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Banana Oatmeal Muffins

Banana Oatmeal Muffins
Super healthy banana oatmeal muffins are naturally gluten free and so simple to make!

Super healthy banana oatmeal muffins are naturally gluten free and so simple to make!

When they don’t have school, my kids are largely on their own for breakfast. If they drag through the morning because they didn’t eat a proper meal first thing, I can live with that.

But on school days, I’m all about a healthy and hearty breakfast. These super healthy banana oatmeal muffins are just the thing. Brain food to go (if need be)!

These healthy banana muffins are naturally gluten free and made with no butter, no oil and no added refined sugars. Make the batter in the blender!

They freeze beautifully, and they’re ridiculously easy to make with suuuuuuper basic pantry ingredients. Did I mention how healthy they are yet?

I typically like to make the batter for these muffins in the blender, as it’s the only way to make a smooth batter. And a smooth batter leads to a smooth muffin.

Super healthy banana oatmeal muffins are naturally gluten free and so simple to make!

But lately I’m having blender issues, and in case you’re blender-challenged as well, I wanted you to have options. So in the video at the top of this post, I’ve used a mini food processor to grind the oats into a flour and to blend the sugar and bananas.

The rest of the batter is made by hand. It’s not a perfect solution, but the muffins are still absolutely delicious, hearty and healthy as ever.

These healthy banana muffins are naturally gluten free and made with no butter, no oil and no added refined sugars. Make the batter in the blender!

Other than a small handful of chocolate chips (which you could easily replace with much more virtuous chopped nuts of nearly any kind), these muffins are just.so.good.for.you. And because they’re packed with whole grains, they’re really satisfying.

These banana oatmeal muffins also have very little sugar. There’s just 1/2 cup of coconut palm sugar in all 12 muffins. There isn’t even much fat. Just that added by the sour cream or yogurt and the egg yolks—no butter or oil.

But these banana oatmeal muffins are still moist, tender and just flat out delicious. Like a hearty banana bread—but without any guilt.

P.S. If you’re interested, here are even more healthy gluten free muffins!

Prep time: Cook time: Yield: 12 muffins

Ingredients

2 1/2 medium ripe bananas (250 g), roughly chopped

1/2 cup (114 g) sour cream or plain Greek yogurt, at room temperature

2 eggs (100 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

1/2 cup (80 g) coconut palm sugar (or light brown sugar)

2 1/4 cups (225 g) certified gluten free old fashioned rolled oats (if you need to be GF)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

4 ounces semi-sweet chocolate chips

Directions

  • Preheat your oven to 350°F. Grease or line the wells of a standard 12-cup muffin tin and set it aside.

  • In a blender or food processor, place the first 9 ingredients (all of the ingredients except the chips) in the order listed and pulse on high speed until well-blended.* Add about 3/4 of the chocolate chips to the batter, and mix by hand until evenly distributed throughout. Divide the batter evenly among the prepared wells of the muffin tin, shake back and forth into an even layer in each well, and sprinkle the tops evenly with the remaining chips.

    *If you don’t have or don’t want to use a blender or food processor, you can use 1 7/8 cup (225 g) oat flour in place of rolled oats, blend the bananas and sugar as well, and then mix all of the ingredients together by hand. If you grind your own oat flour, be sure to grind it as finely as possible or the muffins may be a bit grainy (which is not really a problem, to be honest).

  • Place the muffin tin in the center of the preheated oven and bake for 18 minutes, or until a toothpick inserted in the center of a muffin comes out with a few moist crumbs attached. Remove from the oven and allow to cool in the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve immediately or wrap tightly in freezer-safe wrap and freeze. Defrost at room temperature before serving.

  • Originally published on the blog in 2015. Recipe and text tweaked just a bit, video and some photos new. 

Love,
Nicole

Sour Cream Gluten Free Coffee Cake

Sour Cream Gluten Free Coffee Cake
This gluten free coffee cake recipe is a lightly sweet, tender and moist golden cinnamon flecked cake topped with streusel crumb topping. So easy!

Tender and moist golden gluten free coffee cake topped with streusel crumb topping. So easy!

I’ve made many coffee cakes over the years, and this sour cream coffee cake is the very best of them all. Don’t be put off by the texture of the raw cake batter.

Because it’s made with sour cream as the liquid, rather than buttermilk or even milk, the batter is very thick. See for yourself in the video above!

This gluten free coffee cake recipe is a lightly sweet, tender and moist golden cinnamon flecked cake topped with streusel crumb topping. So easy!

Baking with sour cream is something of an obsession of mine. It’s not appropriate for every single baked good, but when it’s right, it’s simply unbeatable.

Sour cream lends a very slight tangy flavor that cuts through the sweetness of baked goods. It also adds body and richness, and a bit of lightness to an otherwise dense dessert like this lovely coffee cake.

More cases in point: one bowl gluten free banana bread and one bowl gluten free chocolate cake. Two favorites from way, way back!

This gluten free coffee cake recipe is a lightly sweet, tender and moist golden cinnamon flecked cake topped with streusel crumb topping. So easy!

A coffee cake is meant to be a tender, but dense cake. Unlike the very best vanilla cake, for this gluten free coffee cake we don’t sift the dry ingredients. It’s a golden cake.

The crumble topping is clearly everyone’s favorite part. When you slice into this cake, if absolutely nothing falls off the topping, it’s terribly disappointing.

Those falling crumble pieces have no calories for the cook. Take full advantage!

This gluten free coffee cake recipe is a lightly sweet, tender and moist golden cinnamon flecked cake topped with streusel crumb topping. So easy!

The secret to ensuring a crumble topping that holds its shape and doesn’t simply melt into the cake batter is temperature. The topping is made with melted butter to ensure easy blending. But then it must be chilled.

The topping batter can easily be made a day or two ahead of time and stored, covered, in the refrigerator. It can even be added to, say, banana bread if you’re feeling fusiony.

Oh, and to ensure there’s no confusion: there is no coffee in the cake. The name “coffee cake” is bestowed upon this delightful creation since it’s meant to be enjoyed with the newspaper and a great big cup of (you guessed it!) … coffee.

Prep time: Cook time: Yield: 1 8-inch cake

Ingredients

Crumble topping
8 tablespoons (112 g) unsalted butter, melted

1/3 cup (73 g) packed light brown sugar

1/4 cup (50 g) granulated sugar

1 cup (140 g) all purpose gluten free flour (I used Better Batter)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/8 teaspoon kosher salt

Cake
1 3/4 cups (245 g) all purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

2 tablespoons (18 g) cornstarch

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 teaspoons ground cinnamon

6 tablespoons (84 g) unsalted butter, at room temperature

2 tablespoons (1 fluid ounce) milk, at room temperature

1 cup (256 g) sour cream, at room temperature

2 eggs (100 g, weighed out of shell) at room temperature, beaten

3/4 cup (150 g) granulated sugar

 

Directions

  • Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper and set it aside.

  • First, prepare the topping. In a medium-size bowl, place all of the ingredients in the order listed, mixing to combine after each addition. Place the bowl in the refrigerator to chill until firm.

  • Make the cake batter. In a medium-size bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and cinnamon, and whisk to combine well. Set the bowl aside. In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, place the butter, milk and sour cream, and beat on medium speed to combine. Add the eggs and sugar, and beat to combine well. Add the dry ingredients to the bowl of wet ingredients and mix on medium high speed until well-combined. The batter will be very thick, since our liquid is mainly sour cream.

  • Scrape the batter into the prepared pan and smooth into an even layer with a wet spatula. Remove the chilled crumble topping from the refrigerator, fluff it with a fork to break up the mixture into irregular pieces. Scatter the pieces evenly on top of the cake batter and press down gently to help the topping adhere to the batter. Place the cake pan in the center of the preheated oven. Bake until the cake is fragrant and the center does not jiggle in the center when the pan is shaken from side to side gently and a toothpick inserted into the center comes out mostly clean, about 40 minutes. Do not overbake or the bottom will burn.

  • Allow to cool in the pan for about 10 minutes before lifting the cake out of the pan with the parchment paper. Slice into squares and serve.

  • Originally published on the blog in 2012. Recipe tweaked slightly (less sugar, less butter in cake batter), photos, video and text all new. 

Love,
Nicole

The 9 Best Paleo Recipes

The 9 Best Paleo Recipes

These are the 9 best Paleo recipes I’ve created over the years. The diversity of textures and flavors will amaze and delight!

These are the best Paleo recipes I've created over the years. The diversity of textures and flavors will amaze and delight!

When I first began learning how to bake Paleo recipes, it was like starting all over again with baking. Working with almond flour and coconut flour was so unfamiliar, and my failures were legendary.

Like all purpose gluten free flour blends and ingredients, the Paleo baking ingredients and flours are not all created equal. The most common Paleo baking ingredient is almonds, usually ground into flour.

Almond Flour

Almond flour is made from blanched almonds, which means their skins have been removed, and is finely ground. Almond meal is more coarsely ground, and you’ll find flecks of the almond skins. Like rice flour, when you use an almond flour that isn’t finely ground, even a proper recipe often won’t turn out proper results.

Almond flour has a high fat content, so it tends to become rancid more quickly than rice flours. I store most of my almond flour in the freezer, and a smaller amount in the refrigerator. It clumps when it’s cold, so before baking just leave it on the kitchen counter to thaw.

I have had success baking with almond flour from Honeyville and from nuts.com. There are certainly other reliable brands of almond flour, but I simply haven’t tried them. I recommend you avoid almond flour from Bob’s Red Mill, as it is of inconsistent quality and is coarsely ground.

Coconut Flour

Coconut flour is a very tricky thing indeed. Made from coconut meat that is dried and ground into a fine powder, it’s extremely fibrous. A little goes a long, long way, and it expands during baking as it must be paired with a significant amount of moisture.

I often use coconut flour in small amounts to add structure to a recipe made primarily with almond flour. I have tried a few brands of coconut flour, and don’t have a particular preference for one over another.

Baking Paleo

I know there are some schools of Paleo thought that say that substitute baked goods are just not what this way of life is meant to be. And I totally get that.

Muffins and brownies are not everyday healthy fare, whether they’re Paleo-compliant or not. But my family and I are always going to enjoy treats. I don’t really want to imagine a life entirely without muffins.

My best Paleo recipes taste delicious, and simply don’t kick up carbohydrate cravings the way traditional baked goods can. Sometimes, they taste even better than their traditional counterparts do.

With that in mind, here are my favorite Paleo recipes for basic baked goods, so far. I love every one of them, and my kids beg for them (seriously). What could be bad? (don’t answer that)

These rich and fudgy Paleo Brownies are made with almond flour, honey, eggs and cocoa powder and dark chocolate. The perfect healthy treat!

Super fudgy Paleo brownies, made with plenty of chopped chocolate, almond flour and a touch of coconut flour. They’ll be your new favorite—whether you’re Paleo or not!

Paleo crackers, made with almond flour and a touch of tapioca flour, baked low and slow, make for a truly crispy, crunchy cracker.

Paleo crackers, made with almond flour and a touch of tapioca flour, baked low and slow, make for a truly crispy, crunchy cracker.

Paleo banana bread, made with the perfect combination of almond flour and coconut flour, three bananas and just a touch of honey for added sweetness. Make this easy quick bread batter in the blender!

Paleo banana bread, made with the perfect combination of almond flour and coconut flour, three bananas and just a touch of honey for added sweetness. Make this easy quick bread batter in the blender!

Paleo coconut flour pancakes that are light and fluffy, and made with just a few basic ingredients. A quick and easy, low carb gluten free breakfast!

Coconut flour pancakes that are light and fluffy, and made with just a few basic ingredients. A quick and easy, low carb gluten free breakfast.

Click through and read the comments from readers who have made these pancakes, and can attest to their lightness and fluffiness first hand! 

Perfect Paleo chocolate chip cookies, made with almond flour and a bit of coconut flour for structure. They'll satisfy your sweet tooth and your appetite, too!

Perfect Paleo chocolate chip cookies, made with almond flour and a bit of coconut flour for structure. They’ll satisfy your sweet tooth and your appetite, too!

Almond-flavored Paleo quick bread, made with dried cherries and covered in a chocolate glaze. Baked in a special way to ensure that it never, ever burns but still bakes to perfection!

Almond-flavored Paleo quick bread, made with dried cherries and covered in a chocolate glaze. Baked in a special way to ensure that it never, ever burns but still bakes to perfection!

hese Paleo blueberry muffins are the healthy, low-carb gluten free breakfast solution you’ve been looking for. Made with coconut flour, but they’re not eggy, like baked goods made with coconut flour can tend to be.

These Paleo blueberry muffins are the healthy, low-carb gluten free breakfast solution you’ve been looking for. Made with coconut flour, but they’re not eggy, like baked goods made with coconut flour can tend to be.

These Paleo rolls are crusty on the outside, chewy on the inside and have the taste of real bread.

These Paleo rolls are crusty on the outside, chewy on the inside. I’ve tried plenty of recipes for Paleo bread, and this is the only one I’ve ever tried (whether my recipe or not) that actually tastes like real bread—not an eggy sponge. (ew) That’s a real crust you see, and a real crust you’ll taste.

Healthy and Satisfying Paleo Breakfast Cookies

Finally, these very lightly sweet Paleo breakfast cookies are packed with healthy fats and protein. Send your family off for the day the right way (with or without the chocolate chips)!

Directions

Love,
Nicole

 

Post originally published in 2013. Selection of recipes, text and most photos changed.

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