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Banana Bread Muffins with a Superfood Twist

So I had these bananas sitting in my kitchen for FAR too long, they got good and brown and my boyfriend was ready to throw them away when I remembered “WAIT!  Those are perfect for banana bread!”.  After saving these bananas from a pointless death I decided that if I didn’t get into the kitchen right then and there that these banana bread muffins would never happen.

 

I have been back on a superfood kick and wanted to find a unique way to incorporate some into my muffins but after looking into how the cooking process kills many of the “good for you” properties of said superfoods I decided to try and use them AFTER the cooking process was done.

 

INGREDIENTS:

Wet Ingredients

  • 3 medium, very ripe bananas
  • ¼ cup MCT oil (or sub with melted coconut oil)
  • ¼ cup pure maple syrup
  • ¼ cup coconut sugar
  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons WARM water)
  • ½ cup unsweetened almond milk, room temperature
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 3 cups of gluten free rolled oats
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon salt

Toppings

 

DIRECTIONS:

  1. whisk together ground flaxseed and warm water and set aside. (let sit for at least 10 min.)
  2. preheat oven to 325 degrees and either line a muffin tin with baking cups or spray down with some coconut oil.
  3. in a large mixing bowl mash your three bananas using a potato masher or the back of a fork until you work out most of the lumps. Add the rest of the wet ingredients to your bananas.
  4. take two cups of your gluten free rolled oats and process them in a food processor or in a high speed blender until smooth to create your own oat flour.
  5. in a new bowl mix together all of your dry ingredients plus the oat flour you just made.  Once this is well blended slowly add it into your wet ingredients, mixing until well incorporated but make sure not to OVER mix or else your muffins will come out very dense.
  6. pour the batter evenly into your muffin tin.  Bake for 22-26 min.
  7. while muffins are baking soften enough vegan butter for one muffin.  Add 1/2 tsp maca root and a splash of maple syrup, whisk until well incorporated.  (make more if you intend on eating more than muffin at once or are making for others)
  8. remove the muffins from the oven and let cool.
  9. enjoy one muffin with your delicious superfood “butter” !

 

WHY MACA ROOT?  maca root is a wonderful superfood from Peru.  It is great for boosting your energy and balancing your hormones.  Add 1 tsp of this stuff into your diet a day and say goodbye to hormonal acne!

 


1 Comment »

  1. Loved these, Bridgette!
    I always save my black bananas past the point of their prime, because I can’t find a good GF/Vg recipe to commit to. These are on point!

    I did actually end up adding a teaspoon of maca into the batter… Hope I didn’t kill off too much of the good stuff. Yielded 16 awesome muffins for me!

    Comment by Kandee KC — February 12, 2017 @ 6:48 pm

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