Gluten Free Banana Nut Oatmeal Muffins

I am the first one to admit that I am OBSESSED with grocery shopping. There is something about walking up and down the food isles, searching for sales, and looking for the best new staples I can find. One area I always tend to get a little carried away with is the fruit isle. The apples, oranges, berries and bananas always look so fresh and tasty so I insist on stocking my pantry with them. But like any perishable food, I never manage to eat them all in time and they go bad. The great thing about fruit is that typically the riper they get, the sweeter they taste. You can put any ripe fruit in your food processor to make a tasty fruit spread, yogurt parfait topping, or in this case, muffins. As you all know, the best banana bread calls for the bananas right before you feel like you need to throw them away.

However, when it comes to your gut, it is important to limit the amount of sugar you indulge in during the day. Like I mentioned in previous posts, candida (the bad gut bacteria) feeds off of sugar, often times even the natural sugar you find in fruit. So I always try to limit one fruit to my diet a day. Everyone is different so just because I only eat one fruit a day doesn’t mean you have to follow those guidelines as well. The important thing is to listen to your body and understand what it needs and how it reacts to certain foods.

I hope you enjoy these easy, healthy, and “indulgent” banana nut muffins. They are perfect for a breakfast on-the-go, or an afternoon snack. For an extra kick I would recommend adding chocolate chips or topping it off with some natural nut butter. Here is how to make them:

Ingredients: 

  • 2 very ripe bananas
  • Two cups of gluten free oatmeal (I used Bob’s Redmill)
  • 2 tsp cinnamon (a great natural sweetener that boosts your metabolism and doesn’t affect your glycemic index)
  • 1 egg (grass fed, organic)
  • 1 cup almonds
  • 2 Tbs. almond butter
  • 2 tsp. vanilla
  • 1 tsp. baking powder
  • Optional: Dark Chocolate chips or dates for extra sweetness

Directions:

  1. Preheat your oven to 350 degrees F
  2. In your food processor, combine all ingredients (leave out chocolate chips if you use them)
  3. Blend the mixture until creamy and the oatmeal is smooth
  4. Grease a muffin tin with avocado or coconut oil
  5. Add the chocolate chips to the mixture if needed
  6. Add 1/4- 1/3 cup scoop (or whatever size you want them to be) into each muffin holder
  7. Place pan in the oven for 12 – 15 minutes until cooked all the way
  8. Once they are cool, top with your favorite nut butter
  9. That’s it!! So easy! Enjoy 🙂

 

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