Let me set the record straight, I myself am not a professional baker nor will I ever be. That being said I am a pretty good cook and have been experimenting for years to make some great healthy recipes. If you are looking for a classically trained baker this is not the place for you! But, if you like trying healthy recipes 2018 on Steele and Jewel is going to be perfect for you.
Breakfast for me has always been a battle, one i'm tired, two i'm never hungry, and three who has time for that. I'm a busy woman on the go with no patients to even wait for my toast to be toasted. If you're trying to get your body on track this 2018 this quick banana oat recipe is perfect for you.
I’m loving these muffins right now because they feel like a treat while sneaking in a bunch of healthful ingredients. Muffinery magic.
Here’s what these banana nut muffins have
whole wheat flour
Here’s what these banana nut muffins don’t have
a gross dry texture that’s often associated with whole wheat flour. Ew.
3 medium, very ripe bananas (a little over 1 cup)
¼ cup melted coconut oil
¼ cup pure maple syrup
¼ cup coconut sugar*, more for topping
2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 5 mins)
½ cup unsweetened almond milk, room temperature
1 teaspoon pure vanilla extract
1 ¾ cups gluten free oat flour
1 ¼ cups gluten free rolled oats, more for topping
1 ½ teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 tablespoons rolled oats (optional)
1-2 teaspoons coconut sugar* (optional)
Preheat the oven to 325°F. Coat a standard, 12-muffin pan with nonstick spray or oil.
Peel bananas and add to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add the coconut oil, maple syrup, sugar, flax eggs, milk and vanilla. Whisk until well incorporated.
Add oat flour, oats, baking powder, baking soda and cinnamon. Whisk together until just incorporated, making sure no flour patches remain. Be careful not to overmix, as doing so will result in tough muffins.
Pour batter evenly into the prepared muffin pan. Optional: sprinkle the muffin tops with rolled oats and sugar.
Bake for 22-26 minutes.
Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy