Warm. Hearty. Muffins. What more is there in the middle of January?! The frozen berries and garden veggies are running low, and not very appetizing to look at in the FROZEN freezer anyways. I am not complaining really. Besides, it's kinda nice to stay warm and cuddle up in the kitchen with a boiling kettle and a hearty muffin. My oven is my friend. Full of heat and good smells. (and I do really love the frozen foods in the freezer that remind me that summer will come again!). Every season has it's joys and yearnings.
This recipe creation comes out of the simple hearty ingredients had I laying around in my pantry. I had many pounds of certified gluten-free oats stocked up from a sale a few months ago, and I am just remembering how much I really have. So, an oat-based muffin it is. I actually have not made something like this before, and now that I am enjoying it so much, I can't imagine why! Oats when they are ground into flour and baked are very chewy and moist. Such a great delite for a gluten-free friend. So my friends, this ones for keeps. I made enough batter to make about 24 muffins, but instead I made 12, and used the rest of the batter for a tea bread loaf, which was just a great addition as well.
You don't have to see these muffins as a heart break either. You can eat them. They are not filled with any refined sugars, fats, or anything bad for you. These muffins will make the perfect breakfast on the go. Almost like oatmeal in a muffin cup. Do, try. You won't get a sugar jump, or regret it for one second. This muffin will give you strength and warmth to get through the rest of the week.
Hearty Banana Oat Muffin Recipe
1 1/2 cups gluten-free oat flour (use certified gluten-free rolled oats and grind them in a food processor or coffee grinder to get flour consistency)
2 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
optional: dash of cinnamon and cloves
4-5 medium, overly ripe bananas mushed very well
4 TB of olive oil or coconut oil
2 farm fresh eggs (or use egg-replacement)
3 TB of raw honey or agave nectar
1/2 cup of coconut milk beverage plus 1 TB of apple cider vinegar (or other non-dairy milk works too).
Grind 1 1/2 cups of gluten-free oats to make GF oat flour, then mix in the rest of the dry ingredients with the flour in a large mixing bowl. Mix with a fork or spoon, then add the rest of the wet ingredients. Add the mushed bananas and let everything mix well together for a few minutes. It is very simple and don't end up too sweet, but if you wanted to add something else to sweeten a bit more like dried fruit or frozen fruit that may do the trick. Then pour the batter into muffin tins. I like to fill it almost full to get a whole and hearty muffin. This is because gluten-free flours tend to not rise as much as the glutinous ones, so don't be afraid to fill em' up! Bake for 22 minutes in a 350 degree oven, or longer if it is still gooey. This recipe makes 24 muffins, or 12 muffins and 1 tea cake. So, make what you like.
Now, it's time to sit and enjoy. I especially like this creation because they are not too sweet at all, it just tastes like natural goodness. I hope you give these healthy hearty muffins a try. I kept bragging to my husband all week how great these muffins were. He thought it was funny, because I really don't usually go on and on about something I make, but these... well, let's just say I found a keeper of a recipe. Healthy, simple, breakfast. You gotta have a few of those in your week. I know I do. So, I am thankful these will fit that calling.
I hope you have a great rest of the week, and stay warm with those you love.
Much love to you!