It’s finally Friday!
I love Friday mornings because I take a break from running, which allows me to linger just a little longer over breakfast and coffee. This means that I have time to make eggs, watch the news, or even bake a quick batch of muffins.
These banana muffins are very easy to make, and delicious. I admit that they aren’t very photogenic, but give them a try- they won’t disappoint.
I wanted to make some thing wheat and dairy free, because my stomach has been bothering me on runs this week. These have a healthy dose of carbohydrate from the bananas and oats, but also a nice balance of fat and protein. One muffin isn’t very filling- it’s just enough to fill your stomach before a run without weighing you down.
Be careful not to overfill your muffin tins, because they will overflow and run together. I definitely recommend serving these warm, but you will need to let them cool before removing them from the tins, or you’ll have a pile of banana-muffin-goop.
3 very ripe bananas, mashed
1 cup almond or coconut milk
1/2 cup almond butter
1 teaspoon vanilla extract
3/4 cup oat flour (made by pulsing 3/4 cup oats in a food processor until finely ground)- OR substitute coconut or almond flour
1 tablespoon chia seeds
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1. Preheat the oven to 350 degrees and spray 12 muffin tins with nonstick cooking spray.
2. Dump all of the ingredients into a large bowl and whisk together until just combined. Fill the muffin tins 3/4 full and bake for 20 minutes.
3. Check that the muffins are finished by inserting a toothpick at the center. It should come out clean.
4. Remove the muffins from the oven and cool completely before removing from tins.