Today has been freezing in my little NYC apartment! Darn polar vortex! It finally has reached 20 degrees outside. So while I am stuck in the house, I decided to bake something (also to warm up my apartment!). Looking through what I have to work with since I didn’t want to go to the store, I found 3 ripe bananas, frozen blueberries and gluten-free oatmeal packets. After about 15 minutes searching online, I found multiple recipes that I liked then just made it my own. You can too! Feel free to adjust, add, change anything you feel like. That is the beauty of cooking! I wouldn’t mess with the base too much though, that is what holds it all together.
Rustic Gluten Free Blueberry Banana Muffins w/Chia Seeds
2 cups almond flour
1 cup GF instant oatmeal packets (I used two packets)
1 cup organic cane sugar
1 tsp baking soda
.5 tsp salt
.5 tsp cinnamon (maybe add nutmeg to? I didn’t have any on hand)
.5-1 cups Chia Seeds ( I threw this in for fun, hey why not?)
2-3 ripe bananas (I used 3, silly to leave one out)
2 large brown eggs
1/3 cup Butter-melted (This is where I took Earth Balance Natural Buttery Spread w/omega-3 and coconut oil to make the 1/3 cup)
1 tsp vanilla extract
1-1.5 cups of frozen blueberries
Step One: Put on cute apron and some fun music. (This is important!) Always look cute while baking and enjoy the time. Never let it become a chore. Plus, if your honey walks in you look extra cute cute!
Step Two: Preheat oven to 375 degrees.
Step Three: Line muffin tin with paper cups (if you are presenting these to friends, then I say go all out and get some fancy ones!)
Step Four: In a medium bowl, mix all dry ingredients together. Flour + oatmeal + sugar + baking soda + salt + chia seeds + cinnamon. (I realize now that I could have added 1 tsp of baking powder too, oops!)
Step Five: In a separate bowl, mix together all the wet stuff. Mashed up bananas + eggs + vanilla extract + butter (or coconut oil mixture)
Step 6: Now fold in the banana mixture into the flour mixture. When that is nice and mixed, add the frozen blueberries.
Step Seven: Spoon batter into muffin cups. Bake for 15-18 minutes. Keep an eye on them, and rotate the pan half way through in case your oven has hot spots.
Double check with a toothpick that it is done, it should come out clean. In a pinch you can also use a chop stick. Hey I live in NYC, we get takeout all the time. Don’t judge 😉
Step Eight: Remove when done, let cool for about 10 minutes or so.
TIP-When the sides of the muffins are turning golden brown, you can add a little bit of sugar on top, then put them back into the oven. This will create a nice crunchy topping.
Viola! Yay! It wasn’t a total disaster! That is always a great reason to celebrate. They came out more cake like, which I like better anyhow.
Hope you enjoy! If you make these, let me know what you think! What did you change to make it your own?
(Not a picture from today, but see! Wearing my apron!)