These turned out very tasty. They are wheat-free. They can be gluten-free if you use gluten-free oats, and dairy-free if you use oil and a milk substitute. Overall, they were crumbly and just sweet enough to be perfect with butter and jam. Eat them hot from the oven for the best taste.
Check your grocery store for alternate flours to find the garbanzo bean flour. Most stores now carry a full assortment of flours.
By the way, if you are used to store-bought muffins, these won't taste right. Store-bought muffins really should be labeled "cake" instead.
1 1/2 c. oatmeal
1/2 c. garbanzo bean flour
2 t. baking powder
1/2 t. salt
1/2 c. brown sugar
1/3 c. oil or melted butter
2/3 c. milk or milk substitute (I like coconut milk or almond milk)
Heat oven to 400°F. Line muffin pan with paper liners.
Put oatmeal in the blender. Pulse until most of it resembles flour. Add in bean flour, baking powder, salt, and sugar. Pulse until well mixed. Since it's dry, you may have to stop and gently shake the blender container to get things to mix again.
In a separate bowl, beat eggs, oil, and milk until foamy. Add in dry ingredient mix. Stir until combined.
Spoon into muffin cups. Bake for 15-20 minutes, until a toothpick comes out clean and the tops are lightly browned.
Serve hot with butter, honey, and jam.