Amazingly Delicious- IVF Friendly Bananna Oat Chocolate Chip Muffins

Wednesday, September 7, 2016

 Amazingly Delicious- IVF Friendly Banana Oat Chocolate Chip Muffins

( wheat and dairy free)

I know how hard it is going through IVF and trying hard to possibly maintain a wheat free, dairy free and non-refined sugars diet.  I went through 1 retrieval, and 2 rounds of frozen transfers ..so from start to finish I was trying to maintain this diet ( the best that I could) for about 9 months. I was not perfect, and sometimes these recipes aren't "perfect", but, you can always make substitutions that are better for you. Depending on your restrictions, you might need to make a few adjustments. This recipe does call for brown sugar, but you can substitute honey or another sweetener that is non-refined. There are also chocolate chips in this recipe. Either go easy on them, or you can buy non-dairy chocolate chips at many place ( Whole Foods), or crush up your own dark chocolate bar.

The bananas make this recipe truly delicious! It's the secret ingredient to making treats that taste like you are breaking your diet. This recipe is inspired by: Chelsea's Messy Apron

IVF Friendly Banana Oat Chocolate Chip Muffins



Ingredients:
  • 2 medium ripe bananas (about 1 cup mashed)
  • 2 large eggs
  • 2 cups  rolled oats (old fashioned or quick)
  • 1/4 cup brown sugar **( this is NOT IVF friendly, but you can substitute pure maple syrup, honey or sweetener of your choice-- directions below)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup (85 g) chocolate chips, mini or regular. Raisins would work too. ( You can skip these, use dairy free, or my favorite is to get a dark chocolate bar, one that is like 80% cocoa, and crush it up and use that as chunks)  


 How to make them:
  1. Preheat oven to 400F (204C) and prepare a muffin pan ( I used mini)  by spraying the cavities with cooking spray or lining them with paper liners**. Set aside. 
  2.  Add all the ingredients except for the chocolate chips to a blender or food processor and process on high until the oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.( I like to add a few to the top for looks )
  3. Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full. Optional: sprinkle a few chocolate chips over the top of each muffin.
  4. Bake for 15-20 minutes ( about 9 minutes for mini), until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

    ** Substituting Honey for Sugar: Use equal amounts of honey for sugar up to one cup. Over one cup, replace each cup of sugar with 2/3 to 3/4 cup over honey depending upon the sweetness desired. In baked goods, add 1/4 teaspoon of baking soda per cup of honey if baking soda is not already included in the recipe. This will reduce the acidity of the honey, as well as increase the volume of your product.



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