As some of you may know, I try and avoid gluten-overloads. Normal muffins = lots of gluten.
Do I do this by choice? Guuuuuuuurl no. I love bread. I love pasta. I love anything that has to do with carbs. Does my body love it? Unfortunately, no.
For about five years now I’ve been cutting out excessive gluten from my diet. I was tired, foggy, felt what like my stomach was turning inside out, and had extreme headaches. Sounds fun, right? Something had to be done. It dawned on my Mom one day to try and cut out bread. And wa-lah! It was like a 180 change.
I do still have gluten in my diet, because sometimes I just can’t resist, but I have cut back by an extreme amount. I don’t have bread in my house so I’m not tempted and hate myself for it later!
I’m always looking for recipes that don’t include gluten (and not substituted with weird ingredients) and these muffins are exactly that! I had every single one of the ingredients around my kitchen which was a huge plus. These aren’t your average muffins. Due to the lack of flour or oil the yogurt makes them moist, and the oats help them keep their shape.
Be prepared for a slightly denser muffin than you would get at a coffee shop – but they are still extremely moist and delicious! And really healthy 🙂 The chocolate chips can easily be substituted for blueberries or any kind of fruit. Check out the recipe below for some flourless, healthy banana oat muffins!