Thanks for stopping by for my very first post! I hope to share all kinds of recipes that are for everyday life. Some recipes will be gluten free and/or dairy free but ALL of them will be peanut free! The gluten free and dairy free recipes will either naturally omit these ingredients or will use whole food substitutes to make these recipes something more people can enjoy!
So here we go! I knew the first recipe would have to be one I have on a regular rotation:
BANANA OAT MUFFINS!
If I were to name one staple in my pantry over the last few years it would have to be oats. I like my oats hot, cold, ground, or crunchy for breakfast, lunch, or dinner.
When I know I’ve got a busy week ahead of me I like to have a batch of these banana oat muffins on the ready. This way I know that if I have to run out the door in a hurry I can quickly throw one or two in my bag to keepme going through the day. Another reason why I love this recipe is there are no added sugars or refined flours so I can feel good about scoffing one down.
The texture of the oat flour combined with the creamy mashed banana create one hearty muffin. Don’t be afraid to add in ingredients such as walnuts, pecans, blueberries, raspberries, pumpkin seeds or even some pieces of good quality chocolate, get inspired!
Here’s what you need to get things started:
1 1/2 cups oat flour
1 teaspoon cinnamon
1 teaspoon of baking soda
2 teaspoons of baking powder
pinch of salt
4 ripe banannas
1 tablespoon of coconut oil, melted
1 teaspoon of vanilla
1/4 cup of greek yogurt
First things first, if you haven’t purchased oat flour already made it’s super simple to make yourself. All you have to do put the same amount of oats needed for the recipe into the blender and whiz it up for 30 seconds to 1 minute until it’s a flour-like consistency- that’s it!
Then in a big bowl, mash the banana with a fork and add the rest of the wet ingredients: eggs, greek yogurt, vanilla & melted coconut oil. In a separate bowl combine the dry ingredients: oat flour, cinnamon, baking powder, baking soda & salt.
Combine the wet and the dry ingredients together. This is where you can add in a special extra ingredient if you chose to use it, or save it for the end and put them on the top of each muffin just before they go into the oven.
I use a ¼ cup measure to spoon the batter into a lined muffin tin. Bake at 350°F (180°C) for about 25 minutes or until an inserted toothpick comes out clean.
Enjoy & until next time,
Meaghan X Splendid Spoonfuls