Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350°f and place a small pyrex dish of water on the bottom rack. prep the muffin cups: butter muffin cups and line the bottom with parchment paper circles and place on a cookie sheet. mix first 6 dry ingredients in bowl 1. mix next 7 wet ingredients in bowl 2. stir chopped bananas into bowl 1. combine wet ingredients into the dry ingredients and stir thoroughly taking care to not over mix and not to mash the bananas. immediately spoon evenly into the prepared muffin cups. spoon topping mix on top of each muffin. bake at 350°f for 33 – 37 minutes. cool in pans a few minutes before turning out onto cooling rack and serving warm.

Target recipe: 1/2 cup sugar (i use splenda substitute) so left out of ingredients above so as not to distort nutritional calculations. combine flours, oats, baking powder, baking soda and salt; set aside. beat egg. add oil, sugar, milk and mashed banana and stir well. add dry ingredients to liquids and stir until just blended. spoon batter into prepared muffin tins and bake for 18-20 minutes. remove and cool on racks.