MUFFINS and pancakes

One of the side-effects that I have noticed about making the transition to gluten-free meals is that Mr. A gets hungry very quickly.  There are so many fruits and veggies that he doesn't have much substance without the bread he is used to.  So, we have supplemented with gluten-free "blender" muffins.  We use the same batter for dense pancakes and waffles.

.Don't these look delicious?  I added chocolate chips and dried cranberries.  Mr. A loves these and will have one for breakfast with some yogurt.

The recipe:

In a blender combine:

2 cups quick oats

2 ripe bananas

2 eggs

1 cup plain or flavored yogurt (we use Greek yogurt)

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp salt

1 tsp. vanilla

Blend until smooth.  Sometimes this is 5 minutes.  Add in chocolate chips, cranberries, blueberries, or whatever else your family likes.  Line muffin tins with cupcake wrappers.  Fill 2/3 full.  

Bake at 350 degrees for 12 minutes or until completely solid.  

They are so tasty.  Enjoy!!