Because I am hopelessly susceptible to trends, I am currently trying to eliminate added sugar from my diet. I don’t want to harp on too much about my “conversion” at this point, I’ve felt similarly positive at the outset of low carb, low fat, low cal eating regimes and we all know how those have gone. What appeals to me most about ditching sugar is that it eliminates most processed foods as options and thus forces me to focus on whole, real food.
I’m not zealous (or crazy) enough to try to remove fruit from my diet and I still crave baked goods, so I’ve been experimenting with baking without added sugar. These muffins hit the spot, and feel downright virtuous. I adapted them for what I had in my pantry from The Healthy Maven (if you are looking for more healthy recipes it’s a really nice site).
Makes 12 Muffins
1 cup rolled oats
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
big pinch of sea salt
3-4 ripe bananas
1/2 cup natural peanut butter
1/2 cup milk (almond or coconut will work fine)
1 tsp vanilla extract
1 large egg
- Preheat the oven to 350 F or 175 C and line a 12 muffin tin with liners (or grease to ensure muffins don’t stick).
- Put the dry ingredients in a food processor and whir until oats have been turned to flour. Empty into a clean bowl. If you don’t have a food processor it is fine to use whole oats, just soak them in the milk for 10 minutes before adding to the mix.
- Put the wet ingredients into the food processor and combine (or mix well in a clean bowl). Add the dry ingredients to the wet and process or stir to combine.
- Divide batter evenly into 12 muffin cups.
- Bake for 20 minutes or until they are golden on top and a skewer comes out clean.
- Cool and store in a sealed container for up to 4 days.