I’ve got 3 words – To Die For. This little recipe is SO good!! And I think it’s even better day 2 and 3! Moist, healthy, and just delicious! I found this recipe on Ambitious Kitchen – they have some awesome recipes so go check out that site. These little guys are perfect for breakfast, a snack and pairs great with coffee! Enjoy!
To make oat flour:
About 3 cups oatmeal {gluten-free oats}
Other ingredients:
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 very ripe bananas, mashed
1/2 cup dark brown sugar
1 teaspoon pure vanilla extract
2 egg whites
1 cup raspberries
1/2 cup dark chocolate chips
Directions
- Preheat oven to 350 degrees F. Spray 9×5 inch loaf pan with cooking spray.
- Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
- Measure out just 2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, and salt; set aside.
- In a separate large bowl, beat mashed bananas, dark brown sugar, vanilla extract, and eggs for 1-2 minutes until the consistency is smooth and creamy. Slowly add in flour mixture and mix until just combined.
- Gently fold in raspberries and dark chocolate chips. Pour batter into prepared loaf pan and bake for 35-40 minutes or until knife inserted into center comes out clean. Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling.
Notes
- It typically takes 2 1/2-3 cups of oatmeal to make 2 cups of oat flour, so you may have some leftover. This recipe only calls for 2 cups.
- To ensure recipe is gluten-free, use gluten-free oatmeal when making your oat flour
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