Monday, July 25, 2016

Oatmeal Banana Muffins

"Count your life by smiles, not tears."
"Count your age by friends, not years."

Today's recipe is not what was scheduled...this one was more of a fall recipe but to be honest I didn't have time to get any new "summer" recipes done last week. I'm sure you can relate - summer is so beautiful and busy that sometimes you need to get out and enjoy it and worry about the rest later. Its ok to let yourself do this once in a while - its good for you!

Regardless these Oatmeal Banana Muffins are delicious, easy to make and are a super healthy "to-go" breakfast or snack. They are gluten free and low in refined sugar. The fibre from the oats and chia seeds will keep you feeling full and energetic and the bananas add a natural sweetness along with a dose of potassium.

Now its back to the kitchen for me to bring you something summery and delicious for next week.



Oatmeal Banana Muffins

2 cups gluten free oats
1 Tbsp baking powder
2 tsp cinnamon
1 tsp sea salt
1 Tbsp chia seeds
1/4 cup Earth Balance (vegan butter)
1/2 cup coconut sugar
1/4 cup almond milk (preferably unsweetened)
2 ripe bananas, mashed
1/2 cup unsweetened apple sauce
1 tsp vanilla extract
1/2 cup vegan dark chocolate chips
1/4 cp walnuts to top (optional)

Pre-heat the oven to 325.

Prepare a muffin tin with paper muffin cups or lightly grease it with Earth Balance.

In a high speed blender or food processor blend the oats until they have the consistency of flour. In a large mixing bowl add in the baking powder, cinnamon, sea salt and chia seeds and stir until well combined.

In a separate mixing bowl cream the Earth Balance and sugar with a hand mixer until they are creamy. Mix in the almond milk, mashed bananas, apple sauce and vanilla extract.

Add the "wet" ingredients in with the "dry" and stir until well combined. Stir in the vegan chocolate chips.

Using a large spoon, fill the muffin cups 3/4 full with the batter. Add a walnut to the top of each muffin if desired. Cook in the oven for 40 - 45 minutes, until the tops start to lightly brown. Remove and let cool for at least 10 minutes.

These muffins will keep in an airtight container for 2 days or you can freeze them for up to a month. I  like to make a double batch and keep them in the freezer so they are easy to take when you are running out the door.

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