Recipe: Banana Nut Muffins

Muffins for breakfast? They can be a healthy choice when they are packed with nutrients like the muffins in this recipe.

Servings: Makes 12

Ingredients:

• ⅓ cup gluten-free rolled oats

• 4 large ripe bananas, mashed

• 3 large eggs

• 3 tbsp melted coconut oil

• 1 tsp pure vanilla extract

• ⅓ cup nut butter of your choice

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp each baking soda and baking powder

• ¼ tsp salt

• 1 cup chopped walnuts or pecans

Directions:

1. Preheat the oven to 350 degrees, and line cups of a muffin tin with paper liners.

2. In a blender, spice mill or food processor, grind the oats until they turn into a flour-like consistency. Set aside

3. In a large bowl, blend bananas, eggs, coconut, vanilla and nut butter until combined. Add the oat flour, spices, baking soda and powder and salt and continue to mix.

4. Fold in the nuts.

5. Divide the batter evenly among the muffin cups and bake about 15-18 minutes. You will know they are done when a toothpick inserted in the center of a muffin comes out clean.

6. Remove the muffins from the oven and allow to cool on a wire rack for about 10 minutes. Remove from the tin to continue cooling.

Recipe by: Saara Haapanen

Photo Credit: Canva by martince2 from Getty Images

Recipe: Double Chocolate Banana Muffins

Serving Size: 3 Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 1 banana ripe, mashed (you need 1 cup of mashed banana).

• 1 cup shredded zucchini (if you do not like zucchini, add an extra banana)

• ½ cup granulated sugar

• ½ cup agave, maple syrup, or honey

• ½ cup butter, melted (sub coconut oil)

• 1 egg (sub flax or chia eggs - see below)

• ⅓ cup milk of your choice

• ⅓ tsp vanilla extract

• ⅓ cup all-purpose flour (sub all-purpose gluten-free if needed)

• ⅓ tsp baking powder

• ⅓ tsp baking soda

• ⅙ cup cocoa powder

• ⅙ tsp salt

• ¼ cup chocolate chips (reserve some for sprinkling on top)

Directions:

1. Pre-heat oven to 375° F and prepare a muffin tin with cooking spray or muffin liners.

2. Mash the bananas and zucchini in a bowl and add the sugar, liquid sweetener, butter, eggs/flax egg, milk, and vanilla. Set aside.

3. In another bowl, mix the flour, baking powder, baking soda, cocoa powder, and salt.

4. Gently mix the wet ingredients and chocolate chips into the dry ingredients with a spoon or spatula (don’t use a fork) until just combined! Avoid over-mixing.

5. Using a ¼ cup measuring cup or ice cream scoop, fill the muffin tin/ I got 9 muffins, and I always fill each well to the top! Bake for 18-22 minutes, until the muffins are firm to the touch. Done!

How to Make Flax or Chia Seed Eggs:

• 2 Tbsp chia seeds or flax seed

• 6 Tbsp water

Mix and let it sit for 15 minutes until you have a goopy egg-like texture.

Photo Credit: Canva by sofyabolotinaphotos