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Flourless Banana Oat Muffins

March 15, 2016


These muffins can be changed up in several ways. Add whatever kind of fruit you like. I always use ripe, brown spotted bananas for the sweetness and also add anything from strawberries to figs. You can also use any kinds of nuts or seeds that you desire. I usually use sunflower seeds because they are pretty cost effective and also add some healthy fats and protein. You could also put some nut butter instead of nuts or seeds. I don’t use any sugar, but, if you need some extra you can use your choice of honey, maple syrup, coconut sugar, etc. ¬†Lately I have had these in my fridge pretty much at all times. It’s a nice, easy, clean snack for the kiddos. When the kids take their afternoon nap, I love having a muffin and hot tea. I make these muffins in my blender. I’m sure they could be done in a mixer.

Oat Muffins:

  • 2 and a half Cups of Rolled Oats
  • handful of greens (kale, spinach, power greens, etc.)
  • 1t of Baking Soda
  • 2t of Baking Powder
  • 4T Chia Seeds (optional)
  • 3-5T Nuts or Seeds (presoak them for at least 30 minutes, up to ¬†overnight, if you wish or have trouble with digesting nuts/seeds.)
  • 1/2 Cup of Unsweetened Applesauce
  • 1 Cup of Plain Yogurt or your choice of (dairy or dairy free) Milk
  • 1-2 Ripe Bananas with brown spots
  • 1/2-1 Cup Fruit of your choice (I often use frozen strawberries, cranberries, figs or whatever fruit I have on hand. I still have goji berries on my list to try in the muffins.)
  • 2 Eggs
  • 2T Butter, Ghee or Oil
  • 1/2 cup Honey, Maple Syrup, Coconut Sugar if needed (I only use a little sweetener if I know we’ll have guests eating them that might want sweeter muffins)

To Make:

  1. Put all the dry ingredients in your blender. That would be the rolled oats, greens, baking soda, baking powder, chia seeds and nuts/seeds. After those ingredients are ground up then you can add the wet ingredients. That’s all the remaining ingredients.
  2. Put into muffin/cupcake tins and place in pre-heated 375 degree oven for 25-40 minutes. The bake time is the tough part here. My oven takes 40 minutes but, I know other peoples ovens have been finished just before 30 minutes. You might have to check them every few minutes after 25 minutes the first time you bake them to get a good idea of what time is best for your oven.
  3. Let cool enough to eat, spread a little butter, ghee, coconut oil, jam or nut butter on top and enjoy!

* If you use milk instead of yogurt and your batter is a little runny, just let the batter sit for 5-10 minutes and it will thicken. Conversely, if your batter is too thick, add a little bit of filtered water(half a cup at a time) until you get the desired consistency.


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