Hello fellow foodies. Hope everyone had a delicious weekend. Today I'm posting a yummy recipe for all my gluten suggestively challenged readers out there. These muffins pack a double punch of fiber from the oats & coconut flour and are filled with low fat goodness. Coconut flour is gluten free and has a beautiful subtle sweetness. Take that "Eat yourself Skinny"! I tease, Erin is a super awesome calorie crunching blogger. One of the best things about making muffins is that all you really need is a fork in place of a whisk, a bowl and obviously muffin pan. I love making these muffins and freezing them - they make an excellent breakfast or snack after a few mins in the oven or microwave. The key is using over ripe frozen bananas.
INGREDIENTS:
1 cup Gluten free oats (or regular oats if you aren't gluten sensitive) - divided
1/2 cup coconut flour
1 tsp bp
1/2 tsp bs
1.2 tsp salt
1/2 cup unsweetened apple sauce
1/3 cup brown sugar
1 tsp vanilla
2 eggs - room temp
2 over ripe bananas - mashed
1tsp cinnamon or cardamom
1/2 cup 1% milk (or dairy free milk, you can also use 1/3 cup yogurt)
1 tbs high high oleic sunflower oil
1/2 cup chopped frozen strawberries - save a few and thinly slice for the top of the muffins
baking spray - pam
PREP: Pre heat oven at 350 degrees. For the oats, I like to divide and grind (in Cuisinart or spice grinder) 1/2 of the portion, then use the other 1/2 whole. Combine dry ingredients in a bowl or glass measuring cup, mix. Whisk all wet ingredients.
BAKE: Spray muffin pan and fill each 3/4 full. Place thinly sliced strawberry on top. Bake for 20- 25 mins. Test with a toothpick after 20.
