I’ve been working a crazy amount of hours these last few weeks, so many in fact that I have had little time to cook. Pre-packaged food and take out is an easy fall-back, but spending just 30 minutes to make a batch of thee gluten-free, high-protein muffins gave me an easy grab-and-go breakfast that kept me going until lunch for two weeks!
Yield: 12 muffins
2 1/4 cups rolled oats, blended
1 tsp cinnamon
1 tsp baking powder
1/4 cup raisins
1/4 cup walnuts, optional
2 ripe bananas
1/2 cup applesauce
1 cup cooked white beans
6 dates, pitted
3 tbsp lemon juice
1 tsp vanilla extract
- Preheat the oven to 400 degrees.
- Combine dry ingredients in a bowl and stir to combine.
- Blend wet ingredients in a high-speed blender until you have a smooth, tan batter. Pour into bowl with dry ingredients and stir to combine.
- Spoon batter into silicone muffin pans or regular muffin tins sprayed with cooking spray. Place in a preheated 400 degree oven for 25 minutes, or until the muffins test “dry.”
Photo by JeffreyW, used with permission.