I just stared at the pile of rotting bananas.

What should I make with them?

I honestly don’t buy bananas very often, so this was a rare occasion. We had brought 6 of them because we wanted to make a banana chocolate pavlova for a friend’s birthday. But as always, we decided on something else ON THE DAY of the birthday and opted to make an Italian Chocolate Lemon Tart (GF, DF, Low-Carb) —– a pie with a layer of rich lemon curd topped with homemade chocolate ganache.

Generally, a lot of people struggle with not knowing what to make because they don’t have the ingredients for it. I was struggling with the completely different problem. Zoe and I often find that we have SO many ingredients we don’t know what to do with it. We have the most random things from edamame spaghetti to Chinese pickled mustard to oxtail bones in the freezer. The other day I found 3 bags of flax meal sitting at the back of my cupboard. After a 30 minutes debate, we opted to make banana flax muffins instead. I mean at least these are portioned out so I can have some self-control AND they bake WAY quicker than a loaf.

These banana muffins blew my mind. They were soft and fluffy and just the perfect sweetness. Nope you can’t taste the flax at all its just an added boost of protein.

I have been super obsessed with our new banana muffin recipe which happens to be #sugarfree #dairyfree #oilfree #glutenfree! We have been on a sugar-free kick lately ever since I’ve been reading articles about how sugar can affect my gut and circadian rhythms (which then affects sleep). I HIGHLY recommend listening to deliciouslyella’s podcast on “gut health” and “diet myth unpicked”. There’s just so much to learn about nutrition and health. Her podcast’s are my no.1 go-to when I exercise or take walks.

So far, we have both loved using splenda which is slightly cheaper and more accessible and has way lower calories and carbs than regular sugar. The flavor is also very neutral so it is perfect for this recipe. Every night after dinner I grab 2 of these muffins and seriously I am hooked. We just made another batch for the coming week, hoping that it’ll last more than 2 days…hoping.

FYI: After a ton of research, we’ve done our best to make this a low carb, high protein, low calorie treat. So its wayyyy healthier and wayyy more balanced in terms of your daily macros than a regular banana muffin/bread!

Banana Muffins

 

Save Print

Author: Unconventional Cooks

Serves: 10

Ingredients

• ¾ cup oats (gluten-free, if needed)
• 1 cup ripe/spotty banana, mashed
• 1 egg
• 3 tbsp peanut butter (or 2 tbsp coconut oil)
• 1 tsp GF baking powder
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ cup sweetener of choice (we used 6 packets of splenda)*
• 2 scoops vanilla protein powder (we used Vital Proteins Collagen Peptide)**
• Optional Add ins:
• 2 tbsp flax meal
• Chocolate Chips
• Fruit (blueberries, raspberries)

Instructions

1. Preheat oven to 350F.
2. In a blender, add your oats and blend till you get a fine consistency.
3. Add the remaining ingredients and blend till smooth.
4. Prepare a muffin tin with cupcake liners (OR use silicon cups) they are really soft so its hard to take out
5. Divide the batter evenly into 10 portions (it should fill up to ⅔).
6. Bake for 15 minutes. Cool and serve.

Notes

*Any equivalent amount of sweetener including stevia, swerve, monkfruit or regular white sugar
**You can use 2 tbsp protein powder of choice, but the nutritional content/calories will change depending on the brand you use

Nutrition Information

Serving size: 10 Calories: 94.6 Fat: 3.7g Carbohydrates: 11.6g Sugar: 3.6g Protein: 4.9g

3.5.3251

LOVE,

Zoe & Mia