Maple Banana Muffins

Welcome to SC’s Kitchen!! I’ve been perfecting this muffin recipe for a few months now & I finally made my BEST BATCH!! Meaning, it’s time to share with the world!!

Below you’ll find my go to recipe for MAPLE BANANA MUFFINS!!!! A gluten, dairy, refined sugar, guilt free -eat the whole batch and still feel good- kinda creation.

I personally try to stay somewhat consistent with limiting my intake of refined sugars, and I’m also dairy, gluten, and soy free for the past 2 years for some crazy health reasons!! (more on that in a future blog post?? lol). So, if you’re also trying to navigate the world of healthier baking/ making easy swaps in your kitchen like me, but still want to enjoy yummy treats … I GOTCHA!!!

As a girl who grew up in the South with a mom who baked literally every single day…. I’ve been passed down the baking gene. Indeed, I’ve always been an avid baker, but lately I’ve been in the kitchen a little extra… trying this and that to find out what works for me. On the hunt for sweet treats I can enjoy that will feel like a warm hug AND taste as good as the things I grew up eating… just that won’t hurt me. Sooooo I’m beyond stoked to share one of my fave creations that TASTES GOOD and actually makes you FEEL GOOD!! WOOO!! Take a pic and tag me if you try this recipe & happy baking!

*Hehe peep 2 muffins already missing in my pic. I couldn’t wait to eat them ◡̈

MAPLE BANANA MUFFIN RECIPE :

(makes 12 muffins)

• 1 ¾ cups oat flour (I blend GF Oats in a blender to form a powder & make my own)

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp sea salt

• 1 tsp cinnamon

• 2 ripe bananas, mashed (about 1 cup)

• 2 large eggs

• ¼ cup olive oil

• ¼ cup pure maple syrup

• ¼ cup greek coconut yogurt (I use Culina brand bourbon vanilla w/ collagen)

• 1 tsp vanilla extract

Directions:

Preheat oven to 350°F. Line a muffin tin with paper liners.

1. Mix dry ingredients: In a large bowl, whisk together oat flour, baking powder, baking soda, salt, and cinnamon.

2. Mix wet ingredients: In another bowl, mash bananas well. Add eggs, olive oil, maple syrup, coconut yogurt, and vanilla; whisk/ blend in Kitchen Aid until smooth.

3. Combine: Add dry ingredients to your whisked wet ingredients and stir until combined.

4. Fill muffin cups about ¾ full.

5. Bake for 16–20 minutes, *You’ll smell the aroma in your entire kitchen when they’re done!!

6. Cool for 5 minutes in the pan before transferring to a rack.

Enjoy XOXOX!!