This was a recipe I merged into making it vegan from a recipe from Rachael Ray and Reversing Diabetes. I loved these little buns prevegan days and remembered the yummy Oatmeal Drop Scones, and figured I could merge them. And I did. And they were yummy! Here goes...
1 large banana, thinly sliced
1 cup honey
2 to 3 tablespoons ground cinnamon
1 cup old-fashioned oats
1 1/4 cups whole wheat pastry flour
1 teaspoon sugar/agave nectar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups nondairy milk
1 tablespoon lemon juice or vinegar
Preheat oven to 400ºF. Spray 10 cups of a 12-cup muffin pan with nonstick cooking spray.
In each cup of the tin, lay down a few slices of banana and cover with about 1 tablespoon honey and a pinch of cinnamon.
Grind the oats to a fin meal in a dry blender. Pour into a medium bowl and add the flour, sugar/agave, baking soda, and salt. Mix well.
Mix the nondairy milk and lemon juice or vinegar in a small bowl. Pour into the dry mixture and stir briefly with a fork. Drop spoonfuls into muffin tins. Smooth the tops a bit with a wet fingertips. Bake for about 15 minutes.
When the scones come out of the oven, let them cool for a couple of minutes then place a large platter or baking sheet on top of the muffin pan. Carefully, but quickly, invert the biscuits. Remove the muffin tin and serve warm. Yum.