Not Quite Gluten Free & Not Quite Sugar Free Banana Muffin Recipe

If I were a true foodie or a food blogger I would have a delicious-looking picture of a banana muffin to entice you right now. Since my last batch of muffins disappeared before I thought to take pictures, I will add a photo ASAP. But for now, I wanted to jot down this recipe for anyone who is interested (and for my own reference, because most of the recipes on this blog are for me to find easily!)

A while back I posted a recipe for what I called "No Added Sugar Banana Bread." However, since I almost always add chocolate chips to keep the crowd happy, I thought I'd re-post my recipe. 

This recipe makes delicious, moist, dense muffins. Even a child who detests bananas will eat them. Opinions differ on what is considered "healthy eating" but this recipe contains no wheat flour and no white or brown sugar, with the only sugar coming from fruit and chocolate chips.

Ingredients:

• 3 cups of old fashioned oats, ground up in a blender (I'm rather loyal to Quaker oats, but you can also use any oats, including gluten-free oats)
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 stick of butter (softened or melted) *last time I used 5 TBSP, just a bit more than 1/2 stick
• 1-2 TBSP coconut oil (that stuff is hard to measure, so I just mixed a gob of room-temp coconut oil into the recipe)
• 2 eggs
• 1 cup of natural applesauce (no sugar added)
• 4-5 ripe bananas
• chocolate chips to suit your taste - I just pour them in - approximately 1/2 cup for this recipe. 

Mix together the bananas, eggs, butter, coconut oil, and applesauce (I use a hand mixer).

Add in the oats, baking soda, and salt.

Stir in the chocolate chips.

Pour into muffin tins.

Bake at 350 degrees for about 35 minutes. Stick a toothpick in it to make sure it's not wet in the middle and you'll know if it's done cooking!

This recipe makes approximately 12 banana-chocolate-chip muffins.

I hope you enjoy this healthy treat!

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