I love making muffins! They are so versatile and a healthy portable snack, perfect when you have kids!

This recipe was given to me by a friend after I enjoyed some that she made. My favourite thing about these is the versatility, you can add all sorts of ingredients including veggies! They can be made so many ways!

Basic Recipe:

3 bananas, 1/2 cup dates, 1/3 cup coconut oil, 3 eggs

—blend above in blender/ food processor—

In a separate mixing bowl combine:
1 tsp baking powder, 1 tsp baking soda, 1 cup oats, 1 cup flour (any type).

Add the wet ingredients to the dry ingredients and mix well.

Stir in 3/4 cup fruit or nuts of your choice – mix and spoon into greased muffin tins.

Bake at 350 for 20-25 minutes

Options!

These muffins are pretty forgiving so you can play with what you have on hand. Here are some examples.

1. In my friend’s version she added:

One avocado, 1/2 cup of shredded coconut, 1/4 cup semi sweet chocolate chips, pecans, strawberries. Instead of 4 bananas she used 2 bananas and 2 zucchinis. She added a little extra flour.

2. One version I made had these modifications:

Three bananas and one small zucchini.
Instead of 3/4 cup fruit or nuts I added 1/2 cup shredded coconut and 1/2 cup sliced almonds and about 1/2 cup chocolate chips.

3. My chocolate peanut butter version:

I used 1 extra egg. Instead of 1 cup oats I added about 1/2 cup oats and 1/2 cup cocoa. Instead of fruit or nuts I used about 3/4 cup peanut butter (and mixed this into the wet ingredients). I also added a tsp of vanilla. In this version I used Bob’s gluten free flour.

* I have a really powerful blender called a Vitamix, it’s so powerful that when I add veggies, you can’t see any evidence of them! I’ve even tossed in some leftover cooked broccoli. I can’t guarantee those results for all blenders.