I have a real love hate relationship with bananas.
I love the taste and the port-a-blility of bananas. For as long as I can remember, bananas have been a staple in my diet. Back in the days before so many kids were diagnosed with peanut allergies, you could guarantee I’d have a banana in my school lunchbox 2-3 times a week. Usually it was in the form of a peanut butter and banana sandwich but just as often I’d find the fruit (which is actually a berry) as is.
As I entered by teen years and my love for cooking, especially baking, grew, the more I came to love bananas. I mean, who doesn’t love Banana Bread, Banana Chocolate Chip Cookies or Warm Campfire Banana Sundaes? Ever since I bought my first cookbook (D.C.I. Music Department’s Favourite Recipes) I have been on the hunt for the very best banana bread recipe. If you were to look though my cookbook collection, you would definitely find that the pages that have banana flavoured bakery recipes are the most splattered, smudged and well used. I thought I had finally found “The One”. Then I went gluten and dairy free and the search has since resumed.
I think of myself as someone who tries to stay active and I take a lot of pride in eating healthy so I love that bananas are an excellent source of dietary fiber, iron, potassium, B6 and Vitamin C.
Bananas promote good digestion and mood balancing. Good for me as I am recovering from intestinal issues and also good because I often take the drug Prednisone which can cause depression as a side effect.
I know, so far this post sounds like a love fest for bananas. So where’s the hate part???
I hate that when the warmer weather finally comes to southern Ontario, my bananas get ripe faster than I can eat them…. I know, it’s not a big reason…but it made for an interesting opening line.
Anyway, I woke up this morning and realized that I had three bananas that had got to the point of no return and just had to be baked into something. So, my plan for showcasing the fresh Ontario strawberries, now available in my area will have to wait.
I give you Oatmeal Banana Chocolate Chip Muffins.
1 ¼ cup all purpose gluten free flour (my blend or your favourite)
¼ cup high protein gluten free flour blend (my blend or more of your favourite)
½ cup firmly packed light brown sugar
½ tsp ground nutmeg
1 tbsp double acting baking powder
¼ tsp salt
1 cup mashed banana
1 cup rice milk
1/3 cup melted coconut or canola oil
¾ cup gluten free oats
¾ cup dairy free chocolate chips
Pre-heat oven to 375°F. Grease or line 18 regular size muffin cups
In small bowl, combine oats and chocolate chips, set aside.
In large bowl, mix remaining dry ingredients. Whisk to combine. Add all wet ingredients to dry. Mix well.
Fold in the oat/chocolate mixture.
Fill muffin cups to within one third of the top. Bake in center of oven for 20 minutes or until a toothpick inserted into center of muffin comes out clean. Let cool completely.
Store in airtight container for up to 2 days or freeze for up to 1 month