Well hello there! Greetings from the fresh new blog! You'll notice things are looking nice and fresh and a little different around here. This new site has been a long time coming. The new site design and everything including the logo design was done by myself. Oy, it was a lot of work but so worth it! I hope you're loving it as much as I am. I especially love that the site is now mobile friendly.
Stay tuned for more updates coming!
But for now. Muffins.
These super addictive gluten-free muffins are nothing like ordinary muffins. They may look like a regular muffin made with sugar and nutrition-less white flour, but they're not.
If you like banana bread, you're going to love these.
These are pretty special in that always fluffy, always moist, and always make the house smell good way. These are one of those recipes that I make time and time again. They are everything I want in a banana muffin.
In addition to having no added sugar, they are made healthier with oat flour (I only use gluten-free oat flour in these and no other flour), unsweetened applesauce, and plain non-fat greek yogurt. To sweeten I use powdered stevia.
These muffins are perfect for either a quick and easy breakfast or mid afternoon/ nighttime snack with a cup of tea.
For 1 muffin you get 131 calories, 18g carbs (out of which 3.8g is fibre), 3.7g protein, and 5.2g fat.
Everyone in my house is going GAGA for these banana muffins. They're so soft and delicious!!! It's hard to believe they're good for you. But enough yada yada from me. Here's the recipe...
Banana Bread Muffins
(makes 12 muffins)
- 2 cups (180g) oat flour
- 1-2 tsp liquid stevia drops or 18 packets of powdered stevia (I used Sweet Leaf packets)
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- 3 ripe bananas, mashed (about 330g)
- 2 eggs, beaten
- 1 tsp vanilla extract
- 1/4 cup plain non-fat greek yogurt
- 3 tbsp (45g) unsalted butter, melted
- 3 tbsp unsweetened applesauce
- Preheat oven to 350˚F. Grease a muffin tin or line with paper liners. Set aside.
- In a large bowl, whisk together the flour, stevia, baking soda, and salt. In a separate bowl, combine the mashed banana, eggs, vanilla, yogurt, butter, and applesauce. Fold wet ingredients into dry ingredients and stir everything together with a rubber spatula or wooden spoon until just combined. Avoid over-mixing, which will produce tough, dense muffins.
- Spoon batter into prepared muffin tins, filling all the way to the top.
- Bake until the muffins are lightly golden brown on top and when a toothpick inserted in the middle comes out clean; about 20-25 minutes. Remove from oven and place pan on a wire rack to cool for 10 minutes. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.
For one muffins: 131 calories, 5.2 grams of fat, 2.3g saturated fat, 17.9 grams of carbs, 3.8g fibre , 4.7g sugar, 186.2mg sodium, 3.7 grams of protein