Food

One-Bowl Healthy Banana Muffins

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The sight of fully ripe bananas calls for baked banana goodness. So, I had to oblige when I saw a bunch of bananas in their full glory on the kitchen counter. This time, however, I wanted to try something different than banana bread. As heart-warming as a loaf of banana bread is, sometimes I am too lazy to slice it and then individually wrap each slice in cling wrap for breakfast on the go. Muffins, on the other hand, are easy-peasy for this lazy girl–especially if they require just one-bowl.

I used this recipe with a few tweaks of my own like switching to coconut oil and reducing the honey content. It turned out pretty darn good–the muffins were dense, hearty, and sufficiently sweet and moist from the honey and mashed bananas.

Serves 12

Ingredients:

  • Wholewheat flour (2 cups)
  • Oats (1/4 cup)
  • Baking soda (1 tsp)
  • Cinnamon (1/2 tsp)
  • Sea salt (1/2 tsp)
  • Mashed bananas (3)
  • Eggs (2)
  • Organic honey (1/3 cup)
  • Cocount oil, melted (1/3 cup)
  • Fat-free milk (1/4 cup)
  • Vanilla extract (1 tsp)

Method:

  • Preheat oven to 350F/180C. Grease a muffin tin with coconut oil or line with liners.
  • In a large bowl, mix the mashed bananas, eggs, honey, coconut oil, milk, and vanilla extract.
  • Add flour, oats, baking soda, cinnamon, and salt to the bowl. Give it a good mix, but don’t over-mix. You could fold in chocolate chips, dried fruit, or nuts if your heart desires.
  • Divide the batter into 12 muffin moulds. You could sprinkle oats, cinnamon, and/or sugar on top if you want to be extra like yours truly.
  • Bake muffins for 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

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Food

One-Bowl Oatmeal & Blueberry Muffins

Even though I wake up early to give myself enough time to kickstart the day, I seem to always be in a rush. And as much as I love breakfast, I cannot bring myself to cook anything on weekday mornings.

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On most Sunday evenings, I make a loaf of banana bread to eat for breakfast. My banana bread recipe is healthy-ish, but not completely clean. Therefore, I would rather not have it everyday. As a consequence, I had been on the hunt for an alternative which would be clean, light, and make a portable breakfast.

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I stumbled upon the Pick Up Limes One-Bowl Oatmeal & Blueberry Muffins recipe, and was immediately drawn to it because Sadia’s recipe is dairy and gluten-free. I knew I had to give it a try. So, last Sunday, first thing in the morning, I baked these clean and delicious muffins.

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Because the recipe does not use wheat, the texture of the muffins is not dense. They are slightly crisp on the outside and soft inside. The blueberries give the muffins a nice tartness which is balanced by the sweetener used in the recipe. These muffins have my 100% vote for a healthy, portable breakfast or snack. 🙂

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I used an airtight container to store the muffins, and they remained fresh for five days. You can find the recipe here or follow the the instructions below (courtesy: Pick Up Limes). I hope you will like them as much as I did!

Ingredients:

  • 2 Tbsp (14 g) ground flax seeds
  • 6 Tbsp (90 mL) water
  • 1/3 cup (8 mL) soy milk 
  • 1 tsp (5 mL) white vinegar
  • 1/4 cup (63 mL) coconut oil, melted 
  • 1/3 cup (85 g) unsweetened applesauce
  • 1/3 cup (75 g) sugar, or sub agave or maple syrup
  • 1 tsp (5 mL) pure vanilla extract 
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 cups (160 g) old-fashioned rolled oats blended into a flour*
  • 1.5 cups (150 g) blueberries, fresh or frozen
  • 2 Tbsp (7 g) white whole wheat flour (if using frozen blueberries) 

Method:

  • Preheat the oven to 375 F (190 C) and lightly grease a muffin tin.
  • Whisk together the flax seeds and water and allow it to sit for 5 minutes until the flax gels, stirring once after a couple minutes.
  • To the flax gel, add the soy milk and vinegar, whisk, and allow to sit for another 5 minutes. Meanwhile, blend the oats into a flour.
  • Add the oil, applesauce, sugar, vanilla and cinnamon and whisk.
  • One at a time add the baking soda, baking powder and salt  stirring after each addition. Then gently mix in the oat flour until just combined.
  • Gently stir in blueberries until just combined. If frozen, do not and thaw. Toss first in flour until coated and then stir into the muffin batter until just combined. Divide evenly into the muffin tin.
  • Bake until a toothpick inserted into the centre comes out clean, about 20 minutes.

Tip:

  • If you don’t have a food processor, you can buy oat flour. If you opt for this, use 1+3/4 cups (160g). ​

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