This Week in Food Prep: Muffins

I like to food prep muffins every couple weeks to freeze and have on hand.  My kids aren’t big sandwich eaters, so it’s easy to pack one in their lunch or it’s a quick snack for me.  This week, I made these Gingerbread Muffins and Peanut Butter Banana Muffins.  Muffins are pretty easy to make – mix the dry ingredients, mix the wet, add together and bake.

I love this silicone muffin pan! Batter doesn’t stick to the pan and it’s dishwasher safe! 

Chocolate Chip Gingerbread Muffins

Inspired by My Whole Food Life

2 ¼ cups gluten free oat flour

1/3 cup maple syrup

2 eggs

¼ cup coconut oil

¼ cup molasses

1 tsp ginger

1 ½ tsp cinnamon

1 tsp baking soda

1 tsp baking powder

¼ tsp nutmeg

½ tsp salt

1/3 cup almond milk, unsweetened

¼ cup mini chocolate chips (such as Enjoy Life)

Instructions:

Preheat oven to 350.  Mix all the dry ingredients in a large bowl.  Mix the wet in another.  Add wet to dry and mix well.  Spoon batter into 12 lined or greased muffin tins.  Bake for 10-12 minutes.

 Banana Peanut Butter Muffins

Inspired by The Healthy Maven

1 ¾ cup gluten free oat flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

3 large very ripe bananas, mashed

1 tsp vanilla

1 large egg

½ cup natural peanut butter

½ cup almond milk, unsweetened

1/8 cup of mini chocolate chips (Optional. I added them to the top of half the muffins)

Instructions:

Preheat oven to 350.  Mix all the dry ingredients in a large bowl.  Mix all the wet in another bowl. Add the wet to the dry and mix well.  Divide the batter among 12 lined or greased muffin cups.  Bake for 20 minutes.

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