My friend, Jennifer shared this recipe with me and it is definitely one I will keep in our recipe stack.
I have to admit a couple of things that I believe can make most baked goods taste great.  (Especially gluten free baking.)
  A great vanilla.  I seriously can't bake without this one.
I also recently discovered these fun muffin cups.  Where were they when my kids were small?  I would have had them in every pattern and design.  SO fun!

Gluten Free Breakfast Muffins
2.5 cups oats
1 cup plain low fat greek yogurt
2 eggs
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 TBSP ground flax seed
1 tsp vanilla
2 ripe bananas
Preheat oven to 400˚.  Spray tin with cooking spray or line 12 paper muffin liners in tin.  Place oats in food processor and pulse for about 10 seconds.  Add remain ingredients to the food processor.  Divide batter among liners and bake for 18-20 minutes or until toothpick comes out clean.

We found that these were best eaten on the day of baking.  However, warmed on day two with a nice slather of butter was pretty great, too! :)

I uploaded a new YouTube Video with a couple of knitting tips and a must have lotion for my dry, eczema hands.  Plus the most lovely book of photographs of people knitting.  (More on that later.)

Happy Friday!