A quick and simple breakfast muffin that's perfect for any busy morning. This Thursday, however, I'll be serving them as a light breakfast before Thanksgiving appetizers and dinner (gotta save room for pie!) They're simple to make the night before and ready to eat by morning. I have to tweak the recipe for Miah who has to be grain free, but otherwise these muffins get devoured quick. It's fun how you can make memories last with food.

Even though we can't stop the seasons from changing...

Or keep the kids  little forever...We can make memories last longer with traditions and food. Those two things together make for some good holiday memories and all the days in between.

These muffins are made gluten free by using certified gluten free oats. If you're curious about why some oats are gluten free and some aren't it really just comes down to manufacturing. Oats themselves don't naturally contain any gluten, however most are grown along with wheat and then manufactured on equipment that also processes wheat. Be sure to use oats that are certified gluten free if that is an issue for you.

To make oat flour:

Take 2 cups gluten free rolled oats and pulse in a blender or food processor until they resemble a flour consistency. That's it! Measure out 1 & 1/2 cups. You can also sift it to be sure no larger pieces were missed.