Hearty Banana Nut Muffins

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)

Calories: 134

Fat: 6g

Carbs: 19g

Protein: 3g

(Yields 15 muffins)

Each muffin also only has 4 grams of sugar and 131 mg of sodium.