Marvelous Sugarless Back to School Muffins


How we make it.

Makes 12 muffins

4 overripe bananas
2 eggs
2 teaspoons vanilla extract
1/2 cup milk
2 cups oats, blended
1/2 teaspoon Kosher salt
1 tablespoon + 1 teaspoon baking powder
2 teaspoons cinnamon
1/4 cup flax
2 tablespoons chia seeds
1 cup almond flour

Preheat oven to 350 degrees and line a muffin pan with 12 muffin baking cups. Place bananas, eggs, milk, vanilla, oats, salt, baking powder, cinnamon, flax seeds and chia seeds in a blender. Blend until smooth, then add almond flour and blend again until combine. Pour batter evenly into muffin cup and bake for 30 minutes or until toothpick comes out clean.

Why we make it.

Early school mornings call for healthy breakfasts that take no effort and cause no complaints. Who knows what they're eating the rest of the day at school because I'm too lazy to pack a lunch box. These muffins come from my friend Louise, who is always the queen of cutting out junk. At her house she keeps it simple and healthy but always delicious. One of her kids showed up at my house this summer with a bag of these muffins hanging from his handlebars and I had to get the recipe. No sugar involved! Sweetened only with bananas. And yet, that certain satisfying je ne sais quoi about them that makes you have to get the recipe so you can feel good about something good. Leave it to Louise. That's why we make them.

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