(Gluten-Free) Banana Bread Muffins

Baked Goods, Breakfast & Brunch, Dietary, Gluten Free, MAIN DISHES, Recipes
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Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day.

Banana Bread Muffins - Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day. via Chef Julie Harrington @ChefJulie_RD #muffin #glutenfree #grainfree #baking #breakfast #snack

One of the cooking goals that I’ve been working on is working with flour alternatives. There are so many varieties of flours (almond flour, quinoa flour, coconut flour, oat flour, plus so many more!) on the shelves in the grocery store and I’ve been intrigued. Mainly, because I am a food science nerd and I want to learn and understand their baking properties, but also I think many of us are trying to trim back on the amount of refined grains we are consuming (ie. white flour), so it’s been a fun challenge baking with these flour alternatives.

Banana Bread Muffins - Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day. via Chef Julie Harrington @ChefJulie_RD #muffin #glutenfree #grainfree #baking #breakfast #snack

I’ve quickly learned that these alternative flours do not have that perfect 1:1 ratio. FYI, coconut flour sucks up so much moisture. I tried baking cookies with coconut flour and when I picked one up it crumbled right in my hand. Note to self: Add more liquid and maybe pair coconut flour with other flours too. (I’m still working on that recipe!)

Pair these #grainfree Banana Bread Muffins with breakfast or add as a snack. Recipe via @ChefJulie_RD
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Banana Bread Muffins - Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day. via Chef Julie Harrington @ChefJulie_RD #muffin #glutenfree #grainfree #baking #breakfast #snack

I had received a bag of almond flour when I was on the trip with California Almond Board and I feel like it’s been calling my name to bake with it every time I open my pantry and see it.

Banana Bread Muffins - Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day. via Chef Julie Harrington @ChefJulie_RD #muffin #glutenfree #grainfree #baking #breakfast #snack

When you have overripe bananas, bake some banana bread muffin.

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Gluten-Free Banana Bread Muffins with nut butter

Banana Bread Muffins

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 12 1x
  • Category: Muffin
  • Method: Baking
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Description

Pair with breakfast or add as a snack, these grain-free Banana Bread Muffins can fit into any part of your day.

Ingredients

Scale
  • 3 eggs
  • 3 bananas
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/3 cup plain Greek yogurt
  • 1 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 11/2 teaspoon cinnamon
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.
  2. In a food processor or blender, blend the eggs, bananas, maple syrup, and vanilla extract, until blended through and fluffy (to incorporate air). Pour into a bowl and fold in the yogurt.
  3. In a separate bowl, sift together the almond flour, coconut flour, baking powder, cinnamon, and salt.
  4. Fold wet ingredients into dry and stir until just combined.
  5. Pour muffin batter into muffin tins and bake for 30-35 minutes or until golden brown. (Insert a toothpick into the center of a muffin at they are done when it comes out clean. Center will also spring back when pressed.)

Keywords: muffin, grain-free, gluten-free, baking

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com
Banana Bread Muffins - Pair with breakfast or add as a snack, these gluten-free Banana Bread Muffins can fit into any part of your day. via Chef Julie Harrington @ChefJulie_RD #muffin #glutenfree #grainfree #baking #breakfast #snack

Gluten Free Zucchini Banana Bread

Baked Goods, Breakfast & Brunch, Dietary, Gluten Free, MAIN DISHES, Make ahead, PREP, Recipes
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Gluten Free Zucchini Banana Bread! This low-sugar bread option is perfect for breakfast or dessert.
Gluten Free Zucchini Banana Bread via RDelicious Kitchen @rdkitchenOne of my friends has been bringing me all kinds of goodies from her garden. I am in garden envy because my green thumb is not doing that well this year. I do have some peppers that are almost ready to be harvested and mint is completely taking over, but I think my zucchini plant is dead – womp!
Gluten Free Zucchini Banana Bread via RDelicious Kitchen @rdkitchenI don’t always bake gluten free goodies, but I had an opened bag of Bob’s Red Mill gluten free 1-to-1 baking flour.  Gluten free baking can be tricky but this 1-to-1 mix makes it extremely easy.

Gluten Free Zucchini Banana Bread – low sugar, low fat – perfect for #breakfast or dessert #glutenfree

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Gluten Free Zucchini Banana Bread via RDelicious Kitchen @rdkitchenI love zucchini bread and banana bread, so why not mix them together? This is a low-fat, low-sugar quick bread that can be part of a balanced breakfast or enjoyed as dessert. Breakfast suggestion: crumble zucchini banana bread on yogurt with fresh fruit.
Gluten Free Zucchini Banana Bread via RDelicious Kitchen @rdkitchen

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Gluten Free Zucchini Banana Bread sliced on a white plate

Gluten Free Zucchini Banana Bread

  • Author: Julie @ RDelicious Kitchen
  • Yield: 12 1x
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Ingredients

Scale
  • 1 3/4 cups gluten free flour (I used Bob’s Red Mill 1-to-1 baking flour)
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 2 medium ripe bananas, mashed
  • 1 tablespoon canola oil
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 egg whites
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 1/4 cup unsweetened applesauce
  • 1/3 cup nonfat plain greek yogurt

Instructions

  1. Preheat oven to 375 degrees F. Generously spray inside loaf pan with cooking spray.
  2. Squeeze shredded zucchini of excess water with a paper towel.
  3. In medium bowl combine flour, baking powder, baking soda, and cinnamon. Toss with zucchini until zucchini shreds are evenly coated with the flour mixture.
  4. In another bowl of an electric mixer, add mashed banana, oil, maple syrup, vanilla and eggs; mix until smooth. Add applesauce and yogurt and beat again until well combined. Gently mix in dry ingredients until just combined.
  5. Add to loaf pan. Bake for 45-55 minutes or until toothpick inserted into the middle comes out clean.
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Gluten Free Zucchini Banana Bread via RDelicious Kitchen @rdkitchen

Breakfast “Ice Cream” Sandwiches

Baked Goods, Breakfast & Brunch, Dietary, Egg Free, Freezer Friendly, MAIN DISHES, Make ahead, Nut Free, PREP, Recipes, Vegetarian
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On a hot summer morning, cool down with a this fun new breakfast twist. These raspberry chia Breakfast “Ice Cream” Sandwiches tastes like dessert and will nourish you through the morning!
Breakfast "Ice Cream" Sandwiches via RDelicious Kitchen @rdkitchenI was super excited when KIND featured my recipe on their newsletter including my classic green smoothie to pair with their Raspberry Chia Breakfast Bars.

Ice Cream Sandwiches for #breakfast.. It’s #KINDawesome! #siggisambassador @KINDsnacks @SiggisDairy

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If you haven’t noticed, KIND came out with these new breakfast bars. These new bars (the raspberry chia flavor in particular) contain 5 whole grains including: oats, millet, buckwheat, amaranth, and quinoa along with a filling 6 grams of fiber.
Breakfast "Ice Cream" Sandwiches via RDelicious Kitchen @rdkitchenIt is always important to eat balanced meals. My go-to tip for anyone (myself included) is to enjoy at least 3 food groups per meal (with at least one of them being a fruit or vegetable).
Breakfast "Ice Cream" Sandwiches via RDelicious Kitchen @rdkitchenThat little tip can go a long way. It will help with portion control because portion sizes will naturally start to shrink in order to include various other food groups on your plate. Plus, it will help reach the minimum recommendation of aiming to consume at least 5 fruits and vegetables a day. More matter!
Breakfast "Ice Cream" Sandwiches via RDelicious Kitchen @rdkitchenWhen I first tried these breakfast bars I usually paired them by dunking them in a yogurt with a side of fruit, so I was inspired by my combo to turn it more into a fun breakfast!
It feels like eating dessert for breakfast!
Breakfast "Ice Cream" Sandwiches via RDelicious Kitchen @rdkitchen

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Breakfast “Ice Cream” Sandwiches on a cutting board

Breakfast “Ice Cream” Sandwiches

  • Author: Julie @ RDelicious Kitchen
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 4
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Ingredients

Scale
  • 4 packages KIND raspberry chia breakfast bars (contains 2 bars per package)
  • 2 (5.3 oz.) containers plain (or vanilla) yogurt (I used Siggi’s)
  • 1 tablespoon chia seeds
  • 1/4 cup raspberries

Instructions

  1. In a small bowl, gently mash raspberries. Stir in chia seeds. Add yogurt and gently fold in raspberries and chia to make a raspberry swirl.
  2. Open up KIND breakfast bars packages. Scoop about 1/3 cup onto one side of the breakfast bar and spread evenly. Top with the other breakfast bar (not too tight, so filling doesn’t spill out!)
  3. Wrap each breakfast “ice cream” sandwich with plastic wrap and add to a sealed tight container. Place in the freezer for at least 2 hours or overnight.
  4. Unwrap and enjoy a treat in the morning!
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Breakfast "Ice Cream" Sandwiches via RDelicious Kitchen @rdkitchen

Chocolate Chia Espresso Chip Cookies

Baked Goods, Dairy Free, Dietary, Egg Free, MAIN DISHES, Make ahead, Recipes
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Do you find baking relaxing? There is a reason why! Unwind and bake these Chocolate Chia Espresso Chip Cookies.
Chocolate Chia Espresso Chip Cookies via RDelicious Kitchen @rdkitchen
After a super long day, I came home and wanted to bake. Baking is so relaxing to me. Is it because “stressed is desserts backwards” or is there a reason why there was a connection between baking and relieving stress?

There is a scientific reason why baking is relaxing. Relax with baking these Chocolate Chia Espresso Chip Cookies #gf

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According to the Massachusetts Public Health Blog, baking is a way to nurture our creative side – something we don’t do enough of. When feeling stressed or anxious, there’s something relaxing about losing yourself in the process of stirring, mixing, and kneading and at the end, treating yourself and others to something made from the soul. Doing something with your hands can be relaxing, similar to squeezing a stress ball or knitting. It helps take your mind off of your troubles, and releases negative energy that’s stored – channeling it into something creative. For some people, the repetitive motion of chopping is calming. Baking is a creative outlet that allows for experimentation. For some, baking is a coping skill to deal with life’s challenges, and a positive one at that – another one to add to your toolbox.
Chocolate Chia Espresso Chip Cookies via RDelicious Kitchen @rdkitchen
As I was getting creative in the kitchen, I noticed I had used the last of my eggs when I made my favorite Swiss Chard and Mushroom Quiche the day before. Now worries, there are plenty of egg substitutions to use. I love the guide below as some really great egg free alternatives.
In a typical recipe for baked goods, eggs play the role of a binder or a leavening agent. A binder helps hold the recipe together, while a leavening agent helps your baked goodies to rise.

Chocolate Chia Espresso Chip Cookies via RDelicious Kitchen @rdkitchen(source)

I went with the “chia egg”. I notice this method works best with cookies and brownies. The chia egg keeps the cookies soft and gooey, plus add a boost of fiber and omega-3’s.

Chocolate Chia Espresso Chip Cookies via RDelicious Kitchen @rdkitchenWhat egg free alternative have you tried in a baking recipe?

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hand holding a Chocolate Chia Espresso Chip Cookie

Chocolate Chia Espresso Chip Cookies

  • Author: Julie @ RDelicious Kitchen
  • Yield: 15 cookies 1x
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Ingredients

Scale
  • 1 tablespoon chia seeds
  • 1/3 cup hot water
  • 1 medium ripe banana
  • 1/4 cup natural peanut butter
  • 1/2 tablespoon melted coconut oil
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 3/4 cup rolled oats
  • 1/4 cup oat flour
  • 1/4 cup garbanzo bean flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 teaspoon salt
  • 1 tablespoon espresso powder
  • 1/3 cup mini chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F. In a small bowl, combine the chia seeds and hot water. Let sit for 15 minutes, stirring occasionally. Mixture will gel up and thicken.
  2. In a large bowl, mash the banana with a fork. Mix in the peanut butter, coconut oil, vanilla extract, maple syrup, and chia seeds, until combined.
  3. Add the rolled oats, oat flour, garbanzo bean flour, baking powder, baking soda, salt, and espresso powder. Mix until just combined.
  4. Gently fold in the chocolate chips.
  5. Scoop cookie dough by the tablespoonful onto a prepared baking sheet, sprayed with non stick spray, or lined with parchment or a silicone mat.
  6. Bake for 15-20 minutes until golden brown.
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Chocolate Chia Espresso Chip Cookies via RDelicious Kitchen @rdkitchen

2 Minute (microwave) Oatmeal Muffin + Video!

30 minutes or less, Baked Goods, Breakfast & Brunch, MAIN DISHES, PREP, Quick & Easy, Recipes
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Make your morning breakfast a little more fun, by turning a cup of oatmeal into an oatmeal muffin with just adding a few more healthy ingredients and the ease of popping it in the microwave to cook.
2 Minute (microwave) Oatmeal Muffin via RDelicious Kitchen @rdkitchenThere are so many single-serving microwave recipes out there, but many are more on the indulgent side – I’m talking to you, brownie in a mug.
I first learned about this recipe idea from Love Grown Foods, themselves, but I decided to spruce it up a little bit by adding some other healthy ingredients. I thought it would be fun to share a “how-to” video version!
I’ve been wanting to start creating videos for awhile now on the blog, so bare with me as I am still in the learning phases of this venture.

I love this recipe because it serves one. I love muffins, but sometimes I don’t want to make a whole batch especially if I am the only one eating them. Plus it’s a fun healthy twist from a regular oatmeal kind of breakfast.

WATCH how to make an oatmeal muffin in the microwave http://bit.ly/1NAcxE0 #rdchat @LoveGrownFoods @CrazyRichardsPB

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microwave oatmeal muffin

2 Minute (microwave) Oatmeal Muffin

  • Author: Julie @ RDelicious Kitchen
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Ingredients

Scale
  • 1 single serve Love Grown Oats container
  • 1/2 banana, mashed
  • 1 tbsp peanut butter powder (I used Crazy Richard’s)
  • 2 tbsp egg whites
  • 1 tbsp low fat milk
  • 1/4 cup blueberries
  • 1 tsp ground flaxseed
  • 1 tsp chia seeds
  • (optional) Toppings: melted peanut butter, blueberries, walnuts, etc.

Instructions

  1. Gently mix in the banana, peanut butter powder, egg whites, low fat milk, blueberries, flaxseed, and chia seeds into the oatmeal container.
  2. Microwave for 2 minutes. (If still a little wet, microwave in 15 second intervals until cooked through.
  3. Invert oatmeal cup on to a plate. Add any additional toppings, if desired. Enjoy!

Notes

recipe adapted from Love Grown Foods.

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{Single Serving} Peanut Butter Chocolate Chunk Cookie

Baked Goods, Dairy Free, Gluten Free, MAIN DISHES, Quick & Easy, Recipes, Vegetarian
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When you are craving something sweet, but don’t want to make a whole batch, a Single Serving Peanut Butter Chocolate Chunk Cookie will hit the spot. 
{Single Serving} Peanut Butter Chocolate Chunk Cookie via RDelicious Kitchen @rdkitchen
It’s getting a little nutty with Recipe ReDux group this month. Today (October 22nd) is National Nut day and we were challenged to go nuts and make a recipe using nuts in any form – whole nuts, chopped nuts, ground nuts, nut butter and/or nut flour.

Happy #NationalNutDay – Enjoy a single serving peanut butter chocolate chunk cookie to celebrate #thereciperedux

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Sometimes I just get that craving for a warm, out of the oven, soft gooey chocolate chip cookie? But then I always run into the problem of not wanting to make a whole batch. I have a big sweet tooth and if too many sweets are hanging around, I tend to indulge on some each day. I’ve noticed a big trend on Pinterest of the single-serving type desserts which is genius! The other night when I was having that craving, this new recipe did the trick!
{Single Serving} Peanut Butter Chocolate Chunk Cookie via RDelicious Kitchen @rdkitchen
I know I’ve mentioned plenty of times here, but I LOVE the peanut butter and chocolate combo. The peanut butter helps keep the cookie soft and chewy and going with large chocolate chunks from my hidden stash of a dark chocolate bar = heaven. Wash it down with a glass of milk … craving fixed!

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Peanut Butter Chocolate Chunk Cookie on a blue plate

{Single Serving} Peanut Butter Chocolate Chunk Cookie

  • Author: Julie @ RDelicious Kitchen
  • Yield: 1-2 1x
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Ingredients

Scale
  • 2 tbsp peanut butter powder/flour
  • 2 tbsp peanut butter
  • 1 tsp brown sugar
  • 1/8 tsp baking soda
  • 1 egg white
  • 1 tbsp chocolate chunks (or chips)

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a small bowl mix together oat flour, peanut butter, brown sugar, baking soda, and egg white. Fold in chocolate chunks.
  3. Bake for 10-15 minutes.
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Things are getting a little nutty with the Recipe ReDuxers this month. Check out some other great recipes!


Love Muffins {Beet Chocolate Chip Mini Muffins}

Baked Goods, MAIN DISHES, Nut Free, Recipes, Vegetarian
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Skip the food coloring and dyes. These mini muffins are naturally pinkish/red with the help of sneaking beets into this muffin recipe. 

In the beginning of the week I promised you I had a recipe to share using beets. With Valentine’s Day just around the corner, these mini muffins are perfect to make for your Valentine for breakfast.
Why is it that mini muffins just look so much cuter than regular muffins?
Love Muffins - Beet Chocolate Chip Muffins | Skip the food coloring and dyes, this recipe gets its pinkish color naturally by sneaking in beets! Recipe by Julie @ RDelicious Kitchen
Many of the clients I work with don’t think muffins fit as part of a healthy breakfast. I 100% agree if it’s a giant bakery muffin filled with saturated fat, sugar, and refined flours.
These are perfectly portioned mini muffins with wholesome ingredients you can feel good about eating in the morning.
Whole grains (whole wheat flour & oat flour) .. check!
Vegetables (beets) .. check!
Healthy baking substitutions for fats with Greek yogurt .. check!
Love Muffins - Beet Chocolate Chip Muffins | Skip the food coloring and dyes, this recipe gets its pinkish color naturally by sneaking in beets! Recipe by Julie @ RDelicious KitchenThe beets are key for this recipe because it helps retain moisture and their natural sweetness can help cut back on added sugar.
Plus, adding beets gives this recipe a boost in nutrition with potassium, magnesium, fiber, phosphorus, vitamins A, B, & C.
Love Muffins - Beet Chocolate Chip Muffins | Skip the food coloring and dyes, this recipe gets its pinkish color naturally by sneaking in beets! Recipe by Julie @ RDelicious Kitchen

What’s the secret to these “Love Muffins” .. BEETS! Naturally pink muffins perfect for Valentine’s Day while sneaking in veggies!

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I’ve been enjoying these beet chocolate mini muffins crumbled on top of yogurt in the morning or for a snack before a workout.

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beet chocolate chip mini muffins on a tan napkin

Love Muffins {Beet Chocolate Chip Mini Muffins}

  • Author: Julie @ RDelicious Kitchen
  • Yield: 24 mini muffins 1x
  • Category: muffins
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Description

Skip the food coloring and dyes. This recipe is naturally pinkish with sneaking in beets

Ingredients

Scale
  • 3 beets, cooked and peeled
  • 1 cup oat flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 cup plain Greek yogurt
  • 2/3 cup coconut sugar
  • 1 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 egg white
  • 2/3 cup mini dark chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F. spray mini muffin tins with cooking spray and set aside.
  2. In a food processor (or blender), blend the beets, yogurt, egg white, coconut sugar, vegetable oil, and vanilla until smooth.
  3. In a large bowl, whisk together the oat flour, whole wheat flour, baking soda, and baking powder. Fold wet ingredients into dry ingredients, until just combined. Fold in the mini chocolate chips.
  4. Spoon the muffin batter into the muffin tins, filling each 3/4 full.
  5. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.

Notes

To make this recipe easier, use Love Beets, already cooked and peeled!

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Double Chocolate Zucchini Muffins

Baked Goods, Dairy Free, Gluten Free, MAIN DISHES, Make ahead, Nut Free, Recipes
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What do you do when you have an over abundance of zucchini and don’t know what to do with it all? … Make muffins!! Double chocolate zucchini muffins that is.
double chocolate zucchini muffins 3
Two of my biggest nutrition tips for making healthy choices regarding muffins:

1. Make them yourself from scratch

2. Keep the size in check

double chocolate zucchini muffins 2
1. When you make your own muffins, you know exactly what is going in your recipe. Don’t like how much sugar the recipe calls for, simply trim the amount or use healthier swaps like pure maple syrup.
2. I always opt for the traditional size muffin tin when I am baking. Even though I am always trying to make my baked good recipes a little lighter, they aren’t a substitute for a whole meal.
For example, many grab breakfast on the go going to work in the morning. Maybe they pick up a coffee and a reduced fat blueberry muffin. One may think deciding on the reduced fat is a healthier choice, but let’s see how that measures out. Below is an example of a reduced fat blueberry muffin from a popular chain restaurant:

Screen Shot 2014-08-25 at 11.00.07 PM

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Just by looking at the nutrition facts, it looks like a cupcake in disguise. 410 calories!? 40 grams of sugar !? 26% of the daily value of sodium!? 10 grams of total fat!?

Scroll down a little and look at the ingredients from the muffins I made. Now scroll back up and look at the ingredients in that muffin? Have you even heard of half of those ingredients before? I’m thinking my muffins win!

double chocolate zucchini muffins 1

Real food. Real ingredients. (while sneaking in some vegetables!)
Pair one of these muffins with a glass of milk and a piece of fruit for a balance way to start your day! (instead of a giant sugar bomb!)

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double chocolate zucchini muffins in a muffin tin

Double Chocolate Zucchini Muffins

  • Author: Julie @ RDelicious Kitchen
  • Yield: 12 1x
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Ingredients

Scale
  • 1 cup oat flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup coconut oil (melted then cooled – make sure it’s not hot!)
  • 1/3 cup maple syrup
  • 4 egg whites
  • 1 tsp vanilla
  • 2 cups grated zucchini
  • 3/4 cup chocolate chips

Instructions

  1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with muffin liners or grease with cooking spray.
  2. In a bowl combine the oat flour, cocoa, salt, baking soda, and baking powder. Set aside.
  3. In another bowl, whisk together the coconut oil, maple syrup, eggs and vanilla.
  4. Slowly incorporate the dry ingredients into the wet ingredients.
  5. Using a few paper towels or a cloth wring out excess moisture from the zucchini. Fold in the zucchini and chocolate chips (save some to add on top) until just combined.
  6. Fill each muffin tin and sprinkle a few chocolate chips on top.
  7. Bake for 18-20 minutes. Let cool for at least 5 minutes before removing from the pan. Store in an airtight container.
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In Good Health,
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