So I made up this recipe with all of my favorite breakfast ingredients in one easy to carry delicious little package and I call it my Super Muffin. It gives me fiber, vegetables, protein, tons of vitamins, and these wonderful gluten-free muffins fill me up!
Healthy, tons of nutrition and they taste like an oatmeal cookie! Super yummy.
You can substitute almost any flour for the oat flour or for low carb try almond or hazelnut flour. Make sure you dough is very thick and feel free playing with the add-ins.
Makes 12 muffins
- 1 1/2 cups (128 g) gluten free oat flour, grind oats in a coffee mill to fine flour
- 1/2 cup (50 g) gluten free Bob's Red Mill Oats
- 2 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon gluten free cinnamon
- 2 tablespoons (18 g) gluten-free chia or flax seed, ground
- 2-3 very ripe bananas = 1 cup mashed (230 g)
- 1/4 cup (52 g) coconut oil or oil of choice
- 1 tablespoon organic apple cider vinegar
- 2 carrots, (108 g) shredded finely, set on paper towels to dry
- 1/4 teaspoon Stevia pure white powder or 2 tablespoons local honey
- 1/4- 1/2 cup (44 g) nuts or seeds, chopped if necessary
- 1 cup (129 g) fresh berries
- 1/4 cup shredded coconut, optional
Preheat oven to 350 degrees F./180 C Place liners in a muffin pan.
- Shred the carrots and set on several layers of paper towels to drain.
- Combine all of the dry ingredients (except the chia) in a bowl and set aside.
- In a deep medium bowl, combine the ground chia and mashed bananas. Let sit to gel for 10 minutes.
- Add the coconut oil to the banana mixture and mix with a hand mixer for a minute until fluffed up.
- Now using a large wooden spoon or spatula, stir in the vinegar, carrots, stevia or honey, nuts, and slowly add the flour mixture. Stir gently until fully incorporated.
- Fold in the berries and coconut if using, scraping the sides of the bowl and turning from the bottom.
- Spoon into liners, filling to the top evenly. Bake on middle rack for 30-35 minutes or until brown and a stick comes out mostly dry.