Gluten Free Banana Oat Muffins

Let me just start by saying I don't know what has gotten into me.
I used to never cook or bake. I would occasionally bake cookies or make dinner if I was feeling extra nice. All in all it was a rare occasion though. Daniel is the cook in our house and for good reason, he's amazing. Yet lately I have been making breakfast every morning, dinner most nights and now baking! ...like WHAT?!  Daniel came home the other night and I had made dinner, put the baby to bed, cleaned the house and all the dishes, done the laundry and baked muffins! Trust me, I'm just as shocked by myself as you are my friends. We decided to make a weekly menu to budget better. We really should be keeping track of how much money we're spending and where its actually going. Plus planning out our meals for the week makes it easier to actually make them. A lot of the time we would find ourselves eating ridiculously late, ordering out or just not eating because we couldn't make up our minds or put the ingredients in our fridge/cabinets together to actually create anything edible. 
Since getting pregnant I've really been trying to eat small meals that are packed with protein and all the other goodies baby and I need. Oatmeal is one that I honestly just could not stomach though. I tried to eat it probably 10 times and every time I would gag. I just find it repulsing. Oatmeal cookies are delicious though! Duh. Many of you probably already know about all of the wonderful benefits of eating oats in general but in pregnancy they can do wonders and they are so so good for you still! I stumbled across a mommy baking blog and found the most delicious muffins I've ever tasted, let alone actually made.
The blog is Baby Boy Bakery. I'm pretty new to reading it so I don't have much to share on the topic other than this fabulous recipe. It will now be a staple in our menu. This picture below is from her site, obviously because my muffins didn't look so picture perfect. I gotta work on that, ok? But I just wanted you to see how appetizing they look before you see my not so hot ones. Haha.


Back to business...
I kid you not these are scrumptious! And kid approved might I add! Since Daniel discovered he has a serious gluten intolerance we have gone totally gluten free (except I indulge in some favorites still of course). Greyson can't get enough of them. He had two for breakfast this morning and they're pretty filling. Its tough to get kids to eat heart healthy breakfasts because we all know they're not always the most delicious so him loving these is a major win in my book.
They also are super fast to make. Overall 20 minutes total from prepping to cooling. Try out the recipe and let me know if you are as addicted as I am!

Ingredients
3 bananas
2 eggs
1/2 cup melted butter
1 tsp vanilla
1 1/2 cup gluten free flour
(you can use regular if you're not into a gluten free diet)
1 cup raw sugar
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
A pinch of nutmeg

Topping Ingredients
1 cup gluten free oats
1/4 cup brown sugar
(I had to making double the amount of topping, I think because I really packed a lot into/on the muffins)


This recipe made 22 muffins.
See, her picture looks much more delicious!
And here's Grey devouring them this morning!

Instructions
-Preheat oven to 350 degrees
-Mix dry ingredients and set aside
-Mash up the bananas
-Mix eggs, butter and vanilla into banana mash
-Mix in dry ingredients (slowly)
-Pour into muffin pans
-Mix the topping ingredients and press into or top muffins to your liking
-Bake for 10-15 minutes

I opted to bake them for 15 minutes because I thought it'd be better to have them a little dry than not fulling baked. 15 minutes was perfect for me! They're so moist and have that crunch on top from the brown sugar and oats. Now go bake! 

XOXO
Enjoy!

No comments

Post a Comment

© Ortega & Co
Maira Gall