Monday, February 18, 2013

crazy food: gluten free muffins

We have been addicted to these at our house. These muffins were a good alternative to cereal or oatmeal in the morning. These can be made at the beginning of the week and store well in the fridge; making these the perfect, quick, go to breakfast. Extremely moist. Full of flavor.

GF breakfast muffins:

2 1/2 cups old fashioned oats
1 cup plain low fat greek yogurt
2 eggs
1/4 cup honey
1/4 cup coconut sugar
2 tsp baking powder
2 tsp baking soda
1/4 cup ground flax seed
1 tsp vanilla
2 very ripe bananas
*1/2 cup walnuts
chia seeds for sprinkling

*could also substitute for almonds, craisins, chocolate chips, blueberries, strawberries, grated carrots.

preheat oven to 400 degrees. grease muffin tins with desired oil (I used coconut oil).

place oats in food processor and pulse until fine powder is created (around 10 seconds). add yogurt, eggs, honey, coconut sugar, baking powder, baking soda, flax, vanilla, bananas pulse until combined and bananas are smooth.

stir in walnuts.

let batter rest for 15 minutes (this can be skipped if in a time crunch. I do feel they come out a little lighter though if the batter rests.)

divide batter into greased muffin tins (filling muffin tins almost full). sprinkle desired amount of chia seeds on top. bake for 18-20 minutes or until toothpick comes out clean. cool on wire rack. enjoy with honey or desired topping.

No comments: