It’s been a great couple months of exploring all my options for gluten-free goods. The best part of exploring is that you stumble upon healthier versions of your guilty pleasures. I definitely don’t have to feel bad about snacking on this healthy find!
I love having muffins in my lunch at work in case I’m in need of a quick snack to carry me through to lunch or my gym session before dinner. Since I was a kid, muffins have always been my go-to snack and have always been that one thing in my lunch that made me say “thanks mom!”. I’ll be excited for the day when I can make these for my kids for their lunches. But, for now, I get to pig out on these! On the other hand, as much as I would happily eat muffins everyday, we all know they aren’t necessarily the healthiest. If you’re looking for an easy snack with some nutritional value- this is the recipe you need to try! Feel free to shake it up with different ingredients with the same base. You can add cinnamon, carrots, walnuts, etc. Next time I make these, I’ll definitely be adding some nuts as well. You can also modify the recipe to not include any dairy. There are many recipes on Pinterest for delicious dairy-free muffins. I think that is one of the greatest parts about this snack- it’s very modifiable.
I’ve already posted a breakfast muffin that is also gluten-free banana oat, however that recipe was made using chickpeas. This recipe includes Greek yogurt. I guess you could say I’m a sucker for banana oat muffins!
Makes: 24 mini muffins or 12 full size muffins (I made 12 full size)
Ingredients: 2 cups oats (I used certified gluten-free, but any rolled oats will do), 2 large very ripe bananas, 2 large eggs, 1 cup plain Greek yogurt, 2 to 3 tbsp honey, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp pure vanilla extract, 1/8 tsp kosher salt, 1/2 cup mix-ins: chocolate chips (I used dark but you can use milk or semi-sweet), nuts (walnuts, pecans, peanuts), dried cranberries, or blueberries (fresh or frozen and rinsed), etc.
Instructions: preheat oven to 400 degrees. Lightly grease a 12-cup standard muffin tin or 2 6-cup muffin tins lined with paper liners. Place all the ingredients except for the mix-ins in in a food processor (or blender if you don’t have a food processor): oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. 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, (about 3 minutes). Fold in the mix-ins. Pour the batter into the 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 centre comes out clean. Let the muffins cool for 10 minutes before serving. Note: they will deflate a bit when cooling. Store in an airtight container for up to 5 days, or place in the freezer (defrost 3-4 hours prior to eating).
I hope you enjoy these delicious healthy treats as much as I did!