This recipe came across my Facebook feed and I was immediately interested in trying it out. There are only 9 ingredients, all of which are pretty much stables in my kitchen, so on a whim I decided to whip these up. For a gluten free, healthier option, I was pleasantly pleased with the end result, and more importantly, they passed the husband test!
I found this recipe to be super easy. You put all of the ingredients in your blender (I have a Vitamix so it only took a few seconds to combine everything, pour the mix into a muffin tin and bake for about 15 minutes. There were several topping ideas but I used organic frozen blueberries and unsweetened shredded coconut. Since there is no sugar in the recipe they are definitely not as sweet as your run of the mill muffins but for a gluten free, no flour, no sugar (except for a little honey) option, they are pretty good.
Here is the recipe from
Cooking Light:
Ingredients
2 cups rolled oats, 2 ripe bananas, 2 eggs, 1 cup 2% Greek yogurt, 3 tablespoons honey, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon vanilla extract, dash of salt.
Topping Suggestions
– cinnamon and apple chunks
– strawberries and blueberries
– chocolate chips and almonds
– strawberries and chocolate chips
– unsweetened coconut
– anything your heart desires
Preparation
1. Preheat oven to 400°. Place 12 pieces of parchment paper or muffin-cup liners in muffin cups, or spray tin with cooking spray.
2. Throw all of the ingredients in the blender; blend until smooth and creamy, about 1-2 minutes.
3. Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice.
4. Bake at 400° for 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes. Remove from pan; cool completely on a wire rack.
Photo from cookinglight.com
