Banana Muffins

This is a flour and sugar free recipe adapted from multiple recipes which turned out really well.  They rise nicely as they bake but as soon as they are out of the oven they begin to collapse.  The do retain a nice texture, lighter than I would have expected and very moist.  With such a super simple recipe these mix up quickly & bake in about 15 min.  You could change them up with different add ins, I used walnuts, chocolate chips, blueberries, but cranberries, any nuts would be good, diced apples the list is endless.  I also added 1/4 tsp almond extract the last time I made them for a slightly different flavor you could change that up also.  I first saw this recipe here: Fit and Healthy with Debbie she has some great recipes & lots of fitness information.


Banana Muffins

Ingredients:

2 1/2 c oats

1 6oz container plain greek yogurt

3 eggs

1/2 c agave syrup (honey works I just prefer agave flavor)

2 tsp baking powder

1 tsp baking soda

2 T ground flax seed

1 tsp vanilla

1/4 tsp almond extract (optional)

2 ripe bananas, cut into slices for better processing

Directions:

Preheat oven to 400° and prepare muffin pan even if I use paper cups I still lightly spray them with canola oil.

In food processor put dry ingredients oats, powder, soda, ground flax seed, run processor until oats are ground (just a few pulses for my processor).

Add the rest of the ingredients and blend well (banana lumps should not be visible)

I place one scoop of batter in each muffin cup paper then place the extras (nuts, chips, blueberries, apples, etc.) I'm using on top of that, fill the cups almost to the top, since they rise well but will deflate I  like the cup full.

Bake for about 15 min depending on your oven.

Batter is more than 12 muffin cups so I fill a ramekin with extra.

deflated right before my eyes

Granola

Granola is a standard for me, I tweeked and tweeked until I got it to this recipe.  You really can't go wrong adding or removing anything from the lineup but this is the combination that I enjoy.   Adding or substituting other dried fruits, nuts, raisins will give it your special flavor.  Having tried different products but I came back to Old Fashioned Quaker Oats and  Ocean Spray Craisins, the other items I usually buy in bulk from a couple different local stores in our neighborhood.  You definitely want to use good quality products to get the best flavor.


Rolled Oats (this is the base so I use about 3 cups)
unsweetened coconut
sunflower seeds
almonds (sliced)
walnuts (chopped as finely as you like)
pecans  (chopped)
pumpkin seeds
wheat germ
ground flax
cinnamon
canola oil
honey or Blue Agave syrup


Mix in large bowl I don't measure just keep adding probably about 1/2-3/4 cups for everything after the oats.  Mix it well, then drizzle oil & honey over mixture stir again, drizzle both again & stir again.  Some clumping is good and you can squeeze mixture if you want more clumping.  Spread onto foil lined baking sheet and toast in oven at 300 for about 20 minutes don't over toast, I usually set timer for 10 min and stir mixture up a bit.

Remove from oven and sprinkle with following ingredients:
(I add these after toasting because the soy nuts get to crunchy and the cranberries get tough)


soy nuts
dried cranberries


Let mixture cool completely and store in air tight container.  I like to label the ziploc with the date since there are so many nuts in this mixture but rarely does this last long enough to go bad.  I enjoy it with milk on it and a cup of Darjeeling tea.  Mixing it with yogurt, sprinkle on ice cream or just straight like a trail mix are also ways we enjoy it.