Vegan Banana Cherry Muffins

I saw a yummy looking gluten-free recipe on I Train, Therefore I Eat  (who found it somewhere else and tinkered). I was inspired since I’m always looking for easy gluten-free baking treats.  When you have a celiac at home, it’s extra nice to have something fresh-baked and tasty to enjoy.  Much of the pre-packaged gluten-free food is very high in cholesterol and fat, which is something to be aware of if you’ve just started investigating this option.

After making them three times, I’ve tinkered with the recipe to my liking and it’s going to be something I make often–they store well in a sealed container–and they take all of 5 minutes to prep before you throw them in the oven.

1 1/2 Cups Gluten-free Oats

2 ripened bananas

1 Cup apple sauce

1-1/2 tsp cinnamon

1/4 tsp ginger powder

1/2 cup dried cherries chopped

1/2 to 3/4 cup Almond Flour  (more flour makes them more muffin-y, which tastes better)

4 large Medjool dates chopped

Heat oven to 350. Mash bananas, add other ingredients and mix.  Use coconut oil spray in your mini-muffin tin or drop mixture on a sheet pan if that’s easier.   (The coconut oil worked much better than olive oil and didn’t stick– as had happened with the first 2 batches).  Cook for about 25 minutes and remove immediately from tin to cool.  It’s just the right size to pop in your mouth for a pre-workout bite.  Enjoy!


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