Finally, after many failed experiments including one almost-set-off smoke alarm and lots of hard-as-a-rock muffins, I finally mastered the healthy muffin.
No refined sugar. Gluten Free. Full of protein and fiber. And tastes like cake!
Really, these exceeded my expectations and turned out amazing! I love packing them as snacks, and they are even better for dessert. That is, if they last the day-My family loves them, too! 😉
The flour I used in these was Arrowhead Mills Oat Flour, which is actually pretty inexpensive. You can get certified gluten free oat flour, or just blend up rolled oats yourself and scoop out a cup of oat flour.
Ingredients: (makes 3 really big muffins)
1.5 large extra ripe bananas
1 egg+1 egg white
1/4 cup almondmilk
1 cup oat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 sc. chocolate protein powder (optional)
Raisins, chocolate chips, chia seeds, almonds, berries, etc.
Directions: Preheat oven to 375. In a bowl, mash banana with a fork and then add eggs and almondmilk. In another bowl, whisk dry ingredients. Slowly combine dry ingredients to wet ingredients, add a bit more almondmilk is necessary. Oil a pan lightly and fill each muffin space up about 3/4 the way. Bake for about 20 minutes, checking halfway through.
I always throw in a few chocolate chips- yum!
These are great with fresh fruit for breakfast…
…or warm almondmilk with honey for dessert.
They just like the giant muffins I used to have growing up, only a whole lot healthier:)
Speaking of muffins, my VitaTops Giveaway ends tonight!
Have a great day!