Hey guys! I’ve been so busy over here and haven’t had time to make anything new but here is a throw back to one I made awhile ago and never got around to posting it. If you guys saw my IG or FB, I am planning a camping trip with Tommy which I am beyond excited about. We are slowly buying all the things. If you have any cool camping hacks or suggestions, feel free to leave them below!
Today, I am have a client call and a lot of blog work to catch up on.
This wasn’t meant to be a recap post so I will let you get onto the recipe. If you guys want me to start doing recap posts on here again, let me know in the comments 🙂
This recipe in particular didn’t come out how I thought it would but it was still delicious. Tom ate 5 of these in the 30 minutes he was home from work lol.
I honestly thought these would puff up more than they did so I’ll be doing some tweaking and that means more recipes for you guys!
I decided to split the batter in half to make two options. One chocolate chip and the other blueberry coconut. Both are so delicious especially all warmed up with some butter and coffee!
Start by preheating your oven to 350F and greasing a muffin tin. 6 for larger muffins, 12 for smaller.
Ingredients: 2 very ripe bananas 1 Tbsp vanilla extract 1 large egg 45g brown sugar (~3 Tbsp) 120g rolled oats 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 2 Tbsp Almond Butter Unsweetened almond milk as needed.
Mash the bananas in a large bowl. You can have some chunks! Totally okay here. Stir in vanilla, egg, and sugar then set aside.
Blend your oats in a bullet or food processor but leave some oats unprocessed. I left a couple tablespoons on the side so I had some whole oats mixed in the batter.
In a medium bowl, mix together oats/oat flour, salt, baking powder, baking soda, and cinnamon.
Slowly add the flour mixture into the wet ingredients.
You will need a splash or two of milk until you have a more muffin batter texture. The oats absorb a lot. I use Unsweetened Vanilla cashew-almond blend!
Stir in almond butter and let it set on the counter for about 5 minutes so the oats can set.
Bake for 12-15 minutes or until golden brown.
Macros will vary**
12 plain muffins: 15c//3f/2p
To make the blueberry coconut:
50g (~1/4 Cup) blueberries
10g coconut shreds (2 leveled Tbsp)
**I used this amount for half the batter. If you are making a full batch, double this)
Gently stir into the batter so you don’t break the bloobs open and pour into the prepared muffin tin, bake as normal.
Macros for just the blueberry coconut: 1f/2c/.2P
To make the chocolate chip:
30g (2 tbsp) Mini chocolate morsels
**I used this amount for half the batter. If you are making a full batch, double this)
Gently stir chips into the batter and pour into the prepared muffin tin, bake as normal.
Macros for just the chocolate chips: 2.5f/3c/.2P
To make this gluten free, use brands you trust. Sub oats and chocolate chips for a gluten free brand. Keep in mind oats can be cross contaminated with gluten and may not be 100% gf.
Happy baking! These will not last long, I promise!
