I have never been much of a baker. I actually used to hate it. Measuring anything felt like a total drag and I would always wing it which meant the final product was a flop. I have been wildly surprised how much my 4 year old, Hudson, has inspired me to bake more for the sole fact that it is something fun we can do together! He even has this awesome baking bandana that he wears each time! He is like a rodeo baker! Lol. I digress.
So–back to the muffins. A few weeks ago I wrote a piece for US News Eat + Run on meal planning and a bunch of my RD friends shared that they bake batches of muffins (and even freeze some) for the week so that they always have an easy breakfast or snack available. This is not a new concept by any means but it inspired me to mix things up in my meal prep routine. Then, Sally from Real Mom Nutrition (check out her awesome blog if you have not) posted a muffin recipe that involved one bowl (easy clean up, yay!) and I was instantly intrigued. A peaked at the recipe and gave it a whirl with my haphazard measuring techniques and the result was a total flop–hahahah–i mean so bad that even Hudson would not eat it (though I tried to bribe him because there were chocolate chips). Okay–confession over though I think its fun to share that we all mess up recipes even when we cook for a living!
So–back to the muffins (again)–I committed myself to the making them right and even swapped a few recipes so that they would be gluten free and dairy free as well! So…thank you friends and Hudson for inspiring me to bake and to have healthy muffins on hand for the week. Thank you Sally for giving me the foundation to an incredibly easy recipe that works if you measure the ingredients right! And…thank you social media (gasp!) for connecting me with all of these great inspirational people that cook up really yummy, healthy food and have great things to say! PS–you (my blogger friends and readers) have also inspired me to put more time into taking more beautiful pictures of the food because it should look as good as it tastes—bare with me–I’m a beginner 🙂
Onto the recipe! I hope this inspires you!
- 3 Ripe Bananas
- 1 cup Unsweetened Coconut Milk
- 1/2 cup all natural peanut butter or almond butter
- 1/3 cup grade b maple syrup
- 2 eggs
- 1/4 teaspoon vanilla extract
- 3 cups gluten free oats
- 1 teaspoon baking powder
- 1/4 cup shredded unsweetened coconut
- 1/2 cup dark chocolate chips
- In a large bowl: mash the bananas. Using a hand mixer, add the eggs, vanilla, maple, nut butter and milk. Combine. Stir in the oats, coconut, baking powder, and chocolate chips.
- Allow the batter to sit for 10-15 minutes so that the oats absorb some of the moisture.
- Divide batter evenly into a lines muffin tin. Bake at 375 for 20-25 minutes.