During my sugar-free month challenge (post about it here), I forced myself to get creative with go-to snacks that complied with my rule of no added sugar. On days when a piece of fruit just wouldn’t cut it, these muffins did the trick. With the texture of cake and the natural sweetness from the banana, it satisfied my craving without breaking any of my rules. Try the recipe for yourself, and let me know what you think!
- 2 cups of blended rolled oats (blend about 2 and 1/4 cups of rolled oats until they are a flour like consistency)
- 3 ripened bananas
- 2 eggs
- 3/4 cup of unsweetened vanilla almond milk
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- cacao nibs (optional)
Preheat the oven to 350 degrees. Combine dry ingredients (remember to blend the oats first!). Add eggs, bananas, and milk. Mix together until achieving a cake-batter consistency. Pour batter into muffin tin (spray tin with non-stick spray if you are not using paper or aluminium cupcake holders.
Garnish the top of each muffin with oats and cacao nibs (optional, but it look pretty).
Bake for 20-25 minutes. Take a toothpick to the center of a few muffins to make sure they are ready. Let them cool and then enjoy!!!