The first time I made these Oatmeal banana muffins, I was simply looking to bake a healthy sweet treat for a diabetic friend. 1 bite of sweet, moist, flavor filled goodies and I knew I had a winner. When they tasted even better the next day I knew I needed to write a recipe.
There is only one difference between this Oatmeal-Banana Muffin recipe and the banana bread recipe published inside my cookbook For this recipe I have substituted oat flour for most of the all-purpose flour in the original recipe. Because I was unsure if the oat flour would hold up to slicing I used 1/4 cup of all-purpose (AP) flour to be safe. Next time I think I’lI try some grated cassava instead. Cassava in all its gluey glory is my favorite flour substitute after all.