Beth Ann and I are both big snackers. To the point that we could skip a meal all together because we'll be snacking throughout the day. Since I transitioned to staying at home with Aria now, snacking is at an all time high and I really should get that under control. But, I have been making healthier bites for us to eat so that we are putting lots of healthy things in our body instead of the alternative. One of my favorites right now that I have been making 1-2 times a month this year are these gluten free Banana Oat Muffins. I would love to tell you that I made up my own recipe, but I am not quite baking savvy just yet, so I use this wonderful human's recipe and make it my own. Click HERE to follow the original recipe, and I'll tell you what I add/change below. This last time I made them, I enlisted my little helper and it was the sweetest, messiest baking adventure!
Here's how I make these muffins a little more my own:
+ I use GF oats instead of regular
+ I use whatever milk we have on hand, my favorite has been coconut
+ I use maple syrup or honey (whichever I have) maple syrup is my fav
+ I add a tablespoon of chia seeds and a tablespoon of flaxseeds
+ I just do a dash of cinnamon and a dash of pumpkin pie spice instead of the other spice
+ I add a scoop of protein powder (right now I'm using the vanilla spice one from young living essential oils, thanks mom!)
+ I do half dark chocolate chips and half cacao nibs
+ and lastly, I'll add just a little more milk to balance out all of the dry ingredients
We're obsessed! And so far I've had only good reviews from all who have tasted them. They're most fresh up to 5 days, but you can push it to 7. And at the bottom of the recipe link, they give the idea to freeze them! We haven't tried that yet, but I plan to.
Let me know if you try it!
XO - Becky