I love banana nut ice cream and banana pancakes, and wanted to create a recipe for gluten free banana muffins that was a little healthier than the usual muffin recipe. I decided to use gluten free oat flour, as oats are nutritious. One third of a cup usually contains 7 grams of protein and 4 grams of dietary fiber. If you are gluten intolerant you’ll need to purchase a gluten free oat flour, as others will contain high amounts of gluten cross-contamination. If you are oat intolerant, Montana Gluten Free carries PrOatina, which some gluten intolerant individuals who are also sensitive to gluten free oats, may tolerate well. Meanwhile, these muffins turned out yummy; not too sweet, either. Enjoy!