I absolutely love having snack staples in the house. I have gone only a handful of days in my life without having a snack – I just cannot seem to make it from one meal to the next without a little something. Needless to say, after going gluten free, snack options became a nightmare (at first). I am a self-diagnosed snack carb-o-holic and gluten free snacks (mostly pre-packaged) just did not do it for me, so I was stuck. Well, at least until we came up with our go-to muffin recipe that gets made pretty much every-other week now. We made a batch (over a dozen muffins) and store them in the freezer. Then the night before we want to bring them as a snack, just take them out and put them in a container to thaw out – and they taste just as good as when you make them.
We are currently all out of these muffins. And you can bet that there will be a batch made tomorrow because we have plenty of ripe bananas to use up!
Gluten Free Banana Millet Muffins
- 1 1/4 cups old fashioned oats ground into flour in a blender
- 1/2 c millet flour
- 2T chia seeds
- 1/4 c millet, toasted (on stovetop for 3-5 minutes until they start to pop
- 1t baking powder
- 1t baking soda
- 1/2t salt
- 2t cinnamon
- 4-5 bananas
- 1T lemon juice
- 2 eggs
1. Grind the oats in a blender to use as a flour. Add in millet, chia, toasted millet, baking powder, baking soda, salt, and cinnamon.
2. Mash up the bananas with the lemon juice and then whisk in the eggs.
3. Add the wet ingredients to the dry and mix until well combined.
4. Bake in a preheated 375′ oven for 20ish minutes or until an inserted toothpick comes out clean.
5. Let cool completely and then you can freeze in a tupperware until you’re ready to eat.
If you make about 16 muffins like we normally do, these come to less than 100 calories a piece and make a perfect mid-morning snack or side-dish to a meal. They’re gluten free, but filled with all sorts of nutritious gluten free ingredients. Enjoy!