Yes, it's true - the BEST muffins in the world have just been born!! These came out perfectly crispy on the tops and with cloud like fluff on the inside. I mean, what else could you ask for in a muffin? 

I've made a Golden Oat Banana Bread before and the spices made it insanely flavorful so I knew these would be the same but they STILL blew my mind! I used a recipe from one of my favorite cookbooks Against All Grain, Meals Made Simple by Danielle Walker for inspiration to make these grain free/gluten free. There's no added sugar in these muffins so they have the perfect amount of sweetness from the banana. With added protein from the Further Food Collagen Peptides, these make the perfect grab and go breakfast or pre/post workout snack. These muffins are definitely going to be on my weekly rotation! 

Servings: 10 muffins

2 eggs
3/4 cup of unsweetened sunflower seed butter
1/2 cup of mashed banana
3 TBSP of softened coconut oil
1 tsp of vanilla extract
1/2 tsp of warming spice (or pumpkin pie spice)
1/2 tsp of turmeric
1/2 tsp of cinnamon
1/4 tsp of coriander
1/4 tsp of sea salt
2 tsp of baking powder
1/2 cup of arrowroot powder
2 scoops of Further Food Collagen Peptides*

*Use code BASOUSA10 for 10% off!

Preheat oven to 350 & place liners in (or grease) muffin tin.

In a large bowl combine all ingredients up to baking powder & mix well. Fold in arrowroot powder & collagen peptides until batter forms. Scoop 3 TBSP of batter into each tin (you should get 10 muffins). Optional to add a sprinkle of granola or nuts on top for some crunch. 

Bake for 16-18 minutes until golden brown & knife comes out clean. The knife may come out with some banana on it but as long as no batter comes out, they're done. Let cool in pan for 10 minutes then transfer to cooling rack to finish. Once completely cool, store in airtight container in the fridge & reheat/toast to eat. ​

This is the PERFECT weekend breakfast/brunch item. It can be made ahead of time and left overnight in the fridge so when you roll out of bed on Saturday or Sunday morning, all you have to do is pop it in the oven while you enjoy a cup of coffee. Easy, peasy! Filled with whole grains and fiber, it will keep you full and energized for the day. 

 Servings: 4

4 thick cut slices of homemade golden oat banana bread - cubed
2 large eggs
3/4 cup of milk
​1/4 tsp of fall warming spice (or pumpkin spice)
1 tsp of pure vanilla extract 
Trader Joes Maple Pecan Clusters Cereal (or similar cereal of choice)
​2 Tbsp of butter - melted

In a large bowl, whisk together the eggs, milk, fall warming spice, and vanilla. Add the cubed banana bread and toss until all the bread is coated in the egg mixture. Cover in plastic wrap and place in the fridge for 30 minutes (minimum) - up to overnight to give the bread time to soak up the liquid. 

When ready to bake, preheat the oven to 350 degrees. Butter or parchment an 8x8 baking dish. Give the soaked bread and egg mixture another good toss and pour evenly into the baking dish.

Crumble up the cereal with your hands and sprinkle over the top until all the bread is covered. Pour the melted butter evenly over the cereal topping, this will give it nice brown color in the oven. Bake for 40-45 minutes until golden brown and cooked through. Serve warm with pure maple syrup. 

The shining star behind this golden bread? TURMERIC! Its anti-inflammatory properties make it one of my favorite spices but it also gives that gorgeous golden color. I've been obsessing over golden mylk so why not try a golden bread? Thank you to the bananas who sacrificed their lives for this one, this recipe will be on REPEAT. 

1 cup of mashed banana (about 3 medium bananas)
1/2 cup of greek yogurt
1/2 cup of maple syrup
1 tsp of pure vanilla extract
2 eggs
1 1/2 cups of all purpose flour
1/2 tsp of salt
1/2 tsp of baking soda
1/2 tsp of fall warming spice
1/2 tsp of cinnamon
scant 1/2 tsp of turmeric
1 cup of rolled oats (plus a bit more to sprinkle on top)
1/2 cup of roughly chopped walnuts

Preheat the oven to 350 degrees. Grease or parchment a small loaf pan (mine is 8.5x4.5x2.5). 

In a stand mixer with the paddle attachment, beat together the mashed banana, yogurt, maple syrup, and vanilla until combined. Turn down to med-low and beat in the eggs one at a time. 

In a separate bowl, whisk together the flour, salt, baking soda, warming spice, cinnamon, and turmeric. On low again, (so you don't cover yourself) slowly add in the flour mixture to the wet ingredients until the batter just comes together, don't over-mix!! Lastly, gently fold old in the oats and walnuts. 

​Pour the batter into the loaf pan and sprinkle some oats over the top. Place in the oven on the middle rack for 55-60 minutes or until fully cooked through and a knife comes out clean.*

Let cool in the pan for 10 minutes or so then transfer to a cooling rack. Let it cool completely or at least until it's no longer hot (just barely warm) before cutting it.**

Notes:
*The knife test is hard with this one since you will have some banana chunks throughout that may coat it. Use your best judgment, it should be done after 60 minutes. Also, check your bread at about 40 minutes, if it's looking dark brown already on top, cover it with a foil tent to prevent burning. I covered mine for about the last 10 minutes or so but it will depend on your oven. 
**​ If you cut your bread while it's hot, all the moisture and air will escape and it will become dense. You can always reheat it or toast it after.