Gluten free banana yogurt oat muffins

So, I found this little recipe for banana muffins and wanted to make it healthier, well, I tried, but ended up with a dense mess, so I asked my friend Shanna Shad to help me figure out how to perfect it and she did!

Here is the result and she said her 2 year old ate nearly all of them!

Yield 18 muffins
Prep time 10 min
Baking time 16-18 min
Total time (includes cooling) 35-40 min
Ingredients:
1 c. oat flour
1/3 c. flax meal
2/3 c. almond flour
2 scoops vanilla protein powder
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
6 packets of stevia
Pinch sea salt
2 cups mashed overripe banana – usually 4 large ones
1 whole egg and 2 egg whites, room temp and lightly whisked
½ c. plain fat free Greek yogurt, room temp
2 tsp vanilla extract
¼ c melted coconut oil
½ c unsweetened almond milk, room temp

Optional ingredients:
½ C chopped walnuts
**you can add raw honey or extra stevia to taste for added sweetness

Directions:

• Preheat oven to 350 degrees
• Prep muffins pans – spray lightly with cooking oil spray
• Whisk together dry ingredients thoroughly (Oat flour through sea salt) in a big bowl and set aside
• Mash bananas with a fork, mix in the rest of the wet ingredients until well combined. It takes a little bit to get the coconut oil fully mixed in.
• Add the wet ingredients to the dry and mix slowly with a spatula till just combined. Fold in the walnuts if you choose to add them in. Don’t over mix
• Full muffin tin ¾ full each cup.
• Bake 16-18 min or until the top bounces back when lightly pressed
• Cool in pan 5 min then cool on a wire cooling rack, at least 10 min, so you don’t burn your mouth. Enjoy!

 

MACROS:
Makes 18 servings– 1 muffin per serving
Calories: 135
Fat: 7g
Carb: 12g
Protein: 7g