The downside of traveling from Asia…. wide awake at 5am.
The upside? Extra time to play with a new recipe! And I had been wanting to modify a gluten free banana bread recipe that I saw a while ago but hadn't had the chance to do it while traveling. So since I couldn't sleep in (and still can't yet)... Saturday before sunrise, I got busy like a baker in the kitchen and tried my hand at some gluten-free muffins. The result? Delicioso! Moist, filling, low sugar and gluten and nut free (since i'm currently a recovering almond-holic). These are a new staple in the breakfast rotation, perfect for a little something pre or post yoga. Probably also incredible slathered with nut butter. Unfortunately this recipe isn't vegan - can't win 'em all. You can definitely try the recipe using a flax egg, I just haven't done it yet.
A little tip - Once they've cooled, I freeze all my muffins so I don't eat them all in one day. I also recently discovered Lily's chocolate chips, sweeted with stevia. They are super amazing.
Gluten-free banana muffin recipe
- 1 cup gluten-free oat flour (or just blend gf oats in a blender until they turn into a flour)
- 1 cup gluten-free flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large, ripe bananas
- 1 egg, beaten
- 1/3 cup coconut oil (melted)
- 1 - 2 tsp vanilla (depending on how much you like vanilla)
- 1 tbsp honey
- chocolate chips (I like Lily's! Or put in anything else you want to add)
Preheat over to 375 °F
- In a big bowl, mix the dry ingredients - oat flour, gluten free flour, baking powder, baking soda, salt.
- In another bowl, mash the peeled bananas with a fork.
- Stir egg, coconut oil, vanilla and honey into the banana mixture.
- Add banana mixture and chocolate chips into the dry ingredients.
- Mix together and then pour into an oiled cupcake pan (I use spray coconut oil)
- Bake 30 - 40 minutes or until toothpick inserted into center comes out clean.
- Devour one! And freeze the rest once they're cooled ;)