Okay, so I said I like muffins–and I meant it. Today I decided to try a really different recipe, with happy results. It’s nice to be able to add a muffin recipe that’s healthy and super quick to my arsenal.
This recipe is gluten-free and healthy AND tastes good. Not only that, you can mix them up in less than five minutes in a food processor or blender. Magic! Very ripe bananas work best, and 2 eggs can be used in place of the flax. The muffins will rise nicely and then deflate a bit–don’t be alarmed.
5 Minute Gluten-Free Muffins
adapted from Running with Spoons, makes 12 muffins
2 cups old-fashioned oats, well packed
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons chia seeds (optional)
1/2 teaspoon cinnamon or ginger (optional)
1 cup low-fat plain Greek yogurt
2 ripe bananas
2 tablespoons flax + 5 tablespoons water*
1 teaspoon vanilla
chocolate chips, for sprinkling on top
Preheat oven to 400 degrees. Prepare a 12-cup non-stick muffin tin with spray.
Place the oats (when measuring, pack tightly into measuring cup), sugar, baking soda and powder, spice and chia seed (if using) into a food processor or blender. Pulse until ingredients are the consistency of whole wheat flour.
Add bananas, yogurt, flax mixture and vanilla. Process until well mixed and smooth.
Fill tins 3/4 full and top with several chocolate chips. Bake for 15-20 minutes, until a toothpick comes out clean.
*To make flax egg replacer, use finely ground flax (fresh-ground works best). Mix 1 tablespoon per egg with 2.5 tablespoons warm water. Stir and store in the fridge while you prepare the rest of the recipe. Stir again before adding.