My friend and I were on the hunt for a more wholesome muffin not made with conventional white flour. We gave this recipe a try and I was quite pleased with the results.
And how about oat flour as opposed to all-purpose white? Firstly, there should be a distinction made between quick rolled oats and old fashioned rolled oats or steel cut. Think of the quick in oats not only as quick cooking but quick digesting. This isn’t a good thing because it causes a spike in sugar levels. What used to be a complex carbohydrate, which is a more lengthy process to break down, takes on some attributes of a simple carbohydrate. But in their best form, oats are a great source of phosphorus, fiber, zinc and magnesium to name just a few essential minerals to everyday health. Magnesium is drained from your body with sugar consumption so another point goes to oat flour over starchy white filler.
So here’s they are, Almond Butter Banana Nut Muffins.
- 3 mashed bananas
- 1/4 c. nut butter (I used almond butter)
- 1/3 c. stevia (I plan to try using apple sauce next time)
- 1 egg white
- 1 tsp. vanilla
- 1 1/2 c. oat flour (takes about two cups of whole oats thrown into your food processor or bullet)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. chocolate chips
- 1/2 c. walnuts or pecans
Recipe source: heathereatsalmondbutter.com