I get into baking routines. Periods of time where I seem to bake the same thing in different variations over and over again. In the past I have been in the habit of making a batch of cookies every single week. When one of my past favorite TV shows was on, Pushing Daisies, there was a pie made every week (because really, you can’t watch that show and not want to eat pie). Rice Krispy treats have also been made + consumed weekly during one summer a couple years back. Granola, yet another example which is also going strong at this moment. But the real routine I am on? Muffins. I am just in love with these things. Easy, portable, and the one’s I’m making are actually healthy and good for you :). This one is also gluten free*.
I had three overripe bananas sitting in my kitchen, so what did I do with them? Made muffins of course. And I also added a bunch of my other favorite superfoods to make these muffins powerful.
Gluten Free Banana Power Muffins
- 1 1/4 cup old fashioned oats (quickly ground in a blender or left whole if you wish)
- 1/2 cup millet flour
- 2T chia seeds
- 2T oat bran
- 2T millet, toasted (on the stovetop for 3-5 minutes until starting to pop)
- 1t baking powder
- 1t baking soda
- 1/2t salt
- 2t cinnamon
- 3 medium bananas
- 1T lemon juice
- 1/3 cup unsweetened applesauce
- 2 flax eggs (2T ground flax + 4T water, let sit for 5 minutes and whisk)
- 2T unsweetened vanilla almond milk
1. In a small bowl, combine all of the dry ingredients and whisk until evenly distributed.
2. In a larger bowl, mash the bananas with the lemon juice. Add in the other wet ingredients and mix well.
3. Stir the dry ingredients into the wet ingredients and mix until incorporated.
4. Scoop into a lined muffin pan. (I sprayed the paper wrappers thinking the muffins would stick without any fat, but they ended up falling out of the wrappers! I won’t be spraying them next time!)
5. Bake in a 375* oven for 22-25 minutes. Makes 12 cupcakes!
*This recipe contains no gluten ingredients, but depending on what kind of oats you buy some may have been cross contaminated with gluten. If you are severely allergic or have Celiac disease, make sure you buy the appropriate gluten free products for this recipe as not all oats and other flours are considered safe.
These are perfect as breakfast, or as a snack throughout the day with just the perfect amount of natural sweetness from the bananas and applesauce. You could also jazz these up with a few blueberries mixed in before baking or even spread with a little jam or honey on top :).