When you are as active as Clara and I like to believe we are, it's hard to find appetizing treats that don't give you the urge to climb a mountain without a harness, and then scurry as fast as you can around a track to erase the guilt and shame.
Being somewhat healthful, it's an arduous task to find goodies that don't taste like something that should be attached to a tire and used to drive.
We think we may have nailed this one here, folks.
Check out these Banana Muffins, and let us know if they could pass for the real thing!
INGREDIENTS;
3 ripe bananas
2 eggs
3 tbsp avocado oil
1tbsp baking powder
2 tsp baking soda
1/4 tsp sea salt
1/2 tsp cinnamon
2 tbsp pure maple syrup
1/2 cup coconut sugar
2 cups rolled oats
1.5 cups gluten free flour blend
3/4 cups unsweetened almond milk
1/2 cups mini chocolate chips (optional)
DIRECTIONS:
1. Pre-heat oven to 375 degrees
2. In a large bowl, mix together 3 ripe bananas, 2 eggs, 3 tbsp avocado oil until well combined
3. Add 1 tbsp baking powder, 2 tsp baking soda, 1/4 tsp sea salt, 1/2 tsp cinnamon and 2 tbsp pure maple syrup. Add in 1/2 coconut sugar, 2 cups rolled oats, 1.5 cups of gluten free flour blend, 3/4 cup almond milk.
Mix well and add 1/2 cups of chocolate chips.
Pour into lined muffin tins and bake for 25 minutes. Let cool 5 minutes.
Eat one. When finished, eat another one. Continue until there are none left.
Thanks to @_peonyphotography for the delectable muffin pictures.