GF Banana Blueberry Muffins
Would it be crazy if I told you that whipping these up in the morning when I’m by myself and my music is playing in the background feels like a small act of self care?
It is a little window of time where my brain gets the time & space to create. Making nourishing & delicious food for my baby and other loves ones is good for my soul. So is a guilt-free muffin.
These contain no flour, no butter, and no oil. They are at their base really banana oatmeal muffins with blueberries added, but you can add raspberries or chocolate chips instead! They are moist, healthy, and delicious (yes, I used the “m” word).
While moist, they are somewhat dense and chewy and not as sweet as muffins in a bakery. We like them this way.
In case any of you are needing a creative outlet this week (or just a great muffin recipe for your kids and yourselves) try these scrummy muffins. Tali had 2 for lunch on Monday!
GF Banana Blueberry Muffins
Ingredients:
2 cups old fashioned rolled oats
2 bananas (the riper the better)
2 eggs
1 cup plain Greek yogurt
2 tablespoons honey
1 1/2 teaspoons baking powder
1/2 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
Up to 1/2 cup mix-ins: blueberry, cacao nibs, chopped dark chocolate
Instructions:
Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
Place the all ingredients but the mix-ins in a blender. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely. By hand, stir in the mix-ins.
Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. Remove from the pan and enjoy!