Y’all eating clean is hard work sometimes. I see these delicious pastries at the coffee shops I go to, or see my coworkers coming in munching on bagels and sometimes I have carb envy. Yet I hate how eating tons of carbs makes me feel. (Trust me I’m remembering real well right now after a bachelorette weekend why I don’t eat that way) That being said I was sick and tired of missing out on all the fun, so I scoured the internet for a recipe that looked delicious. I didn’t quite find one but I did find one I could adapt to fit what I wanted, and that my friends is what I’m going to share with you today.
Gluten Free Clean Banana Nut Muffins
Makes 15 Large Muffins
- 2.5 Cups of Old Fashion Oats
- 1/2 Cup of Plain or Vanilla Greek Yogurt
- 1/2 Cup of Apple Sauce
- 2 Eggs
- 1/2 Cup of Honey
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 2 TB Ground Flax Seed
- 1 Tsp Vanilla Extract
- 2 Ripe Bananas
- 1/2 Cup of Coconut
- 1 Cup of Nuts
Kitchen Tools that aren’t in every kitchen
- Food Processor
- Cupcake tin
Preheat oven to 400 degrees and line a cupcake tin with either some coconut oil or some natural spray or some cupcake liners. Then take your oats and put them in a food processor on high until they look like a granular flour. This took about 10 seconds on high for me. Then add all other ingredients except for the nuts and the coconut and process until smooth. Then add the coconut and nuts and pulse blend until they are incorporated and slightly chopped but still large chunks.
Spoon into your cupcake tin and bake for about 18 minutes or until a knife or toothpick come out clean when you poke the center. Let them fully cool and then put them in a tubberware or into the freezer. I tried one while they were still hot and it was actually dryer than after they cooled and it was nice and moist.
I can’t wait to make different variations of this recipe!