These are SO delicious and are the perfect on-the-go breakfast or snack that the family can enjoy. I’ve made these a few times, each with different extra ingredients. Some ideas for you: add chocolate chips, walnuts (or any nut), or cinnamon to your batter!
I’m a sucker for baked goods and CARBS (isn’t everyone!?), so I love finding new ways to trick my cravings with natural, whole ingredients that won’t hurt my gut. I like to make these at the start of the week and pop one in my mouth when the cravings hit! Each time I’ve made these, they haven’t lasted more than a couple of days between my husband and I!
Here’s the recipe:
2C Gluten Free Oats
1tsp Baking Soda
2-3 Very Ripe Bananas
2 Large Eggs
1/4C Pure Maple Syrup
1/4C Chopped Walnuts or Dark Chocolate Chips (optional)
Preheat oven to 350 F (176 C). Measure out 2 cups of oats (I used gluten-free) and blend. Pour the blended oats into a large mixing bowl, then add 1 tsp of baking soda and whisk together. Add the bananas, eggs and maple syrup to the blender and blend until there are no banana chunks.
Add the wet ingredients to the dry ingredients and mix together until there are no chunks. Add walnuts or dark chocolate chips to the batter and mix evenly. Add muffin liners to a muffin pan (this batter will make 12 medium-sized muffins). Scoop 2-3 spoonfuls for each muffin, and adjust accordingly so all muffins are relatively the same amount full
Bake for 12-15 minutes or until the top of the muffins begin to brown. Set aside and let cool for 10-15 minutes before gobbling up! Store in an airtight container in the fridge or on the counter for up to a week.
Let me know if you try this recipe for yourself! More recipes can be found on my Instagram account under the “recipes” highlights!