Banana Coconut Muffins

I often have too many bananas, which end up turning brown, and then sit in my freezer. In attempt to use some of them, I found this recipe on Raised From Scratch. It is supposed to be a cake, but I made muffins instead... easier to grab on the go. It was my first time using buckwheat, but I was pleasantly surprised. They taste like coconut banana bread, and it was difficult to stop eating them.

Ingredients
1/4 c. coconut oil
2 ripe bananas
4 Tbps. honey
1/2 c. egg substitute (2 eggs)
1 tsp. vanilla extract
1 c. oat flour*
2 1/2 Tbps. buckwheat flour
1/3 c. almond flour
1/2 c. unsweetened shredded coconut
1/8 tsp. salt
1 tsp. baking powder
1/4 c. raisins

Directions
Preheat oven to 350°F and line about one and a half (16) cupcake trays with papers.

Warm coconut oil in a small bowl in microwave until melted (about 30 seconds). Pour into mixing bowl, add ripe bananas and honey and mix for about a minute. Add the eggs and extract, combine well.

Add dry ingredients to the mixture, minus the raisins. Mix until well combined. Stir in raisins.

Scoop batter into liners and fill about 1/2 to 2/3 of the way full.

Bake about 25 minutes or until toothpick test comes out clean.

Let cool in pans 5 minutes, then move to cooling racks.

ENJOY!

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*NOTE: Instead of buying oat flour, I put a cup of old fashioned oats in the blender until finely ground.

Oatmeal Chocolate Chip Muffins

These tasty muffins come from Pinterest, and were quite a fantastic find; the original recipe is from Green Lite Bites. They didn't last 3 days at our house. My gluten eating sisters were visiting at the time, and said that I should definitely make them again.

Ingredients
3 ripe bananas (the riper the better)
1 cup almond milk
1/2 cup egg substitute (2 eggs)
1 Tbsp. baking powder
3 c. old fashioned oats (not quick oats)
1 tsp. vanilla
3 Tbps. chocolate chips

Directions
Preheat oven to 375°F.

Peel bananas and place in an electric mixer and "mix" until well mashed.

Add remaining ingredients, minus the chocolate chips. Mix until well combined.

Stir in the chocolate chips by hand. Feel free to add more if it doesn't look like there's enough.

Let mixture sit, to allow the oatmeal to absorb some of the liquid.

Prepare one and a half cupcake trays with liners (about 16 muffins).

Fill papers until about 2/3 to 3/4 of the way full.

Bake for 20 to 30 minutes, until edges are slightly browned. Remove from tray, and place on cooling racks.*

ENJOY!

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*NOTE: The papers can be difficult to peel off if not fully cooled , as shown at right. So be sure to allow enough time for them to cool completely.

Click image to enlarge.