I’m totally spending part of my Easter weekend in an air-conditioned movie theater watching Batman vs Superman, or as I like to call it, “That Time Wonder Woman Came In and Saved Everybody. Like Always.” I know the reviews so far aren’t that great, but, frankly I’m only there for one reason. I’m sure you can guess.
So what do you do when you’re a mortal, but you know deep down that you’re a superhero? You make sure you’re fueled for each day, no matter what happens. This also means having a hefty snack on hand to get you past those “hangry” hours between lunch and dinner. Enter, the high fiber, high protein muffin. Forget the vending machine and other packaged crap. I started making batches of these gluten-free, banana nut muffins back in the beginning of my weight loss journey, and I’ve recently rediscovered my love for them. At the time, it was hard for me to find brown rice flour, but now you can find it in the baking or gluten-free aisle of almost any grocery store.
These muffins freeze very well and can easily be thrown in your lunchbox for later in the day. Not only are they packed with beauty-boosting foods like walnuts, flaxseed, coconut oil, and oats, but these muffins are also high in Vitamin E, Vitamin D, calcium, and fiber. I’d like to think that Diana herself would have one of these stashed away in her back pocket for a quick boost of energy. You know, when she’s taking a break from saving the day, fighting for truth and honor, and having fabulous hair. Must be all the healthy fats!
Super-Powered Banana Nut Muffins (GF)
adapted from Women’s Health
Makes 18 muffins. Serving: 1 muffin.
1 1/4 cup rolled oats*
1/2 cup brown rice flour
1/4 cup ground flaxseed
1 tsp baking powder
1 tsp baking soda
2 eggs, beaten
1/4 cup plain Greek yogurt
3 medium, ripe bananas, mashed
1/4 cup honey
1/3 cup coconut oil, melted
1/4 cup walnut pieces, chopped
Preheat oven to 375 degrees.
In a large bowl, whisk together oatmeal, flour, flaxseed, baking powder, and baking soda
In a separate bowl, combine eggs, yogurt, bananas, honey, and oil. Add flour mixture and fold in walnuts.
Divide batter into paper-lined muffin cups. Bake for 20-22 minutes or until tops spring back when lightly touched.
Cool on a wire rack.
Per muffin: 155 Calories, 7g fat, 12mg sodium, 19g carbohydrates, 3g fiber, 6g sugar, 4g protein
*For a smoother texture, pulse the oats in a food processor until roughly chopped. I sometimes do this when I want a more cake-like muffin. Otherwise, save time and throw the oats into the batter as-is.