As many of you know I have been traveling and that has forced me to eat out. A lot.
Sadly, eating out doesn’t always = healthy.
Take for example the other day when I was “in the mood” for ice cream, so I stopped and got some and no, I don’t regret it.
While I have been home these last few days, I have taken advantage of getting up early and cooking or baking something before working so that I eat better and so does my daughter when I am not home.
They are pretty tasty, but I have to say that I am likely going to invest in silicone liners, these paper ones are so old school!
We have been eating them with homemade yogurt and vanilla pudding (not together) and fruit.
Next time I will probably add some blueberry or strawberry purée to give it a little sweetness and maybe flax seed will change the texture a bit.
4 very ripe bananas
2 cups oats, ground into flour
½ cup unsweetened apple juice
½ cup unsweetened applesauce
2 tablespoons ground flax seeds
1 teaspoons ground cinnamon
½ tablespoon alcohol-free vanilla extract
½ tablespoon apple cider vinegar
½ tablespoon aluminum-free baking powder
½ teaspoon sodium-free baking soda
- Preheat oven to 350º F.
- Line a muffin pan with 12 cupcake liners.
- Grind oats into a flour.
- Place in a large bowl and add all the other dry ingredients.
- Puree bananas in a food processor fitted with the “S” blade until smooth.
- Add the apple juice, applesauce, extract and apple cider vinegar and process again until combined.
- Pour over dry ingredients and mix until just combined.
- Do not over mix.
Pour into muffin liners filling about 2⁄3 full.
Bake for 20-22 minutes until tops are golden brown and toothpick inserted in the center comes out clean.