These sweet snacks are muffin-ISH. Sort of muffins. You know how some recipes claim you’ll never know the difference between their end product and that of a famous bakery or coffee chain? I’m not claiming that here. Let’s face it: these are basically gluten-free, non-fat, no sugar treats. Personally, I think these muffins are pretty tasty but they do not have a cake-like crumb to them as most flour, egg, and oil containing ones do. Nevertheless, their moist texture goes nicely with the blueberries, sweet bananas, and especially the lemon zest. Don’t skip the lemon zest!
Hope you enjoy these Sorta Muffins as a healthy alternative to the Real Thing as much as I do.
3 ripe bananas 1/4c apple sauce 1/2c egg whites 1t lemon zest 1/2t vanilla 1/4c sweetener of choice (sugar, stevia, truvia, etc. – but not liquid sweetener) 1c oats 1/2c oat flour 1.5t baking powder 1/4t baking soda 1/8t salt 1c frozen or fresh blueberries Heat oven to 350 and put cupcake papers in 1 muffin tin (or grease muffin tin). Mash bananas in a bowl. Add apple sauce, egg whites, lemon zest, vanilla, and sweetener. Stir to combine. In a separate bowl combine oats, oat flour, baking powder, baking soda, and salt. Mix. Then add to the banana mixture and stir till just combined. Add blueberries and fold in. Fill 12 muffins cups almost to the top and bake for approximately 17 minutes or until the top springs back when touched. Let cool. Enjoy!