I learned a variation of this recipe from a teacher of mine while attending Holistic Nutrition school. It avoids using the common allergens of wheat, dairy, eggs and sugar.
What you need
1 c rolled oats
1 1/2 c filtered water
2 bananas, ripened or 2 apples (cored, peel left on)
1/4 c olive oil
1/4 c coconut nectar
1/4 c coconut sugar
1 Tbsp cinnamon
2 c oat bran
1/4 c chopped walnuts
1 tsp baking soda
1/2 C raisins (sulfite free)
pinch Celtic sea salt
What you do
- Soak the oats in water overnight or for at least 4 hours
- In the morning, preheat oven to 350 degrees and grease a muffin tin with coconut oil
- Blend oats and their soaking water in blender or food processor with all other wet ingredients (including bananas or apples) until a smooth batter is formed
- Mix the remaining dry ingredients in a large mixing bowl. Pour the liquid mixture into the dry ingredients and stir, using a minimum amount of strokes to avoid making the mixture tough
- Fill the greased muffin tin with the batter and bake at 350 degrees for about 25 minutes or until done
