No Sugar Added Gluten Free Muffins

I actually eat these muffins quite often for breakfast.  They make a delicious, healthy treat, using ripe bananas and raisins for sweetening. Keep in mind that these muffins are quite dense and do not rise, unlike muffins you are probably used to. 

Ingredients: 

Note: for completely gluten-free muffins, make sure to use only gluten-free oats. 
1 cup oat flour
1 cup rolled oats
1/2 tsp. salt
1/2 tsp. cinnamon
1/4  cup canola oil
1/2 tsp. vanilla extract
2 very ripe bananas
1 cup raisins
1/4 cup hulled sunflower seeds
1/4 cup water, as needed

Preheat oven to 350 degrees.
Grease a 12-cup muffin tin. Set aside.

Mix oats, oat flour, salt and cinnamon and whisk with a fork. Add canola oil and vanilla extract. Mix well. In a separate bowl, mash bananas until they are hardly lumpy. Add to the mix and stir. Fold in raisins, then sunflower seeds. If mixture is too dry, add water 1 Tbsp. at a time until it is mixable.  

Using a tablespoon, fill muffin tins halfway until mixture is all used up. Muffins do not rise. Bake for 30 minutes. Let cool for 10 minutes then remove from tin and put on a plate. Can eat hot, but actually, these are most delicious cold!