WHY YOU’LL LOVE THESE banana bread

Perfect Texture. The moist and tender consistency has me slicing pieces off all day long. Trust me when I say that this loaf will be gone before you know it.

Add-Ins. Mix in all kinds of goodies, like chocolate chips or nuts, to make your family’s favorite loaf. Then enjoy it as a healthy treat for breakfast, dessert, or anytime snack!

Great Use For Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Sourdough discard adds a hint of tanginess to the bread that infuse so well with the sweetness of the banana. Plus, because it’s a fermented food, sourdough discard adds healthy enzymes.

Ingredients

All-Purpose Flour- The base of the banana bread recipe.

Baking Soda & Baking Powder- Combined both agents help the pancakes puff up and aids in the light, fluffy texture.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Unsalted Butter– Butter always makes baked goods better.

Dark Brown Sugar OR Light Brown OR White Sugar- One or a combo of these will work.

Eggs- The binder that helps keep the ingredients together.

Sour Cream- Adds such a need tang and moist texture. Greek yogurt can also be used.

Vanilla Extract- Adds a hint of vanilla and sweetness.

Unfed sourdough starter or active starter- A fabulous way to use up that excess discard from your sourdough.

Very Ripe Bananas- The more ripe the better.

Walnuts- Adds such great texture and crunch to the banana bread.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Preheat the oven to 350°F and lightly grease in a 9″ x 5″ loaf pan.
2. Whisk the dry ingredients together in a bowl and set aside. In a separate bowl mash the bananas with a fork until smooth and set aside.
3. In a microwave bowl, melt the butter. To the melted butter add the remaining wet ingredients and mashed bananas, and combine with a whisk until the mixture is smooth.
4. Add the wet ingredients to the dry ingredients and stir with a spatula until just combined without overmixing. If adding walnuts, gently fold them into the batter.
5. Pour the batter into the greased loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
6. Let the banana bread cool in the loaf pan for 15 minutes. After, carefully move it onto a wire rack and allow the banana loaf to rest on the cooling rack until it cools down, making it easier to handle and allowing it to set slightly before you slice it. Enjoy with butter. 

SUBSTITUTIONS/VARIATIONS

• Use Greek yogurt. Greek yogurt may be substituted in place of sour cream.
• Nutty goodness. Add a handful of chopped walnuts, or pecans to give the banana bread a little crunch to complement the softness.
• Need an egg substitute? Unsweetened plain applesauce works best for the swap. 1/4 cup unsweetened plain applesauce = 1 egg.

STORAGE

Store at room temperature for up to 3 days, wrapped in plastic wrap or a container with a lid.

Store in freezer for up to 3 months tightly wrapped in foil and plastic.

What is sourdough discard?

Sourdough discard is the portion of the starter that is removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting out, you can end up with a lot of discard and that’s where sourdough discard recipes like these Sourdough Discard Banana Bread come in handy!

Need more sourdough recipes? Try The Best Sourdough Discard Key Lime Ricotta Cookies. These are seriously so good!

Sourdough Discard Banana Bread

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• Author: michelleapowell
• Total Time: 1 hour 10 minutes
• Yield: 12 slices

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Description

Banana bread is a delicious treat that is great to enjoy any time of day, from a quick breakfast to a midnight snack and this easy sourdough discard banana bread recipe is the one you’ve been searching for! It’s so easy to make, resulting in a super moist and perfectly fluffy bread with lots of flavor.

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Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt

Wet Ingredients

• 8 tablespoons unsalted butter, melted
• 1 cup dark brown sugar OR light brown OR white sugar
• 2 large eggs
• 3 tablespoons sour cream
• 1 teaspoon vanilla extract
• 1/2 cup (125 g) unfed sourdough starter or active starter
• 3 1/2 medium very ripe bananas, mashed

Optional

• 1/2 cup walnuts, chopped

 

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Instructions

1. Preheat the oven to 350°F and lightly grease in a 9″ x 5″ loaf pan.
2. Whisk the dry ingredients together in a bowl and set aside. In a separate bowl mash the bananas with a fork until smooth and set aside.
3. In a microwave bowl, melt the butter. To the melted butter add the remaining wet ingredients and mashed bananas, and combine with a whisk until the mixture is smooth.
4. Add the wet ingredients to the dry ingredients and stir with a spatula until just combined without overmixing. If adding walnuts, gently fold them into the batter.
5. Pour the batter into the greased loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
6. Let the banana bread cool in the loaf pan for 15 minutes. After, carefully move it onto a wire rack and allow the banana loaf to rest on the cooling rack until it cools down, making it easier to handle and allowing it to set slightly before you slice it. Enjoy with butter.

Notes

• Greek yogurt may be substituted in place of sour cream.
• Store at room temperature for up to 3 days, wrapped in plastic wrap or a container with a lid.
• Store in freezer for up to 3 months tightly wrapped in foil and plastic.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: sourdough discard

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I love a good quiche recipe with a homemade crust. I’m happy to say this gluten free crust is absolutely perfect along with this spinach quiche recipe. The crust is light, buttery and flaky. The filling is super savory and satisfying. It is loaded with bacon, eggs, spinach, and warm spices. If you are looking for a crustless quiche recipe, check out my crustless onion quiche with caramelized onions and goat cheese. It’s another favorite too.

My family enjoys this gluten free spinach quiche year round but we always have it in the springtime around Easter. We often have it for brunch with a side of my gluten free pancakes or banana oatmeal blueberry muffins. It is a perfect dish to bring to a holiday gathering or baby shower. Might I add it freezes so well so make a few to put in the freezer to use when you need a quick meal or need to bring a dish somewhere.

WHY YOU’LL LOVE THIS GLUTEN FREE SPINACH QUICHE

Healthy + Nutritious. This spinach quiche recipe is packed with protein and healthy fats to keep you satisfied longer. The crust is made with gluten free/paleo friendly flours that are not ultra processed. Coconut sugar is used in the crust keeping the sugar content healthier verses white sugar. The quiche filling is rich in protein with eggs, bacon and cheese.

Loaded with Flavor. This quiche packs loads of flavor from the salty bacon, cheesy Gruyere, aromatic vegetables, and warm spices. It is so tasty, and every bite is savory. The egg custard texture of the dish will melt in your mouth.

Great for the Holidays. This is a wonderful dish to serve for the holidays. It comes together easily and preps nicely, and would make a great compliment to your Christmas or Easter meals. It also freezes very well to enjoy at a later date.

INGREDIENTS

For the crust:

Almond Flour- This is one of the base ingredients for the crust. It is gluten free and paleo friendly.

Tapioca Flour- This is another base ingredient that pairs will with almond flour to great the flaky crust.

Butter- Use cold butter that is broken into pieces. The butter must be cold to mix in well to create the dough.

Coconut Sugar- We are only using a teaspoon of sugar. If you are not worried about the sugar you can use granulated sugar as an option.

Egg- This helps bind the ingredients above together to create the dough for the pie crust.

Sea Salt- Add this to taste in the dough.

For the filing:

Bacon- 6 slices of bacon chopped up into pieces.

Spinach- A 10oz bag of frozen thawed spinach. Make sure to drain any excess water or the quiche will be watery.

Onion- One small onion diced up.

Garlic- Three cloves minced up.

Egg- The star of the show in this recipe. Room temperature eggs are best to start with.

Almond milk- Helps smooth out the egg base and lends to the creaminess.

Salt + Pepper– Added to taste and for the spinach.

Nutmeg- This spice adds a bit of warmth and sweetness.

Cayenne Pepper- Adds a kick to spice it up.

Gruyere Cheese- If possible, shred your own cheese from a block. Prepackaged is not as creamy and doesn’t melt as well.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

To prepare the crust:

1. To a food processor or blender, pulse together all crust ingredients minus the egg. Once combined, add the egg, pulsing until a dough forms.
2. Assemble the dough into a ball (it will be sticky) and wrap it in plastic wrap. Chill the dough in the refrigerator for at least an hour or up to a day before.
3. If baking the same day, preheat your oven to 375 F.
4. Lay out a sheet of parchment paper and sprinkle lightly with tapioca flour. Set the chilled dough on the parchment and cover with another sheet of parchment. Begin to roll the crust out from the center into an 11-12’’ disk. Remove the top piece of parchment to flip the dough into the pie dish. Gradually remove the remaining parchment and gently press the dough into the dish.
5. Fix the edges as needed and crimp or press with a fork to seal. Chill the unbaked crust in the refrigerator for 10 minutes. Once chilled, prick the dough all over with a fork, and bake in the oven for 10 minutes, until just set.

To prepare the filling:

1. While the crust bakes, prep the quiche filling. Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Drain and set aside. Discard all but 1 tbsp of the bacon fat.
2. Reduce the heat to medium-low in the same skillet and add the diced onions. Cook for about a minute, until soft, then add the garlic and cook another 30 seconds.
3. Add the thawed spinach (drain excess water) and lightly sprinkle with sea salt and black pepper. Cook, stirring, to heat through. Crumble the cooked bacon into the skillet with the spinach, combine, and turn the burner off.
4. In a mixing bowl, whisk together the eggs, milk, salt, pepper, nutmeg, cayenne pepper, and grated Gruyere cheese until well combined.
5. Add the spinach and bacon mixture to the bowl, then pour into a partially baked crust.
6. Bake in the oven for 30-35 minutes or until the center is set. If the crust begins to brown too much, cover the top with foil.
7. Allow the spinach quiche to sit at room temperature for 15-20 minutes before slicing and serving. Enjoy!

VARIATIONS

Use a different cheese. Swiss and cheddar cheese can be used in place of Gruyere for this quiche.

Add meat. You can add additional meat in with the bacon such as diced ham, turkey or shredded chicken.

Add vegetables. This quiche is great with the aromatic vegetables and spinach but if your still wanting more than mushrooms, tomatoes, bell peppers, broccoli and zucchini are all great options.

Make it dairy free. To make this recipe dairy free, just use your favorite vegan butter for the crust and vegan cheese for the filling.

TIPS

A note on the dough: Since the dough lacks gluten, it breaks more easily than traditional pastry dough and is stickier. Using extra tapioca flour if needed, roll the dough between two sheets of parchment paper. Work with it patiently and gently. If it gets too sticky, place in freezer for a few minutes to form up. Don’t worry, it will still be flaky and buttery.

Squeeze water out of spinach. The quiche will not properly set if there is excess water.

Use room temperature eggs. This will help the egg custard form nicely.

Whisk eggs for custard texture. You want to make sure you get that fluff to create the texture needed for the quiche.

Bake quiche on the bottom rack of the oven. This can help the crust from overcooking.

Let quiche set for 20 minutes before diving in. This gives the quiche time to still cook and firm up a bit.

The awesome gluten free spinach quiche pairs well with these gluten free pancakes or banana oatmeal blueberry muffins for an amazing breakfast.

STORAGE

To store in the refrigerator, place individual pieces in an airtight sealed container for up to 3 days.

To freeze, make sure the quiche is fully cooled down, wrap individual pieces in plastic wrap and place them in a plastic freezer bag or freezer safe container in the freezer for up to 2 months.

FAQ’S

How do I re-heat my quiche?

You have two options. You can place in the microwave and heat for 30-40 seconds or you can reheat in the oven on 350F for 15 minutes.

How to prevent soggy quiche crust/do I bake the crust first?

Yes, you will pre-bake the crust before adding the filling. Then finish baking the crust and filling.

How do I know my spinach quiche is done baking?

The quiche is done when the top is lightly golden brown. The center should have a slight jiggle. The quiche will still cook a bit after it’s removed from the oven.

Can I make this gluten free spinach quiche crustless?

Yes, you can make it without the crust. Using a greased pie dish, you can just bake the filling ingredients.

Gluten Free Spinach Quiche

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• Author: Michelle Powell
• Total Time: 2 hour 10 minutes
• Yield: 8
• Diet: Gluten Free

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Description

This easy gluten-free spinach quiche has a flaky buttery crust along with a delicate custard egg filling. It is perfect for breakfast/brunch or a light lunch.

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Ingredients

Crust:

• 1 1/4 cups blanched almond flour
• 3/4 cup + 2 Tbsp tapioca flour
• 1/2 cup butter, cold, and cut or broken into pieces
• 1/2 tsp fine sea salt
• 1 tsp coconut sugar or other granulated sweetener
• 1 large egg

 

Filling:

• 6 slices bacon
• 10 oz frozen spinach thawed, water drained
• Sea salt and black pepper
• 1 small onion, diced
• 3 cloves garlic, minced
• 5 large eggs
• 1/2 cup almond milk
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp grated nutmeg
• 1/8 tsp cayenne pepper
• 1 cup grated Gruyère cheese

 

 

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Instructions

To prepare the crust:

1. To a food processor or blender, pulse together all crust ingredients minus the egg. Once combined, add the egg, pulsing until a dough forms.
2. Assemble the dough into a ball (it will be sticky) and wrap it in plastic wrap. Chill the dough in the refrigerator for at least an hour or up to a day before.
3. If baking the same day, preheat your oven to 375° F.
4. Lay out a sheet of parchment paper and sprinkle lightly with tapioca flour. Set the chilled dough on the parchment and cover with another sheet of parchment. Begin to roll the crust out from the center into an 11-12” disk. Remove the top piece of parchment to flip the dough into the pie dish. Gradually remove the remaining parchment and gently press the dough into the dish.
5. Fix the edges as needed and crimp or press with a fork to seal. Chill the unbaked crust in the refrigerator for 10 minutes. Once chilled, prick the dough all over with a fork, and bake in the oven for 10 minutes, until just set.

Prepare the filling:

1. While the crust bakes, prep the quiche filling. Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Drain and set aside. Discard all but 1 Tbsp of the bacon fat.
2. Reduce the heat to medium-low in the same skillet and add the diced onion. Cook for about a minute, until soft, then add the garlic and cook another 30 seconds.
3. Add the thawed spinach (drain excess water) and lightly sprinkle with sea salt and black pepper. Cook, stirring, to heat through. Crumble the cooked bacon into the skillet with the spinach, combine, and turn the burner off.
4. In a mixing bowl, whisk together the eggs, milk, salt and pepper, nutmeg, cayenne pepper, and grated Gruyère cheese until well combined.
5. Add the spinach and bacon mixture to the bowl, then pour into the partially baked crust.
6. Bake in the oven for 30-35 minutes or until the center is set. If the crust begins to brown too much, cover the top with foil.
8. Allow the spinach quiche to sit at room temperature for 15-20 minutes before slicing and serving. Enjoy!

 

Notes

• Since the dough lacks gluten, it breaks far more easily than traditional pastry dough and is also stickier. It helps to roll the dough between two sheets of parchment paper, using a little bit of extra tapioca flour if needed. Work with it gently and patiently, and if it gets too sticky, place it in the fridge or freeze it for a few minutes to firm it up. It will still be flakey and butter.
• This quiche reheats well. Just pop it into the microwave for a minute or two, and you have a quick and easy breakfast or lunch.
• Freeze in individual portions as soon as it is cold enough, and use a container or bag suitable for freezing.

• Prep Time: 30
• Cook Time: 40
• Category: Breakfast
• Cuisine: American

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I am on a mission to create anti-inflammatory recipes that make you want to jump out of bed and eat. Check out my banana oatmeal blueberry muffins and my healthy chicken and hashbrown casserole to see I love quick, easy and nutritious meal options especially for breakfast. Breakfast can be challenging some mornings but making sure I have a healthy option is always a priority for myself and family. I’m sharing this recipe today because I desire for you to also have those healthy options at your fingertips. 

This crustless onion quiche with caramelized onions and goat cheese is super light yet amazingly filing. The contrasting flavors of the goat cheese and caramelized onions combined with the two types of plant-based milks tastes delicious. Quiches are often underrated as a breakfast, brunch or lunch choice but I can’t wait for you to make this one for your family, friends or self to enjoy.

REASONS YOU WILL LOVE

Light and Delicious. The caramelized onions in butter with the light and fluffy egg mixture lend to such a lighter taste. This quiche is not heavy as we are using plant based milks which typically are lighter and healthier. The goat cheese flavors add that little bit of tartness to the quiche to balance the onions.

Easy Preparations. This quiche is super easy to assemble and put together. Since we don’t need to mess with a crust, you are just putting the “filing” ingredients together. While you are caramelizing the onions, you can be getting the egg mixture together, then just assemble the onions and cheese and top with egg mixture.

Customizable. One thing that is cool about a quiche is that it’s totally customizable. You can add ingredients like vegetables or meat. You can even switch up some ingredients to fit your preference. This quiche is no different. See variation section for those ideas.

INGREDIENTS

Onion- A thinly sliced white onion is used for this recipe. You can use a red onion, if you prefer.

Butter- This is used to sauté the onions and garlic.

Garlic- Minced garlic is used to add flavor to the dish.

Eggs- This is what makes a quiche a quiche. Choose the best quality eggs you can source for best tastes.

Coconut milk- Unsweetened canned is the best type to use for this recipe instead of a boxed brand. It is easily sourced at your local grocery store.

Almond milk- Another type of milk that aids in flavor and taste along with blending well with the caramelized onions.

Goat cheese- Choose the best quality goat cheese that you can find. For this recipe, it will be cut into small chunks to layer in with the onions and to top the quiche.

Salt + Pepper- Add to taste and boost flavors.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Pre-heat the oven to 375F. Grease a 9” pie pan and set aside.
2. In a medium skillet, melt butter over low heat. Once melted, add the thinly sliced onions and sprinkle in ¼ tsp of salt. Continue to cook the onions on low, stirring occasionally, for 15 minutes until they are brown and soft.
3. While cooking onions, whisk the eggs, coconut milk, almond milk, ¼ tsp of pepper, and the other ¼ tsp of salt in a medium sized bowl. Set aside.
4. Once the onions are ready, add in the minced garlic, saute for 30 seconds and turn the heat off.
5. Begin to layer the onions evenly in the pie dish and sprinkle in the goat cheese chunks evenly as well.
6. Pour the egg mixture atop the onions and cheese. Using a fork, gently float some onions to the top so they are evenly intermixed and not at the bottom.
7. Bake for 30 minutes, or until the egg mixture has set and isn’t jiggly. The time will vary depending on the size of your pan.
8. Let it cool for at least 15 minutes before slicing and serving.

VARIATIONS

Add herbs. Adding rosemary, parsley, thyme or mint can enhance the flavor profile of a quiche.

Add vegetables. If you are wanting it to be a bit more vegetarian, add in some diced bell peppers, tomatoes, mushrooms, or a handful of spinach.

Switch up the cheese. Goat cheese compliments the onions in this quiche so well but if you don’t have it on hand then feta can be a great replacement. If you want to make it even cheesier, then add in a handful of cheddar or mozzarella cheese.

Switch up the milk. You can use 2% milk for this recipe just know it will change the flavor and texture slightly as regular milk has more fat content.

Make it hearty. Feeling the need to add meat? Ground meat such as breakfast sausage, chicken, turkey or diced ham can be added to the quiche. 

TIPS

Grease the pie pan. This helps make sure the quiche ingredients do not stick to the pan and they can be easily removed when finished.

Slice the onion thinly. This will make it easier for them to caramelize faster.

Use quality goat cheese. You want the cheese to be firm and easily crumbly. Avoid any that are excessively creamy.

Layer onions and cheese. This is important to get an even quiche and for the flavors to mend well together.

Let cool before serving. Wait at least 15 minutes after removing from oven to serve. The quiche is still technically cooking, and this helps it set correctly so when you cut in it will not fall apart.

FAQ’S

How do I know my quiche is done?

The edges will be set and firm. The middle shouldn’t jiggle, and the top should be slightly browned.

Should this quiche be served hot or cold?

It can be served either way but I suggest it at least needs to be warmed.

Can you reheat a crustless quiche?

Yes, it can be reheated in the oven or popped in the microwave for a minute or two.

STORAGE

Place individual pieces in an airtight sealed container for up to 3 days in the refrigerator. This quiche reheats well. You can pop it into the microwave for a minute or two and enjoy a quick breakfast or lunch.

For freezing, wrap individual slices in plastic wrap once the quiche is cooled, then place them in a freezer safe container or bag for up to 2 months.

Crustless Onion Quiche with Caramelized Onions and Goat Cheese

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• Author: Michelle Powell
• Total Time: 50
• Yield: 8
• Diet: Gluten Free

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Description

 

Light and delicious this crustless caramelized onion quiche with goat cheese is going to be your newest favorite breakfast or lunch meal. It is gluten-free, low-carb, vegetarian, and kid-friendly.

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Ingredients

• 1 small onion, thinly sliced
• 1 tbsp butter
• 1/2 tsp salt, divided
• 1 tsp garlic, minced
• 5 large eggs
• 1/2 cup unsweetened canned coconut milk
• 1/2 cup almond milk
• 1/4 tsp pepper
• 4.5 oz. goat cheese cut into small chunks

 

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Instructions

1. Preheat the oven to 375F. Grease a 9″ pie pan and set aside.
2. In a medium skillet, melt butter over low heat. Once melted, add the thinly sliced onions and sprinkle in 1/4 tsp of salt. Continue to cook the onions on low, stirring occasionally, for 15 minutes until they are brown and soft.
3. While cooking onions, whisk the eggs, coconut milk, almond milk, 1/4 tsp of pepper, and the other 1/4 tsp of salt in a medium-sized bowl. Set aside.
4. Once the onions are ready, add in the minced garlic, saute for 30 seconds, and turn the heat off.
5. Begin to layer the onions evenly in the pie dish and sprinkle in the goat cheese chunks evenly as well.
6. Pour the egg mixture into the onions and cheese. Using a fork, gently float some onions to the top so they are evenly intermixed and not at the bottom.
7. Bake for 30 mins, or until the egg mixture has set and isn’t jiggly. The time will vary depending on the size of your pan.
8. Let it cool for at least 15 minutes before slicing and serving.

Notes

• This quiche reheats well. Just pop it into the microwave for a minute or two and have a quick breakfast or lunch.
• This recipe can be frozen, but please remember to do the following: freeze in individual portions as soon as it is cold enough and use a container or bag that is suitable for freezing.

• Prep Time: 15
• Cook Time: 35
• Category: Breakfast
• Cuisine: American

The post Crustless Onion Quiche with Caramelized Onions and Goat Cheese appeared first on .

Who doesn’t love a simple muffin recipe that you can easily make on repeat? I got just the one here with my quick banana oatmeal blueberry muffins. As a mom, I buy bananas all the time, however, we still don’t seem to eat them fast enough. They go brown just sitting on the countertop and that is where this recipe is a perfect way to use up those browned ripen bananas. The browner the banana, the naturally sweeter the muffins will be.

These muffins are loaded with healthy ingredients like bananas, blueberries, raw honey, oat flour, and rolled oats. There is no refined sugar or wheat flours in these muffins. They take 25 minutes to make, and they freeze well.  When they come together, oh my goodness, these moist muffins just melt in your mouth. My kids just love them for breakfast and as an afternoon snack.

If you are looking for another great healthy anti-inflammatory breakfast recipe, check out my gluten free pancakes. They will also melt in your mouth!

WHY YOU’LL LOVE QUICK BANANA OATMEAL BLUEBERRY MUFFINS

• One bowl recipe. Just one bowl is needed to make these muffins. Now, how easy is that? First, we will mix the wet ingredients and then add in the dry ingredients to combine well. This makes for easy cleanup!
• Perfect breakfast or snack. These muffins make a great meal prep for breakfasts or snacks for the upcoming week. Make up a batch of these on Sunday and they can be easy grab and go for the week. They offer the perfect balance of nutrition without being full of sugar.
• Healthier Option. Instead of cereal for breakfast or fruit gummies for snacks, these muffins provide a better healthier option to enjoy. They are gluten-free, dairy-free, and naturally not artificially sweetened.

INGREDIENTS YOU WILL NEED

Bananas– I mashed two very ripe bananas. The bananas can be slightly brown with spots or if they are fully brown just know the muffins will be sweeter. I prefer using ones that are brown with spots.

Eggs- These will bind and hold everything together.

Olive Oil- Not only is this is healthy fat, but it also adds moisture to the muffins. You could also use avocado oil too.

Honey- Raw is best due to the nutritional benefits. Bonus if it is local too.

Vanilla Extract- Enhances the flavor of the muffins.

Gluten Free Oat Flour- Instead of using one for one flour, oat flour is used. You can easily purchase this in the grocery store or make your own by taking rolled oats and blending them in the blender until they are the consistency of flour.

Gluten Free Old-Fashioned Oats- Adds texture for the muffins and also blends perfectly in with the oat flour.

Baking Powder- This will help the muffins rise.

Blueberries- Fresh is the best to use for this recipe. If frozen is all you have on hand, you can surely use. Just be aware that your muffins may look a little more purple. You can also coat them in flour to lessen this from happening.

HOW TO MAKE

1. Pre-heat the oven to 350 F. Line a muffin tin with liners or use coconut oil to grease and set it aside.
2. Using a large mixing bowl, whisk together the mashed banana, eggs, olive oil, honey, and vanilla extract.
3. Add the oat flour, rolled oats, baking powder and blueberries until combined well.
4. Use a cookie scoop and scoop the batter into each muffin liner. Bake for 20-25 minutes or until a toothpick comes out clean. Let muffins cool for 10 minutes before enjoying.

VARIATIONS

• Use different berries. Instead of blueberries, you can easily use strawberries, raspberries or blackberries to change up the flavor or use a combination.
• Use maple syrup. The honey can easily be swapped out for maple syrup. It is still a natural sweetener that taste delicious.
• Add in nuts. Throw in a handful of chopped walnuts or pecans to the batter if you’d like a little bit of crunch and extra healthy fats to the muffins.
• Add in chocolate chips. If you are craving a little bit of chocolate, then throw in a handful of chocolate chips to satisfy that sweet tooth. They are several gluten free and dairy free options such as Hu or Enjoylife.
• Spice them up. Add in a dash of cinnamon, nutmeg or even ginger to give the muffins a warmer taste.

EXPERT TIPS

• Check your labels. Make sure you are using certified gluten free oat flour and gluten free old fashioned rolled oats if you are gluten sensitive or celiac.

• The more brown the bananas are, the sweeter the muffins will be. I enjoy and recommend using ripen bananas that are slightly brown with spots.
• For additional sweetness, sprinkle a little coconut sugar atop each muffin before baking.
• Use a cookie scoop. This can make sure the muffins come out equal in size and bake evenly.
• If you don’t have oat flour on hand, simply make your own by taking rolled oats and blending until they reach a flour consistency.
• Use muffin liners. These are lifesavers. Not only do they assist with making clean up easier, but the heat distributes more evenly.
• You can use frozen blueberries, but the muffins will be more purple. Coat them in oat flour to help prevent this from occurring.
• Add blueberries last to the batter. This way they will not get mashed up in the mixture.
• Add a few blueberries atop each muffin before baking for added blueberry flavors.
• Let muffins cool down. Allow the muffins to cool for 10 minutes before serving. This gives them time to set so they don’t fall apart when removed from the liners.

FAQ’S

What is the best type of bananas to use for this recipe?

Bananas that are ripe with brown spots are the best to use. You do not want to use regular bananas for this recipe.

Why coat blueberries in the oat flour?

This prevents all the blueberries from sinking to the bottom of the muffin while they bake. The flour soaks up some of the moisture from the blueberries. If you are using frozen blueberries and coat them with oat flour, this will prevent the muffins from turning too purple.

Are these healthy banana oatmeal blueberry muffins?

Oats, bananas and blueberries are all nutritious foods that have lots of fiber, essential nutrients and antioxidants in them. This recipe is naturally sweetened so not artificial sugars or refined ones are used.

STORAGE

You can store the banana oatmeal blueberry muffins in an airtight container at room temperature for 2-3 days. Since we are using fresh ingredients, anything longer is best stored in the refrigerator for up to a week.

To freeze, wrap each one individually in plastic wrap and place them in a freezer safe bag or container. They will last up to 3 months.

Quick Banana Oatmeal Blueberry Muffins 

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• Author: Michelle Powell
• Total Time: 35
• Yield: 12 muffins
• Diet: Gluten Free

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Description

These quick banana oatmeal blueberry muffins will surely be your newest favorite breakfast or snack for the whole family. Gluten-free, dairy-free, naturally sweetened, and kid-approved.

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Ingredients

• 2 ripe bananas, mashed
• 2 eggs
• 2 tablespoons olive oil
• ¼ cup raw honey
• 1 teaspoon vanilla extract
• 1 cup gluten-free oat flour
• ½ cup gluten-free old-fashioned rolled oats
• 2 teaspoons baking powder 
• ½ cup fresh blueberries

 

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Instructions

1. Preheat the oven to 350F. Line a muffin tin with liners, or use coconut oil to grease and set it aside.
2. Using a large mixing bowl, whisk together the mashed banana, eggs, olive oil, honey and vanilla extract.
3. Add the oat flour, rolled oats, baking powder, and blueberries and combine well.
4. Use a large cookie scoop and scoop the batter into each muffin liner. Bake for 20-25 minutes or until a toothpick comes out clean. Let muffins cool for 10 minutes before enjoying. Muffins store best at room temperature in an airtight container. Enjoy within 2-3 days.

Notes

• You can add a few blueberries atop each muffin before baking for added blueberry flavor.
• These are naturally sweetened from the ripe banana and honey. You can also sprinkle coconut sugar atop each muffin before baking for additional sweetness.
• The more brown the banana is, the sweeter the muffins. 
• You can use frozen blueberries, but the muffins will be more purple. You can coat them in oat flour to help prevent this from occurring.
• To freeze, place the muffins into a freezer bag. Keep in the freezer for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 25
• Category: Breakfast
• Cuisine: American

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The best gluten-free pancakes anyone?

These gluten-free pancakes are a staple in our household and I’m sure will quickly become a go-to for your family too! My oldest child is always requesting these daily. Of course, chocolate chips are a must for him.

Did you know you can still enjoy yummy pancakes without inflammatory ingredients? Therefore, as a foodie myself, we’re always searching and sharing better-for-you ingredient swaps, so you can keep eating what you enjoy most, but without the inflammatory ingredients.

What we swapped to keep the best gluten-free pancakes anti-inflammatory:

• We swapped all-purpose flour for an all-purpose gluten-free baking flour to aid in better digestion.
• We swapped refined table sugar for a better-for-you sugar like honey.
• We swapped whole eggs for a lighter option like beaten egg whites.
• We swapped standard sugary and dairy chocolate chips for non-dairy and minimal sugars like Enjoy Life dark chocolate chips.

Thus, our focus is always on the ingredients because what you put into your body matters. When you nourish your body with better ingredients, you, in turn, can better serve those around you.

These simple ingredient swaps can help reduce inflammation caused by food and also fuel your digestive system with better ingredients.

Feel free to replace the chocolate chips with these options instead:

You could use banana slices, walnuts, pecans, blueberries, etc just to name a few.

Our kids are chocolate fans, so chocolate chips are always our go-to, but feel free to swap your favorite add-in or enjoy the gluten-free pancakes plain.

Are you ready to cook the best gluten-free pancakes?

Let’s dive in, friend!

the best gluten-free pancakes

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• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 4-5

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Description

Super thick and fluffy gluten-free pancakes! Melt in your mouth, golden brown, and will have you coming back for more.

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Ingredients

• 1 1/3 cups gluten-free all-purpose baking flour (1:1 ratio)
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 2 tbsp oil
• 3/4 cup water +2 tbsp (warm)
• 2 egg whites stiffly beaten (set aside)
• dark chocolate chips, optional (I used the Enjoy Life brand)
• maple syrup, optional

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Instructions

1. In a large bowl, combine all the ingredients (except the beaten egg whites).
2. Then gently fold in the egg whites. Add in chocolate chips, if using, and fold in.
3. Heat a griddle or pan to medium heat and spray with olive oil or melt butter for a yummy golden brown crust. Ladle pancake batter onto the pan, flip pancakes over when they begin to puff, and become lightly browned on the edges, about 3-4 minutes per side.
4. Serve with maple syrup or your favorite fruit. Enjoy!

Notes

Add in’s: You can replace the chocolate chips with options like blueberries, strawberries, or sliced bananas. Or, leave add in’s out.

• Prep Time: 10 mins
• Cook Time: 10 mins

One More Thing!

This recipe is part of our collection of breakfast recipes. Check it out!

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