Healthy AF Banana Oat Muffins

No, this isn’t a food blog and I’m far from competing in the fury filled kitchen on the next instalment of Top Chef Canada, but these delicious little muffins have saved my carb loving ass so many times in the midst of craving something decadent and sweet, without consuming a copious amount of sugar, which is a huge win for me. My love of baking and cooking really started to diminish as I began to realize how horrible literally everything is for you these days, so I’ve really had to work on refining, testing and modifying a lot of the recipes that I love to make in order for them to agree with my sugar absorbing genetic makeup. Everyone I know always asks me for the recipe, so I thought I’d share it here…so, enjoy! Or just go to Tim Hortons and get yourself a fat filled fruit explosion of happiness….whatever!

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Healthy AF Banana Oat Muffins

(Yields 12 muffins)

 

Ingredients:

  • 1 1/2 cups gluten free rolled oats (honestly, I eye ball this so feel free to add more if your mixture is too liquid-y)
  • 3 ripe bananas
  • 1 egg (or two egg whites)
  • 1 scoop of protein powder (vanilla to boost the flavour or you can opt for unflavoured)
  • 1 tsp of vanilla extract
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/8 cup of chia seeds
  • 1/8 cup of pepita seeds
  • 1/2 cup semi sweet mini chocolate chips
  • 1 tbsp of shredded unsweetened coconut flakes for garnish

Directions:

Pre heat oven to 350 degrees and grease a muffin tin with coconut oil cooking spray.
In a medium sized bowl, mash together the bananas (I usually use a potato masher to do this, but a fork will work just as well). Mix in the remaining ingredients and pour mixture evenly into muffin tins, sprinkling the shredded coconut on top as garnish. Bake in a 350 degree oven for 18-20 mins. Once they’ve completely cooled, I usually pop them in the freezer so I can grab them on the go, since they thaw fairly quickly.

Do you feel healthier now? You’re welcome.

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