Hey everyone, I am so happy to share my blog this week with my cousin Rabani Bubber, she makes some mean muffins! So good. Anyway, here is a picture of us together and the recipe will follow!
Muffins, who doesn’t love them? Unfortunately, the standard muffin doesn’t meet my 3 criteria for food: delicious, nutritious, and of course, gluten free. After a few attempts with different ingredients, I am finally satisfied with the final product and these muffins have exceeded my expectations. They pair great with coffee in the morning or can be that perfect on the go snack for kids. I used chocolate chips in this batch, but any sort of nut or dried berry could be substituted. Once baked, you can serve them with peanut butter or Nutella for a little extra goodness!
1 2/3 cup gluten free oats
1 scoop gluten free vanilla protein powder
1 teaspoon cinnamon
2 teaspoons baking powder
½ cup unsweetened apple sauce
½ cup plain greek yogurt
1 teaspoon vanilla extract
4 tablespoons egg whites (approx. 2 large egg whites)
2 very ripe bananas (small-medium size)
Preheat oven to 400 degrees F.
Blend the oats in a food processor. It shouldn’t take long for them to be a rough flour texture.
Combine all dry ingredients in a large bowl. Set aside.
Combine all wet ingredients in a large bowl. I used a potato masher to mix the bananas in.
Combine both sets of ingredients and let sit for a few minutes to thicken.
Grease muffin tin (for 12 muffins). I would advise against using liners.
Fill muffin tin evenly with the mixture.
Bake for 15 minutes or until a toothpick comes out clean.
Remove from tin and let muffins cool for 10 minutes.
This recipe is very basic and can easily be modified to suit your needs. I haven’t tried any other versions yet, but I have a few ideas for my next batch. For example, chocolate protein powder could be used, a flavoured Greek yogurt could be added for extra sweetness or flavour, or dried fruits or nuts could be mixed in.