What would you say if I told you that each of these muffins is gluten free and only has 4 grams of sugar.
I would say: “get me one of those muffins!” Or better yet, two!;)
I’ve always loved banana nut muffins. In fact, I used to buy one every morning from the breakfast cart at school. That is, until I read the nutrition label and ingredients and was turned off for good!
Well, today I was seriously craving banana nut muffins and there happened to be 4 ripe bananas in our freezer. So I decided to create a healthy banana nut muffin recipe and satisfy my craving.
It’s safe to say, that after enjoying these, I won’t be heading back to the muffin cart any time soon!
Hearty Banana Nut Muffins
- 1 3/4 c old fashioned oats
- 1 tbs flax seeds
- 1/2 c brown rice flour (or other gluten free flour)
- 1/2 tsp cinnamon
- 1 1/2 tsp baking soda
- 1 1/2 tsp cream of tartar
- 3/4 c stevia
- 1 1/2 tsp molasses
- 1/2 c applesauce
- 3 tbs coconut oil
- 2 eggs
- 1 tsp vanilla extract
- 4 overripe bananas
- 1/3 c chopped walnuts
Preheat oven to 350°F. Process the oats and flax seeds in a food processor until the consistency of oat flour is reached. Pour into a small bowl and combine with brown rice flour, cinnamon, baking soda, and cream of tartar. In a large bowl, mix the stevia, molasses, applesauce, and coconut oil until smooth. Add eggs, one at a time, then slowly stir in flour mixture. Add vanilla extract. Fold in bananas and walnuts. Line a muffin pan with cupcake liners and lightly grease. Scoop the batter into cupcake liners, filling each 3/4 full. Bake for 50-52 minutes, or until an inserted toothpick comes out clean. Let cool and enjoy!
Nutritional Information (from myfitnesspal.com)
(Yields 15 muffins)
Each muffin also only has 4 grams of sugar and 131 mg of sodium.