Oatmeal Banana Chocolate Chip Muffins

I love banana bread. Guilty, as charged. So to have slowly rotting bananas, is a blessing – if I have the required energy to make something using them. Yesterday, I made a batch of delicious oatmeal banana chocolate chip muffins. Today, I am making up another batch to use up the last of our “too sweet to eat” bananas.

Ever since my diagnosis of potato allergy (say whaaa?), I have stopped keeping on hand all of the usual gluten free flour products that I once did. Once upon a time ago, I made my own gluten free all purpose flour. Now, I mainly use tapioca flour and quick oats. I don’t use anything else, or at least not often.

oat-banana-cc-muffinsThis is my latest favorite recipe. I don’t get the opportunity to try out new enjoyable recipes very often, between food allergies and chronic illness. So when I tried this out on my life-group and seen they liked it, I knew it was a definite keeper. I have had to make several adjustments, to make this recipe my own.

The basic idea for this recipe is found on Williams-Sonoma and their recipe is designed with your kids’ helping hands in mind.

My Ingredient List

  1. Quick oats – up to 1.75 cups
  2. Tapioca flour – 1/2 cup (other flours will likely work, too)
  3. Baking soda – 1/2 teaspoon
  4. Baking powder – 2-3 teaspoons (if you choose to add in the extra oats at the end, you will definitely want to have the increased amount of baking powder)
  5. Cinnamon and salt – just a dash
  6. Sweeteners of your choice – Agave (1/4 cup) and Nevella (3 single packets) are what I chose to use.
  7. Eggs – 2
  8. Vegetable oil – 1/4 cup
  9. Ripe bananas (medium) – 3
  10. Vanilla extract – 1.5 teaspoons

Bakes at 350 for 10 minutes
Servings: 12-15 muffins
Freezes wonderfully!

Do you have the above ingredients all ready to be used up? If so, let’s get our baking on!

Preheat the oven to 350 degrees.

Dry Ingredients

You will need a large bowl. Pour 1/2 cup of flour into the bowl. Then, you will slowly want to add in the oats. I added in 1/2 cup of oats stirred, stirred, stirred some more. Then once I could see it was well stirred, I added in the second 1/2 cup of oats. We want these two ingredients to be very well stirred, because otherwise the muffins might not turn out. I don’t know about you, but it’s maddening whenever my baked goods don’t turn out.

Now is the perfect time to add in the little things that make our muffins taste yummy. Add in a dash of cinnamon, salt, and our three packets of sweetener.

Finally, the stuff that makes our muffins rise. Grab your 2-3 teaspoons of baking powder and 1/2 teaspoon of baking soda. Stir it again.

Liquid Ingredients

Now, for our liquid ingredients. To save ourselves the trouble of a big mess, we will be using a gallon zip-lock bag to do our mixing.

Remove the banana peels, and put the three bananas in your zip-lock bag. Lock it in without the extra air, and mash your bananas well.

Once you have yourself some mashed bananas, add in the following ingredients. Be sure to mix with each addition. As you close the bag to zip and shake, make sure you let out the air. This will make this part of the recipe go much smoother. Be careful as you add each ingredient, so the bag doesn’t accidentally tip over – creating a mess.

  • 2 Eggs
  • Agave (2-4 tablespoons)
  • Vanilla (1.5 teaspoons or more, depending on preferences)
  • Vegetable Oil (1/4 cup)

Merging the Two

Have you mixed up your zip-lock bag filled with your liquid ingredients? Once you have done so, you will want to carefully pour your liquid mixture into your large bowl. Take the time to make sure it is stirred together well. Now, you can add in your chocolate chips. Best part of the muffins is probably this ingredient right here.

After you have added in your chocolate chips, you may find that your batter is a little more liquid than preferred. This is where I added in some more oats (3/4 cup). Again, mix them in slowly and stir well.

Grab your muffin tin, and spray with cooking spray. The more you spray, the less it will stick to the pan. I don’t have cupcake liners, so this is a good thing for me. Fill your muffin tin up until just after the half way point (about 3/4’s is generally best). The number of muffins you get, depends on how full the muffin tin is. There is no right or wrong way, to go about it. It won’t spill over if you fill it to the top of your muffin tin.

Bake at 350 for about ten minutes. Warning: Make sure you keep an eye on your muffins. The cooking time may vary, depending on your oven.

Viola! You should have yourself some beautiful muffins, by this point. You can easily freeze your muffins to have ready-to-go breakfast or snack. Plus: It is easily allergy free for most people.


GF Cookie Dough Cupcakes

I tried out this recipe last night, and it’s pretty good! New one by Nicole Hunn. The only thing I did differently was half the recipe. Fairly easy to half a recipe (if you need help, comment below and I will help you out). I didn’t do exact measurements for this one and used Pilsbury GF chocolate chip cookie dough versus making my own using her recipe.

Give them a try today! Head over to Gluten Free on a Shoestring to pull up the recipe.



Pancake-Sausage Pops

wpid-wp-1399075909721.jpegI broke out my Baby Cakes appliance today. It stays hidden in a closet until I come to the realization of how little effort it could take to make something…Much like days like today. A few days ago, I found “Mock Sausage and Pancakes”. Sounds like a great idea. I haven’t gone the pancake mix route though. Not yet. This is probably only the third time I have made pancakes in the two years of being gluten free.

I began looking, thinking about it…Coming to the realization, that I could totally get away with making these without being at the stove frying something.
Less standing time.
I’m in.
I was sold on the idea.

So just made them a few minutes ago, they are good. Next experiment is to see if how they’ll freeze. They’d be great to have on hand, for a quick breakfast. Still trying to get my hands on other recipes for things I have been wanting (chocolate muffins; some sort of nut-free breakfast bar that’ll freeze well).

Now for the pancakes, I adapted a recipe to meet my needs. Any pancake recipe would do.
Pancakes: Gluten Free on a Shoestring
Sausage: No recipe used.


1/2 c. all purpose flour
1 teaspoon baking powder
1 tablespoon sugar
1/2 c. milk
1.5 tablespoon of Smart Balance butter

1 Serving of Sausage (used 2 ounces of Farmer John’s sausage)



1. Mix all dry ingredients

2. Melt butter and let it completely cool

1. Brown sausage in a skillet on the stove. Set it to a medium setting
2. Crumble the sausage (small pieces)
3. Drain the sausage

Final Stages of Prepping

1. Plug in the appliance
2. Add in melted butter and milk
3. Stir well, making sure there are no lumps
4. Add in sausage, stir to make it evenly distributed


1. Now that it has heated up, lightly grease each well
2. Pour your batter into each well, carefully. Preferably, letting it get about 3/4’s full
3. Let it cook for about 4-5 minutes
4. Using fork or other utensil, transfer it to a cooling rack
5. Repeat process for remaining batter

Serve with gluten free maple syrup.
Yields about 2 dozen.


Sorghum Fillet

wpid-wp-1399580456821.jpegSince I am the singled person, who is also gluten free. The only one to be gluten free in my home. I like to make single, one serving dishes. This recipe could be multiplied for more, if so desired. I have not tried reheating it; I make it fresh, every day. :)

Sorghum Fillet


A piece of fish (used Tilapia fillet)
Sorghum Flour (1.5 tablespoons per 4 or so ounces of fish)
Seasoning of choice (Pappy’s is my “go-to” seasoning)

**In picture on the left, I cooked 5 pieces using 3 tablespoons of Sorghum flour. Worked perfectly**

For this recipe, I am using 2 pieces of fish. I do not have a food scale, so I am estimating them to be about 3.5 ounces each. Most times, 1.5 tablespoons of flour is sufficient. You may need more, to better coat the fish. It just depends on the size of fish and how well you like it to be coated. It’s just a very basic recipe. I haven’t tried it with other flours. It could stand many adaptations, I am sure. I hope you enjoy! <3

  • Before getting started, turn your oven to 450 degrees.
  • Slightly spray your pan (or foil) with cooking spray, to keep it from sticking.
  • Measure your sorghum flour, and place it in a bowl.
  • Add seasoning of your choice to the bowl with the flour. Make sure you mix it well.
    (Side note: I tend to use Pappy’s, as it has a variety of seasonings and herbs in it. It’s my essential seasoning, hehe.)
  • Coat both sides of your fish with the seasoned flour.
  • Place your fish on the pan
  • Lightly spray the top of the fish with cooking spray
  • Put in the oven for 12 minutes
  • Half Time: Turn over your fish (Best advice: use a spatula. It makes turning it over less of a mess. The fish is very tender and can fall apart easily. Turn it over gently.)
  • Place it back in the oven for 12 more minutes.
  • Take out of the oven, and allow it to cool before eating it.

Serve with ketchup or dipping of choice.
(psstt: If you have to watch your fructose, be careful how much ketchup you use. Let a limit, like I do ;) )


“Two Ingredient” Cookies (Oats and Banana)

The Burlap Bag has these “two ingredient” cookie recipes on their page. I was able to try one of the recipes today for breakfast. Let me just say this: “yum!” If you haven’t tried them yet, head over to their page to get the recipes. I am not one for eating oatmeal these days, but I will put it in a smoothie to drink on the go or something like that. It is a great way to add protein and fiber to a smoothie also. Anyway for this morning’s breakfast, I decided to try this recipe. It seemed quick and easy.

Stacey Style

  • 1/2 Cup of Gluten Free Quick Oats
  • 1/2 Banana (one that I left out all night. Hey, it worked.)
  • A Serving of Chocolate Chips (I used Guittard)
  • A little bit of Rice Dream original

It turned out fabulous.
It is a great little snack, or makes a great meal.
Fairly healthy (except for my chocolate chips).
According to My Fitness Pal, it was a little under 300 calories for my version.
Other nutrition facts: 7 grams of fiber and protein each.

One thing I want to try instead next time is mashing up the banana before adding it to my mixture (oats, etc). I needed a little bit of liquid, so I just used a little bit of milk.

For the official recipe Burlap Bag style, click here