Chocolate Banana Oat Muffins

I’ve been experimenting a lot in the past few months with different gluten-free baking techniques. Coconut flour and gluten-free blends are some widely used options but I have found that the end product when using large quantities is usually really crumbly or slightly rubbery. Combining rolled oats and nut flour however, produces muffins and loaves that are dense, cohesive and moist. The oats are a great source of both fiber and protein (makes the muffins more filling), plus antioxidants, a few of the B vitamins (help increase energy levels) and several minerals including manganese, magnesium, phosphorus and iron. The almonds and hazelnuts are both high in many nutrients, especially unsaturated fats, vitamin E, fiber and protein. I used dates and frozen bananas as the only sweeteners, two options that are good alternatives for diabetics and people looking to cut down on processed sugars. They contain natural, easily digestible sugars and because they come in a package with lots of fiber, antioxidants, vitamins and minerals their impact is less severe on blood sugar levels and does not create the energy spikes and crashes that more refined sugary products do. The dark chocolate chips have more cacao than milk chocolate versions so a little goes a long way, or blueberries could be substituted for the caffeine sensitive.

Nut flours are usually made from ground nuts after they have been peeled and most of their oils have been pressed out, whereas nut meal is simply ground nuts. I find the flour blends better for baking but the meal works pretty well too. If you have a food processor or Vitamix you can easily make your own nut meal, otherwise they are in the bulk or baking section at grocery and health food stores.