There’s something about a good, warm muffin right out of the oven that’s hard to beat. Even more so when it’s gluten-free muffins that are just as good (if not better!) than the regular version. We’ve experimented with a variety of recipes over the years but this one for gluten-free blueberry banana out muffins has been a hit on many levels: Healthy? Check. Tasty? Check. Liked (loved) by the kids? Check. Easy to make? You guessed it, check!
I’ve made these muffins with both regular unbleached flour and GF flour and you can’t tell the difference, they’re that good.
If you’re gluten-free, you know how satisfying it is when you find a recipe that doesn’t taste like cardboard, isn’t loaded with sugar, and is as good (maybe better?!) than the regular version. Whip up a batch of these for weekday breakfasts or snacks, or add them to your weekend brunch selection. Whatever way you make them, I hope you enjoy them as much as our family does! PS for more GF recipes like this one, make sure to check out the blog’s Recipes page!
See below for the easy recipe for these yummy gluten-free muffins!
3 ripe bananas
1 tsp vanilla extract
1/3 cup butter, melted
1/4 cup brown sugar
1 cup gluten-free flour (I used a combination of brown rice and coconut)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup gluten-free oats
1 cup blueberries (fresh or frozen)
Preheat oven to 350 degrees and line a muffin pan with paper liners (silicone liners also work great for these).
In a large bowl, mash bananas and add the egg, vanilla extract, and melted butter. Mix until combined.
In another bowl, combine all the dry ingredients and fold into the wet ingredients a little at a time until everything is added.
Stir in the blueberries until evenly distributed throughout the batter.
Scoop batter into liners and bake for 20- 25 minutes (test with a toothpick to check when ready).
Hands up whose kids pick and choose what they like to eat on the daily? One day they’ll happily snack on apple slices and the next they push them away with a ‘really Mom?’ kind of look. Kids, amiright?! I totally admit I was a picky eater as a kid (sorry Mum and Dad!) and now with my kids I’ve gone from one end of the extreme to the other: I’ve had phases where they’ll try anything I serve them (yessss!!!) to days when everything I put in front of them is pushed away/ spat out/ thrown on the floor, etc.- and everything in between as part of the crazy yo-yo that is feeding children. Ughhhhhh. Somedays I just throw my hands up and ask for a little more patience and ideas for foods they’ll eat. View Post
How’s everyone handling the heat? I thought now would be a good time to put up a recipe that’s delicious anytime, but especially good when you’re looking for a refreshing treat. I used this recipe as the base with a few adjustments, and was really happy with how they turned out. Adding turmeric to these citrus popsicles gives them a nutritious boost and adds a unique flavour, and as long as you don’t add too much, you’ll only just be able to taste it as a nice compliment to the sweetness of the orange. Add a little mint or basil if you want to experiment with flavour combos a little more.
2 ripe bananas
2 – 2 1/2 cups orange juice
1 tbsp ground turmeric
1 tsp vanilla extract (optional)
1. Pop all of the ingredients except the turmeric in a blender and puree until smooth. Add another 1/2 cup orange juice if necessary to help the mixture blend well.
2. Add turmeric a little bit at a time and taste as you go. Add as little or much as desired until you reach the flavour balance you like.
3. Pour the mix into popsicle molds and freeze until ready. That’s it!
If you’re looking for a healthy snack or breakfast idea, this parfait is perfect. Canada has a big birthday coming up this weekend and there’s lots to come to OHP to help celebrate our amazing country turning 150. To kick off the week of patriotic posts, what better than a recipe inspired by the colours of our flag? This red and white parfait is a healthy snack option (that only takes 3 steps to make!) for a Canada Day party or picnic and even though it’s inspired by July 1st, it’s perfect anytime as a great snack or breakfast option. See below for how to make them at home.
Recipe makes two parfaits
– fresh organic strawberries, sliced
– 2 cups organic vanilla yogurt
-chia pudding (see below for instructions)
Start by making the chia pudding: in a jug or bowl mix 2 cups of organic milk with 1/2 cup of chia seeds (you can also add a tsp of vanilla extract). Stir well and allow to sit for 20 minutes+ or overnight.
2. When the chia pudding is ready build the parfaits by alternating scoops of the vanilla yogurt with the chia pudding and strawberries. Tip: If you want to create distinct layers, use the yogurt as a barrier to help keep the chia pudding from blending in with everything. Ie use a layer of yogurt after each layer of chia pudding and strawberries.
3. Repeat until the jars are full and top with some strawberry slices. Serve & enjoy!
I scream, you scream… it’s hard to think of a Summer where there wasn’t a day spent at the beach served up with a scoop or two of my favourite flavour (usually bubble gum- you know the kind with real bits of gum in it?- or cotton candy). And it’s still a favourite treat of mine, no matter what time of year. Buuuuut, since we’re headed into the hottest time of the year I thought what better time than now to share a recipe for a sweet frozen treat that’s tasty and- gasp!- healthy too (can you guess the hidden uber- healthy ingredient???). And if you haven’t tried making your own ice cream/ froyo/ nice cream, now’s the perfect time to try. In case you’re unfamiliar, nice cream is the dairy free sister to the classic dairy dessert we know and love. You can absolutely whip up this recipe with milk, but I’ve been wanting to try making nice cream and had a freezer full of frozen ripe bananas calling my name, so I went for it.
Ari and I spent a messy morning blending up the flavours (we went with blueberry, raspberry, and the secret flavour you’ll have to scroll down to find out about), and I now know what I’ll do from now on with all the bananas that get over- ripe when it’s too hot to bake banana bread. This takes about 15 minutes to make, and the mix is also perfect for popsicles. Your kids will love helping, everyone will love eating it, and you’ll love that it’s a healthy version of a favourite Summer sweet treat. Now about that secret ingredient and how to make your own nice cream at home..!
6- 10 ripe bananas (you don’t have to be frozen, mine were just in the freezer waiting to be made into something yummy)
1 cup each of your favourite frozen fruits; for ours we used blueberries, raspberries, and kale (how’s that for a sneaky/ healthy secret ingredient?!)
1 tsp pure vanilla extract (optional)
2 tsbp honey or maple syrup (optional)
1- 2 cups of water, dairy- free milk, or milk
1. Start by blending all of your bananas as if you were making a smoothie. I added about 1 cup of dairy- free milk to mine to help get a thick/ creamy/ smooth consistency (we splurged on a Blendtec a few years ago and love it for things like smoothies and soups). The more flavours you want to make, the more bananas you’ll want (I used 10 for this recipe).
2. Once you’ve got the banana mixture smooth, pour it into a large jug and set aside. To make the green nice cream, I juiced a few few kale leaves (you don’t need very many as the colour is really strong). For each flavour, combine 1 cup of frozen or fresh fruit with 1- 2 cups of the banana mixture. For the green, add 1 tbsp of kale juice (you won’t be able to taste the kale, but if you prefer you can add some vanilla extract and/ or honey). Pour each colour/ flavour into their own container until you’ve made all the flavours you want to include.
3. Scoop spoonfuls of each flavour into a baking dish until it’s full, putting different colours/ flavours throughout (this is what will help create the marble effect).
4. Drag a skewer or chopstick through the mixture to create a marble effect- make sure to go all the way to the bottom so the nice cream is marbled throughout, not just on top.
5. Place your dish in the freezer for a few hours or overnight to freeze. When you want to serve, take it out of the freezer for 10- 15 minutes to soften. Scoop and enjoy!
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Both our juicer and blender get a lot of use in our house. They were two kitchen items we researched and invested some money into, since we wanted ones that would hold up well to use and last a long time. So far we’ve been more than satisfied with them and they do a great job; they were both splurges and we bought them at different times as we were able to put the money aside. I use them for many of the recipes that appear on the blog and get asked fairly often about which ones we own. The juicer we have is the Breville Juice Fountain Elite 800JEXL and we have the Blendtec TB-621-20 Total Blender. I’d highly recommend them both and worth the investment, especially if you enjoy making healthy food at home.
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