I think we all have that one food that reminds us of a loved one! For me it is Banana Bread and my Grandma Ronnie! She would always use a small loaf pan and add chocolate chips! Oh, how I miss my grandparents!
I do have her recipe, but I will be honest if I make a loaf…I eat the WHOLE thing! I try to tell myself that it has to be healthy since it has bananas in it, right? I am a firm believer in moderation, but since we have switched to gluten-free I figured I would try to make a 21 day fix approved version too! Win, win! I will say these hit the spot! You can add nuts if you would like, just be sure to count the nuts as a blue. Or for a treat toss in a few chocolate chips…the kids favorite!
Healthy Banana Bread Muffins makes 16
1/3 cup melted coconut oil
1/4 cup raw honey
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1 tsp nutmeg
2 1/4 cups oat flour (you can make it by grinding old fashioned oats in a blender or food processor)
Preheat oven to 350 degrees. Prepare muffin tins. (I like to use the parchment paper muffin liners.) Mix the coconut oil and honey together until combined. Add eggs, mix. Add bananas and mix on medium for 2 minutes. Add baking soda, baking powder, vanilla, salt, cinnamon, ginger, and nutmeg. Mix. Add oat flour. Mix well, scraping down the sides of the bowl. Divide the batter evenly into 24 muffins. I use a 1/4 cup measuring cup. Optional, if you are going to add nuts or chocolate chips you can sprinkle them on now. (Be sure to count your containers.) Bake for 20-25 minutes. Or until a toothpick comes out clean. *To make sure these are gluten-free use, certified gluten-free oats and check all other ingredients.
Portion Fix Container Count: 1 muffin 1 1/2 yellow, 1/2 purple, 1 tsp