Two kinds of oat flour muffins

Last night I had a committee meeting here, and the snacks had to be wheat free and dairy free.  (Oats were okay.)  So I ran some rolled oats through the food processor and made a batch of mini-muffins from the Common Room's Banana Oatmeal Bread recipe.

I had enough oat flour left to make these Carrot Spice Cupcakes from Canadian Living.  They're not meant to be wheat-free, but the oat flour does work in them--I just added a bit more than the cupful of all-purpose originally called for.  I also left out the nuts, and blended the last little bit of oat flour with some oil and cinnamon sugar to make a streusel sprinkle for the tops.

It worked!

Wheat-free banana bread/muffins (thanks DHM)

The Deputy Headmistress posted this recipe yesterday for wheat-free banana bread that uses oat flour (what you get when you run rolled oats through the blender or food processor). I tried it out this morning with a couple of changes: I used half a cup of brown sugar, oil instead of margarine, beaten egg whites instead of whole eggs (only because I had them in the fridge), and baked it in mini-muffin pans instead of having to bake one big loaf for an hour. You could bake regular-sized muffins too. I got about 20 half-sized ones out of that amount of batter, so you would probably get ten good-sized regular ones, or twelve if you're careful.

They rose very well and have a nice nutmeggy flavour. Thank you DHM!