Recipe: Banana Nut and Oat Muffins

My Sundays tend to revolve around food: grocery shopping in the a.m., followed by food prep for the week in the afternoon and a yummy, home cooked dinner in the evening. I always look forward to fresh baked muffins during the week, so most Sunday afternoons you can find me mashing ripe bananas to make up a batch of muffins to get me through the week ahead.

This Sunday was no exception. The fiancé and I started our Sunday with brunch and Garfield cartoons on Hulu+ (our newest Sunday ritual), followed by grocery shopping, the weekly food prep and muffin making, obligatory homework, a long walk with the Piper dog and a game of chess before enjoying mahi-mahi and veggies for dinner. We’re not the worlds greatest chess players, but we’re learning as we go and have fun regardless. Even though Sunday is filled with work, we try to throw a little bit of fun in there too … ya know, since it’s supposed to be Sunday Funday after all!

Anyhow, back to those muffins I was telling you about. Banana nut bread has long been one of my favorite treats. To meet my dietary restriction and in an effort to eat a healthy and balanced diet, I make it into single serving muffins that are gluten, dairy and refined sugar free.

141 calories, 3.8g fat, 21.8g carbs, 3.1g fiber, 9.5g sugar3.1g protein, 138.7mg potassium each (without additional pecans)

141 calories, 3.8g fat, 21.8g carbs, 3.1g fiber, 9.5g sugar, 3.1g protein and 138.7mg potassium each (without additional pecans)

recipe yields 6 muffins

Here’s what you’ll need:

  • 2 cups gluten free old-fashioned rolled oats
  • 2 very ripe bananas (mashed)
  • 1/4 cup unsweetened applesauce
  • 1.5 tablespoons honey
  • 1.5 tablespoons unsweetened coconut flakes
  • 10 pecan halves (chopped), plus extra (unchopped) for garnish if desired
  • 1 teaspoonful pure vanilla extract
  • 2 teaspoonful spice mix (I used La Boîte Yemen No. 10 which is a blend of ginger and cinnamon)
  • a pinch of salt

Preheat oven to 325 degrees, prepare muffin pan with liners (I mist my muffin liners with olive oil to avoid sticking).

Place oatmeal in a blender and blend for about 1 minute or until about 1/2 of the mixture resembles flour (you can blend until all the oats become flour, but I like the bulkiness the oats give the muffin). Whisk in coconut flakes, salt, spice mix and chopped pecans.

In a medium sized bowl, mix together the mashed bananas, honey and vanilla extract. Slowly add in oat mixture; mix until ingredients are just combined.

Using a 1/4 cup measuring cup, fill prepared muffin liners with mixture. You can top each muffin with a few pecan halves for a little flair of cuteness.

Bake for about 40 minutes. Allow muffins to cool and then enjoy for breakfast or as a snack!

Live Delish.


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