GLUTEN FREE BANANA AND OAT MUFFINS

June 24, 2015

Since cutting out refined sugars, I’ve been searching for ways to recreate all of my favourite afternoon treats without white sugar or horrible refined carbohydrates that will spike my blood sugar levels and cause weight gain. Turns out it’s pretty simple to ditch the junk by making a few easy swaps. For example, buckwheat flour (which is actually a fruit seed, not a grain) has been found to regulate blood sugar levels rather than spike them. It’s also higher in essential vitamins and minerals, so try swapping your normal refined white or whole-wheat flour for buckwheat and you’ve got a healthier version of your favourite treats!

Recipe below.

gluten free banana muffins

gluten free banana muffins

gluten free banana muffins

You’ll need


2 ripe bananas

1 egg

2 tbsp oats

2 tbsp honey

2 tbsp almond butter

1 tbsp buckwheat flour

tsp chia seeds

tsp baking powder

pinch salt

sprinkling of cinnamon


Blend all the ingredients, apart from the chia seeds, together until combined into a thick paste. Stir in chia seeds and pour the mixture into muffins cases or a muffin tray. I filled mine halfway, but for bigger muffins you can fill them 3/4 of the way up.


Bake for 12 minutes at 180 and enjoy.

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