Today, I found the BEST recipe for muffins that is flourless, gluten-free and surprisingly, very tasty!

Ingredients: 1/2 cup gluten-free quick oats (loosely packed), 3/4 tsp baking powder, 1/4 tsp salt, 2/8 tsp baking soda, 1 medium (1/2 cup) mashed over-ripe banana, 1 can white beans (rinsed, drained and dried thoroughly) (I used chickpeas), 1/4 cup peanut butter (or almond butter), 1/4 cup pure maple syrup or honey, 2 tsp pure vanilla extract, optional (which I added): shredded coconut, a pinch of cinnamon, crushed walnuts

Instructions: preheat oven to 350 degrees. Blend all ingredients in a food processor and fill 6-8 cups in a muffin tin. Bake for 20 minutes and let cool for 20 minutes.