I have a new product coming out soon. I’m hoping to get it officially launched next week. I still have a little work to do on it, but I’m excited about. With that said, I got a little behind this week. Have you ever felt like your constantly out of sorts? That’s been my last six months or so. Every time I feel like I’m back on track, I get knocked off. Frustrating. I tend to retreat to my new found happy place, especially when it’s cold and wet outside, which is in the kitchen. I really enjoy trying new recipes and photographing them. I find it relaxing destroying the kitchen with every inch of the counter covered in something or by something. Then I clean every up and the kitchen sparkles, the new recipe smell fills the air and it’s been a good day. Whether the recipe is good or great or in some rare cases, ends up in the trash – I tried something new, learned something and the best part, had fun doing it.
Yesterday with the April snow pouring down, I made these Honey Banana Oat Muffins. I really don’t know how to explain it. I don’t like bananas and yet, I have six or seven blackened ones in my freezer. How did I get so many? I thought it was time to use them and make room in the freezer for something else.
These muffins were super tasty. Spongy, moist with a bit of healthy. Now, they are not very sweet, but I wanted them to be more for a healthy breakfast and not empty calories. Sprinkling the brown sugar on the top will add a bit of sweetness, but is completely optional.
Tidbit | Freezer Friendly for up to three months.
- 3 ripe medium bananas
- ¼ cup unsalted butter, soften
- ¼ cup greek vanilla yogurt
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup gluten-free all purpose flour
- ¾ cup quick gluten-free oats
- ½ teaspoon xanthan gum
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- Brown Sugar
- Preheat the oven to 375 degrees F and line or grease 12 muffin cups.
- In a small bowl, mash bananas using a fork or potato masher until smooth.
- In the bowl of a stand mixer, place butter, yogurt and honey, mix until well blended.
- Add in the egg, vanilla, and bananas, mix until well combined.
- Stir in the flour, oats, xanthan gum, baking powder, salt, cinnamon, and nutmeg on low speed until all the ingredients are wet.
- Spoon the batter into the prepared tin, filling almost to the top.
- Optional: Sprinkle with a small amount of oats and some brown sugar.
- Bake for 15-17 minutes, or until golden on top and springy to the touch.
- Allow to cool for a few minutes before removing from muffin tin to wire rack.
- Serve warm.