My job causes me to wake up early in the morning and gets me home nice and early. Although it is great for my children’s schedule and meeting the bus after school, it isn’t so much fun waking up at the crack of dawn when the sun isn’t even up. January is the worse! Getting out of your nice warm bed, changing out of your cozy pjs and trying to move quickly and quietly is a challenge. The dark and cold makes this mama move slower than a snail. Its mornings like this that I need something quick and easy, but also filling, for breakfast. Toast is great, but it can become tiresome. Oatmeal is another favourite, but there are times that I’m so slow (aka the snooze button was hit one too many times!) that I can’t afford the extra 5 minutes to sit and eat it. To me, a muffin is the ideal breakfast!
Alas, life with celiac disease makes this rather difficult. If you have ever tried a gluten free bread or cake, you are probably familiar with the dense, heavy textures. It is stick to your ribs (not in a good way) that feels like a lump traveling from your mouth to your stomach. Don’t get me wrong! There are some fabulous muffins on the market, but they contain too many extras (fat, sugar, processed ingredients) for my liking. I thought I was stuck with toast or waking up 5 minutes earlier, until a friend recommended to me her mom’s healthy banana muffin recipe!
Breakfast Banana Oat Muffins
- 3 medium, ripe bananas (Approx 1 cup)
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- ¼ cup white sugar
- 2 large eggs
- ½ cup milk (I used 2% but you can use any variety; Almond, coconut, 1%, etc)
- 1 teaspoon vanilla extract
- 1 ¾ cups gluten free rice flour
- 1 ¼ cups gluten free rolled oats
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 cup of dried cranberries.
- 1-2 teaspoons brown sugar
Step 1: Mash bananas in a bowl until smooth
Step 2: Add melted coconut oil, maple syrup, sugar milk, vanilla and eggs. Stir well.
Step 3: In a separate bowl, mix flour, oats, baking soda, baking powder, cinnamon. Mix until combined.
Step 4: Mix dry ingredients into the wet ingredients. Stir until there is no more visible flour. Don’t over mix or it will become too stiff and heavy.
Step 5: Pour mixture into greased or lined baking cups. Fill to the top.
Step 6: Sprinkle top with brown sugar, extra oats and cranberries.
Step 7: Preheat oven to 325F and bake for 18-20 minutes
Step 8: Remove from dish and set to cool on wire rack for 20 minutes.