Gluten Free Baking. It’s one of the more difficult areas of gluten free living for sure, and most of the recipes you have seen me tackle have come from my trying pre-made mixes. While there is nothing wrong with that, we all want to know which mixes are worth the money or not when it comes to gluten free….if I am going to profess to be a “real” gluten free cook on this blog, I am going to have to start trying baking recipes from scratch and using GF alternatives to flour right?
Ok then….. This is a recipe I found online, Pinterest to be exact. I can’t take credit for it in it’s entirety but I did make alterations:
- I used Gluten Free Oats (Bob’s Red Mill) instead of regular oats.
- I added Toasted Coconut Chips
- I made them “Mini” Kid-sized instead of regular
The Monkey’s were visiting me this weekend when I decided to try these out for breakfast. Lately LadyBug has become a “terrible-toddler-type” picky eater. Great! Both of them…I really don’t know how this happened, we have been feeding them a diverse delicious menu from the time they went off of formula….I hope this is just a phase. Please! Anyway, for those of you with mini-monsters running around your house, you know that baking in the morning is VERY ambitious! Dare I say – INSANE to even contemplate. That however is the beauty of this recipe. It is very easy and if you get everything set up on your kitchen counter the night before, it is doable!
I pulled out the Cuisinart that really belongs to Sis (and will be leaving with her when the great Northern Migration occurs), but is still with me until now. I put all the ingredients (except the eggs and yogurt) as well as all tools out on the counter so I could get started as soon as I had coffee in hand while the monkeys were watching TV (a just-woke-up-pre-brekfast-indulgence, mainly geared towards Zia keeping her sanity before noon)
All in all – the prep took 10 – 15 minutes tops. The recipe is outlined and can be viewed on my NEW Recipe Page. This will make recipes easier to follow and print for you. YEA!
Cuisinarts are wonderful! So here are all the ingredients except the Chocolate Chips and Coconut Chips. (Oh I hadn’t added the greek yogurt yet either)
When it looks like this, you are good to add the chips and mix by hand.
I just kept it all in here to minimize clean up.
I ended up with 22 instead of 24 which means I probably didn’t fill each one exactly….but it WAS 7am! I used Coconut spray on the pan before filling. I also added a few toasted coconut chips on top of each one.
15 minutes later…TA DAH! I let them cool for 10 minutes and served. The Monkey Monsters both balked at first – which is their new thing to pitch a fit no matter WHAT you put in front of them (lord give me patience) but in the end they each ate 2. I mean of COURSE they did. Chocolate Chip Coconut Banana Mini Muffins? Puh-LEEEEEASE! Now that I know they are such a hit, I plan to add some golden flax meal to the mix next time to increase the nutritional value.
I will say using the Greek Yogurt was a GREAT addition and I am so happy I had some in the house! This was one of those recipe ideas I had the day before and could only do if I had all the ingredients as a trip to the grocery store alone with the kiddos in the pouring rain….NOT an option. I had EXACTLY 2 over-ripe bananas, the GF oats and the plain greek yogurt as well as the chocolate chips (regular instead of mini sized, the one alteration I would make next time) and the coconut chips from another recipe I did over the weekend. All in all it was a big win….and I had to send more then half of the remainders home with the kids or else I would eat them all!
I have already eaten 5. Oh goodness – time to hit the gym!
Enjoy and pleas visit Zia’s Kitchen all new Recipe Page to view the recipe in it’s entirety and even print for further use! If you enjoy it, please share Zia’s Kitchen with your friends and join me on Facebook, Pinterest and Google + and as always…
- 2 Ripe Bananas
- 2 Eggs
- 2 Cups Gluten Free Rolled Oats (I use Bob's Red Mill)
- 1 Cup Plain Greek Yogurt (I use Stonyfield Organic)
- ½ Cup Semi-Sweet Chocolate Chips (Organic if possible)
- ½ Cup Toasted Coconut Chips (Organic if possible) Reserve some for topping if desired
- ¼ Cup Organic Brown Sugar
- 1 /12 tsp Baking Powder
- ½ tsp Baking Soda
- Preheat the oven to 400° and prepare the mini muffin tin with baking spray or paper liners. I used Coconut Oil Spray.
- Add ALL of the ingredients EXCEPT the Chocolate and Coconut chips to a Food Processor and process until oats are broken down and the mixture is smooth and creamy. Stir in Chocolate and Coconut by hand.
- Fill Muffin pan each ¾ full. I used a 24 count Mini Muffin Tin and actually only had enough to fill 22 but I think I overfilled a few slightly. If this happens just add a bit of water into the empty ones before putting in the oven.
- Top with Toasted coconut shavings and/or Chocolate chips if desired.
- Bake for 14-16 minutes or until golden brown. They are finished when you insert a toothpick into the center and it comes out clean (it may have melted chocolate on it). Cool in the pan for 10 minutes.
To add to the nutritional value for the kids of this delicious morning indulgence, you can add 2 tsp of golden flax meal.