These gluten free Banana Maple Muffins were the first baked treats I made on the regular as a new runner and busy law student in need of good fuel on the go. I made a few batches in the weeks leading up to my son’s birth, and they became a lifesaver when I was alone in my house with a two-week-old who needed to be fed, changed, and held constantly and I didn’t have time to make myself a meal. I’d take a few out of the freezer and toast them, then top with peanut butter and eat them standing at the kitchen counter, or while I was nursing on the couch. They hold up well enough to eat plain also, making them a great snack to pop into a baggie and take along to a park playdate. And if you’re a fellow nursing mom, the main ingredient is oats, which are among the top galactagogues recommended to increase or preserve your milk supply, and you can easily add flaxseed or brewer’s yeast to pack a double punch of goodness for both you and baby.
Sometimes I use whole or “old fashioned” gluten free oats. These make for hearty, chewy muffins. On other occasions, I’ll use quick cooking oats. These are NOT instant oats, but they’re milled a bit more finely and make for a fluffier texture, like the muffins you would buy at a bakery. I’d recommend using these if you’re making a batch of muffins to freeze and enjoy at a later date (if you’re making a bunch of food before you have a baby, these are a perfect snack).
- 2 cups gluten free oats
- 1½ large (8" long) or 2 small (6" long) bananas, ripe or overripe
- 2 large eggs
- ¼ cup maple syrup
- 6 oz 2% plain or vanilla Greek yogurt
- 1½ tsp baking powder
- 1½ tsp baking soda
- 2-3 tsp cinnamon (to taste)
- Optional: 1-2 Tbsp flaxseed, brewer's yeast, raisins or chocolate chips
- Chop up bananas lengthwise (in half) and widthwise (into ½" slices).
- Pour banana chunks into a large bowl and mash well.
- Add all other ingredients into bowl.
- Mix well until the batter is uniform. Once the batter is pretty smooth with the exception of your oats, stop stirring - overstirring can result in collapsed muffins! If you want a very smooth muffin, as if you were using flour, use a blender instead.
- Bake at 400 degrees Fahrenheit for 20 minutes.
- Let cool.
Fellow nursing moms, what are your go-to snacks in the early months?
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