I will admit, it’s taken some time to learn how to be creative in the kitchen with baking. Cooking is one thing but baking?! You have to be so precise and if you put too much flour, it will be dry, if you don’t put enough baking soda, it will be flat.

I think..

Like I said I’m learning.

Those skills are definitely hidden somewhere deep down, I just hope they come out soon.

However, the more I bake the more I’m finding it easier to be creative. I’m starting to get a feel for what will work and what won’t. I also have this hope deep down that I will make a healthy version of EVERY SWEET TREAT IN THE WORLD.

This Banana Nut Muffin recipe has quickly become a favorite. My mom tested and loved my Healthy Chocolate Chip Muffins and experimented with adding banana instead of applesauce. What a genius.

If she can be quick on her toes, then I must be able to because we’re blood and that’s how it’s supposed to work. These sweet and ridiculously moist muffins are gone before you know it and I’m glad I have them in my life. Thank you, Mom.

The great thing about this recipe is the base it provides for experimenting. My mom thought pumpkin would be good, you can add your favorite nuts, chocolate chips, even champagne, you name it!

kidding, kinda 

I added some chocolate chips for my man, because he’s just a chocolate chip kind of guy. And I kept it clean with chopped walnuts for me.

I have been having these for breakfast but they’re a great snack or pre-workout. Rolled oats, banana & healthy fats – what more could you possibly want? Seriously, you’re super picky if you’re not into these.

Banana Nut Muffins (gluten + dairy free) 

yields about 12-14 muffins. depending on the size of the muffin tin.

ingredients:

• 2 cups oat flour (I make my own by using gluten-free rolled oats and blending until a “flour” consistency)
• 1/2 cup chopped walnuts (or your favorite nuts/chocolate chips – this step is also optional if you don’t like nuts)
• 1 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 tsp. vanilla extract
• 2/3 cup maple syrup or raw honey
• 2 large eggs, room temperature
• 1/3 cup coconut oil, melted
• 1 cup mashed banana (about 2 small-medium bananas / you can add applesauce to top off the 1 cup if needed)
• 1/2 cup unsweetened cashew or almond milk

directions:

• Preheat oven to 450 degrees
• Line a medium-sized muffin tin with liners and set aside
• In a large bowl, combine the oat flour, nuts/ chocolate chips (whatever you’re using), baking soda, baking powder, cinnamon, and salt. Set aside
• In a separate medium bowl, whisk the vanilla extract, maple syrup (or honey), eggs, coconut oil, banana, and milk. Mix until thoroughly combined
• Gradually add the wet mixture into the dry mixture. The batter will be thin-don’t worry!
• Divide between muffin tins.
• Bake for 13-15 minutes at 450.

Reminder: Every oven is different, as well as the muffin tins you’re using. Check these at 13 minutes and go from there. I find it best to take them out a minute early and let them sit rather than have them be dry.

Do you guys have any other variations you can think of? I’m thinking some blueberry muffins next.

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