Mornings can be hectic, and deciding what’s for breakfast when you’re in a rush can be just enough to make you crazy. To keep the decision making to a minimum, the clean up easy, and nutrition high, I like to make these muffins about every other week for my family. They are gluten, egg, nut, and dairy free (although I topped mine with nuts), low in sugar, and high in fiber.
Before I share the recipe, I must tell you that each time I make these I tend to throw in a wild card ingredient. This is just my style. I guess you could say I’m known for this. Sometimes it works, and sometimes it doesn’t, but while you’re baking I would highly encourage you to add in a few bonuses, or replace something with an alternative just to keep things fresh and exciting each time.
Easy Peasy Allergy Friendly Muffins
- 3 ripe bananas
- 2 flax eggs: 2 tablespoons flax meal with 5 tablespoons water. Sit for 5 minutes (or 2 pasture raised eggs could be used if not egg sensitive)
- 2 cups gluten free old fashioned oats (regular works too if not gluten sensitive)
- 1/2 cup unsweetened apple sauce (pumpkin puree, yogurt, or coconut oil also works well)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon or pumpkin pie spice
- 1 scoop vanilla plant based protein powder (I like VShake by DoTerra)
- 1 scoop collagen peptides
(In the past I’ve subbed the bananas for zucchini or pumpkin puree and added 1/2 cup of coconut sugar or brown sugar for sweetness. I’ve also added a handful of spinach! What will you try? Share in the comments section!)
The best part about this recipe is the only kitchen tool you need is a blender! Blend all ingredients, with wet on the bottom, in a high speed blender until mixed thoroughly. I use a Vitamix with a tamper stick to help incorporate all the ingredients. If you don’t have this, you may have to stop and use a spoon to move your batter around. (*if using oat flour this could be mixed in a bowl)
- Our favorites are dairy free dark chocolate chips, nuts, seeds, coconut, and fruit.
Tip: if I’m only using one mix-in, I’ll hand mix it right into the batter, but when using multiples I just top the muffins after I scoop the batter into the pan.
Now it’s time to bake these bad boys.
I love to use fun silicon based reusable muffin liners, but you can also scoop them into a well greased pan. Once you’ve filled your muffin tin, bake at 350° for 18 minutes.
Make sure to give about 5-10 minutes to cool, and keep the hot pan pushed way back out of the reach of little hands. These muffins are such a crowd pleaser at my house that my two year couldn’t wait and decided to serve herself….ouch!!
I hope you’re excited to get to your kitchen and start baking! Please share this post with anyone you think could use a simple recipe to ease weekly stress. I’m confident this will become a favorite in your house as it is in mine.
I appreciate you coming here to read. Come back soon!
With Love & Gratitude,
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