I didn’t go to school today because I had an MRI appointment to see what is going on with my knee. I injured it in May during a soccer game and it has yet to heal. ):
I got home and was really in the mood to bake muffins. A few of my friends are doing the #Whole30 Paleo challenge this month and I keep seeing muffin pictures on Instagram. I decided to hop on the bandwagon and bake some muffins too, however the muffins I made have oats and therefore are not considered Paleo.
This recipe was so simple! Unlike other gluten-free recipes that require a boat load of different types of flours and supplemental ingredients, this recipe only required steel cut oats. The oats have to be turned into Oat flour, but all you have to do is blend the oats in a food processor or a blender.
I am writing this as the muffins are baking in the oven. The smell of banana bread is slowly moving from the kitchen to my bedroom and it’s making my mouth water! AHH.
I took a lot of pictures when making the muffins so this is going to be a long post…my baddd. I take the pictures so I can add recipes to SnapGuide (if you guys don’t already have SnapGuide, I recommend you check it out! I love it and there are so many different things you can learn how to make!) If you want to follow me on SnapGuide here’s the link! Hannah’s SnapGuide
Preheat your oven to 350˚F
Step 1: Add 1 cup of oat flour, 3/4 tsp baking soda, 1/2 tsp baking powder and 1/8 tsp salt into a bowl. Mix together and set aside. You will have left over oat flour still which will be added later. (:
Step 2: In another bowl add 1 1/2 mashed bananas, 1/2 tablespoon coconut oil (melt it first, I made the mistake of adding it unmelted), 1/6 cup +1/2 tablespoon brown sugar, 1/2 teaspoon vanilla, and the rest of the oat flour.
Step 3: Blend the mashed banana mix until it is a smooth consistency.
Step 4: Add the oat flour mix
Step 5: Blend on medium speed for 1-2 minutes until the batter is at a smooth consistency.
Step 6: Line a muffin tin. You can also make a loaf of banana bread if you want. You just need to bake it for 40 minutes instead of 20.
Step 7: Add a heaping spoonful of the mix into each muffin tin
Step 8: Bake in the oven at 350˚F for 20 minutes
Step 9: Take out of oven and let cool
Nutrition Information: Per 1 Muffin (Recipe makes 10)
• 77 Calories • 1.6g fat • 15.6g carbohydrates • 5.8g sugar • 1.7g protein
Nutrition information calculated using Spark People Recipe Calculator