Banana Oat Muffins

Banana Oat Muffins are a great ‘make-ahead’ treat to pack in with your lunch; enjoy as a quick breakfast snack or have with a cuppa tea.

Banana Oat Muffins

Makes about 24 cupcake size or 12 muffin size

Ingredients:

Dry

  • 1 Cup Rolled Oats (Used certified gluten free oats if Gluten Intolerant – they’re available from Dischem)
  • 1/4 Cup Oat Bran
  • 1 1/2 Cup Oat Flour (To make Oat Flour: Place oats into a food processor & blitz until it becomes a powder)
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Nutmeg
  • 1/2 Tsp Salt
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/2 Cup Xylitol (Optional – I used 1/2 Cup but next time I’m only using 1/4 Cup if any because it was too sweet)

Wet

  • 1/2 Cup Plain Full Cream Yogurt
  • 1/2 Cup Milk
  • 1/3 Cup Extra Virgin Cold Pressed Coconut Oil
  • 2 Large Bananas
  • 1 Large Egg

Method:

  1. Preheat oven to 180C.
  2. In a bowl, combine 1 cup rolled oats and 1/4 cup oat bran with the 1/2 cup milk and 1/2 cup yogurt. Let sit for 10 minutes.
  3. Line muffin tray with paper cups or grease with coconut oil/butter/spray&cook.
  4. To make Oat Flour: Place 1 1/2 cup oats into a food processor & blitz until it becomes a powder. Transfer flour to another bowl and add the cinnamon, nutmeg, salt, xylitol, baking powder and baking soda.
  5. Chop up the bananas into smaller chunks and add to the food processor along with the egg and blitz until a smooth consistency.
  6. Add the milk & yogurt soaked oats, banana & egg mixture and coconut oil to the oat flour bowl and mix well.
  7. Spoon the mixture into the muffin cups about 2/3 full (they rise a little).
  8. Bake at 180C for 30-35 minutes but check from 20 minutes by stabbing them with a cake tester.

They freeze really well and still taste great once defrosted so they’re the perfect meal prep treat.

Enjoy!

 

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Gluten Free Banana Bread

Banana Bread is one of my absolute favourite treats! This simple recipe allows you to still enjoy baked goods, just without the Gluten & Refined Sugar.

Ingredients:

Dry

  • 1 Cup Coconut Flour
  • 1 Tbsp Cinnamon (You can use less if you like)
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt

Wet

  • 3 Very Ripe Bananas
  • 4 Eggs
  • 3 Tbsp Butter + 3 Tbsp Coconut Oil – Melted
  • 1 Tbsp Vanilla Essence

 

Method:

  1. Preheat your oven to 180 C.
  2. Grease a bread pan & line with grease-proof paper.
  3. In one bowl (Wet Ingredients), smash the bananas using a fork until smooth. Add the Eggs, Butter + Oil mix and Vanilla essence. Mix well.
  4. In another bowl (Dry Ingredients), mix together the Coconut Flour, Cinnamon, Baking Soda and Salt.
  5. Pour the dry ingredients into the wet bowl and mix well.
  6. Spoon the mixture into the bread tin and place in the oven to bake for 45 minutes (I sometimes leave it for an extra 5 minutes).
  7. Use a cake poker / knife to check if the loaf is set.

Allow to cool completely before placing in an airtight container and storing in the fridge (It goes moldy if you don’t keep it in the fridge)

Spread with butter to help balance out the ‘dryness’ often experienced with coconut flour.