healthy banana muffins
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breakfast is the most important meal of the day, and with these healthy banana muffins breakfast can be fast and delicious as well as good for you
This post is for you moms.
The working mom, stay at home mom, work at home mom. Single moms, and dads who double as moms.
It’s that wonderful time of year. Holiday time, where time is scarce. We are overworked and undernourished. NO matter how early we get up, or how late we stay up, we never seem to have enough time.
Our list grows by the day. Sure, we always find time for the homework and school projects. The bake sale and fundraisers. Deadlines are met and the house gets cleaned, usually. Eventually we find ourselves moved from the bottom of the list to off the list entirely.
We stumble through our days in a constant state of exhaustion; I know I cannot be the only one. And then we wonder why we end up getting sick.
When my days are packed full, I tend to skip exercise first, even though I always feel so good after, and I don’t put any thought into what I eat. I grab whatever is easy and available in the few minutes I take for myself to eat.
This year, on top of the holidays we’re moving. Stress on top of more stress. My parents are spending Thanksgiving with us; they arrive on Thursday. Stella’s birthday is two weeks after that. Two weeks later is Christmas, the move, and then Charlie’s birthday. I want to enjoy every single minute of the holiday season, and to do that I need to feel good.
Moms, if you want to feel good, you need to treat yourself well. And that starts first thing in the morning with a good breakfast. A few minutes of prep the night before ensure a quick breakfast that is not only delicious but so good for you. These healthy banana muffins are made with no sugar, no dairy, no oil, and if you use gluten free oats, gluten free. They fill you up with no sugar crash mid-morning. Did I mention these muffins are delicious? They are.
healthy banana muffins
- 2 cups old fashioned oats
- 2 Tbsp ground flax
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 very ripe bananas, well mashed
- 1/2 cup unsweetened applesauce
- 2 tsp apple cider vinegar
- 1 tsp vanilla
- preheat oven to 350 degrees
- line muffins pan with liners or grease well
- pulse oats in a food processor until you have a fine flour
- add flax, baking powder, cinnamon, baking soda, and salt to the oats - whisk to combine
- stir in the mashed banana, applesauce, vinegar, and vanilla
- scoop 2 Tbsp of batter into each muffin cup
- bake 20 minutes
- muffins can be stored in an airtight container for up to 3 days
To ensure your muffins have enough sweet to make them something you actually want to eat, use SUPER ripe bananas. As in totally brown and almost ready to be tossed. To make your muffins gluten free make sure to buy gluten free oats, but any old fashioned or quick cooking oats work for these muffins.
I love my banana muffins spread with a bit of almond butter. With a cup of berries you’ll have a fast and easy breakfast you can feel great about, and plenty of energy for the workout you’re going to squeeze in.
It’s time to add ourselves back on the to-do list moms.