These muffins are bananas. B-a-n-a-n-a-s.
They’re cheap, healthy, tasty, and they help me not to waste-y.
What’s a woman to do when two lonely bananas start to go brown on her counter? Make banana bread…or better yet…banana oat muffins with chocolate chunks!
I was happy to add our ingredient of the week- OATS- in to this recipe. They add great texture and some extra nutritional value, making these muffins the perfect breakfast treat.
People at work keep asking, “Where are the baked goods?” And like any penny pinching healthy mama I reply, “When are you bringing in baked goods? Can you make them gluten, dairy and sugar free?”
Then I usually get a “How the hell am I supposed to make those?”
Even though I’m a baking diva, or at least I like to think so, I’ve also got high standards for my baked goods. I want them healthy AND delicious AND resourceful.
Like these muffins. I had all of the ingredients in my kitchen, including two ageing bananas and a lonely dark chocolate bar in the fridge.
I think my co-workers will be happy with these ones. They’re moist, fluffy, with succulent chocolate chunks, and they don’t even have to know how healthy they are.
[box] Banana Oat muffins
- 1 1/2 cups all-purpose gluten-free flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 chia egg
- 1 cup wheat-free oats
- 1/2 cup maple syrup
- 1/3 cup coconut oil
- 1/3 cup almond milk
- 1/2 teaspoon vanilla extract
- 1 tsp cinnamon
- 1 tsp allspice
- 2 mashed bananas
- chocolate chunks optional
- Preheat oven to 350F
- Sift flower, baking soda, powder and salt into a bowl.
- Make your chia egg using 1 tbsp of milled chia seeds and 3 tbsp water (allow to sit 5 minutes and gel) *flax works the same way.
- Mix together wet ingredients with mashed bananas.
- Add chia egg and spices.
- Slowly add dry mixture to wet mixture and add oats. Stir well.
- Bake for 20 minutes or until a toothpick comes out dry.[/box]