Gluten-Free Banana Oat Muffins

4 egg yolks
1 egg white
2 bananas -- mashed or pureed
60g beet syrup
vanilla extract
100g oat flour

3 egg whites

Whisk egg yolks and white together, then add bananas, beet syrup and vanilla extract. Mix well.

Whisk egg whites until hard peaks.

Whisk oat flour into banana mixture, then fold in egg whites.

Spoon into muffin tins, and bake at 180C for 18 minutes.

Notes: 

To be gluten-free, all ingredients need to be gluten-free.

I was not sure if my salt was gluten-free, so I did not add any. But it would probably be improved by about 1/2tsp.

Do not whisk the oat flour into the banana mixture too early, as it will thicken and become difficult to fold.

To achieve a fluffier texture, skip the beet syrup. Use about 60g gluten-free sugar to beat the egg whites to hard peaks.

For a more cake-like, and less sticky texture, add 3/4 tsp of baking powder.