Gluten Free Banana Oat Muffins

Preheat the oven to 400F. Prepare a standard 12-cup muffin tin with cooking spray or line with cupcake papers. Combine the milk and oats in a medium bowl. In another bowl, mash the banana with a fork, leaving some chunks. Whisk the agave, eggs, and vanilla into the mashed banana. Stir the banana into the oats and set aside to soak. In a large bowl, whisk together the flour blend, baking powder, cinnamon, xanthan gum, salt, and nutmeg. Whisk the butter or oil into the wet ingredients, then add the wet ingredients to the dry ingredients and stir just until blended. Use a spring-release ice cream scoop to divide the batter evenly among the prepared muffin cups. Bake for 12 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool for 5 minutes in the tin. Remove them from the tin and transfer to a wire rack lined with a paper towel to cool completely. Store in an airtight container, or wrap individually with plastic wrap and freeze. Make It Dairy-Free: Use your favorite nondairy milk instead of cow's milk and canola oil instead of butter. Quick Tip: If you don't have a banana on hand, try 3/4 cup of another thick fruit puree, such as applesauce.