Hello Friends,
How is life treating you? I hope you are all doing well during this strange pandemic we are living in. I hope you and your families are staying healthy. Times like this can feel overwhelming and frustrating, but one thing that has given me a sense of control is feeding my family healthy food. I believe that what we put in on our bodies is critical to our physical and mental health. I really do think that food helps determine the quality of our lives. Don’t get me wrong, we still love certain not so healthy treats like our favorite chocolate chip cookies but the majority of the time, I try to feed my family nutritiously dense foods like these healthy Blender Banana Oat Muffins which are gluten free and diary free. We all enjoy them, but my son with celiac disease (no gluten) devours them! I keep a bag of these muffins in the freezer for a quick breakfast or snack anytime!
Other favorite healthy oat recipes:
Peanut Butter and Banana Baked Oatmeal Bars
Pumpkin Baked Oatmeal Bars
Overnight Oats
No Bake Energy Bars (we keep these in the freezer at all times too–YUM!)
Blender Banana Oat Muffins
Ingredients
- 1 ¾ cup of Gluten Free Old Fashioned Rolled Oats
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1/2 cup of unsweetened applesauce
- 1/4 cup honey or maple syrup
- 2 eggs
- 1 rounded cup mashed ripe bananas (about 3 medium or 2 large bananas – very ripe and sweet)
- ¼ cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- Cooking oil spray
- optional toppings: chocolate chips, walnuts, blueberries, chopped bananas
Instructions
- Preheat oven to 350.
- Place GF Old Fashioned Oats in your blender and blend on high until a flour forms. Place oats in a small bowl and mix in salt, baking soda, and cinnamon. Set bowl aside.
- Place the remaining ingredients in the blender and blend on low until combined. (except toppings)
- Pour oats back into blender and pulse a few times just until combined, using a rubber spatula to scrape sides as needed.
- Line a cupcake tray with liners and spray with cooking spray (I like coconut oil spray).
- Pour batter evenly into cupcake liners – about ¾ full.
- Top each muffin with 1 Tablespoon of the fruit toppings, nuts or a sprinkle of chocolate chips.
- Bake for 20-24 minutes or until toothpick comes out clean.
- Store in the refrigerator or freezer after cooling.
Recipe Source: Confessionsofafitfoodie.com
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