It’s no secret that I am a night-howl. Baking oatmeal chocolate chip cookies at 1 AM? Cookies are good at any hour, especially spiced oatmeal chocolate chip ones.
Doing homework or studying for the SAT in the dark on a Saturday night? I’m such a party animal.
Washing and drying clothes before going to bed? Well, it’s got to be done sometime.
Once the clock hits a certain time, it’s all the same to me. In fact, I definitely get my best work done when most people are sleeping. I like to blame my affinity for nighttime on the fact that I’m a teenager, and therefore my melatonin (sleep hormone) releases later than that of adults. However, even when I was much younger I was known for begging for “bonus minutes” to stay up later. Clearly there’s no changing my body clock.
Regardless of what time I go to sleep, though, I still have to wake up just like everyone else. Saturday mornings I wake up early to go to yoga, but Sundays I get the special treat of sleeping in a bit longer before my afternoon yoga practice. The weekdays are another story. Without the promise of practicing yoga to motivate me, getting out of bed is a challenge. Rather than a warm room with sweet music and an energizing flow, my weekday mornings usually start with the rude swaking of my alarm clock and continue with early morning classes. Rather than let the stark contrast get me down, I make sure to make every morning special, regardless of the day of the week.
Breakfast provides the perfect way to ease me into the day by tantalizing my taste buds and fueling my body. Fluffy bowls of popped amaranth cereal, refreshing smoothies, doughy breakfast bakes, and creamy oats are some of my favorite breakfast delights. This morning, however, I’m trying something a little different thanks a new find and the wonderful Jess.
Since discovering my sensitivity to gluten, I’ve really been missing my oats. While oats are generally considered gluten-free, they are almost always contaminated with wheat. I didn’t initally experience problems with conventional oats, but as my body got used to eating gluten-free, I started to see symptoms when I ate them. However, I refused to give up and tested my luck multiple times. Let’s just say I paid for it. Well, thanks to Bob’s Red Mill, I no longer have to be away from my love.
Oats are back in my life, and they’re coming back with a bang.
Peanut Butter Coconut Banana Muffin Bake (PBC Muffins)
serves 1 (makes 3 muffins, 3 mini ramekins, or 1 average ramekin)
- 1/4 cup oats
- 2 TBS peanut flour (15 g)
- 1-1/2 TBS coconut flour (10 g)
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- 1/2 banana (59 g), mashed
- 1/3 cup almond milk
- 1/2 tsp vanilla extract
- Preheat oven to 350*F.
- In a small bowl, combine oats, peanut flour, coconut flour, cinnamon, and baking powder.
- In another small bowl, mix mashed banana, almond milk, and vanilla extract.
- Add wet ingredients to dry and stir until well combined.
- Place batter in 3 reusable muffin holders (or 3 greased muffin cups + fill the empty ones with water) or ramekins.
- Bake for 30-35 minutes, depending on preferred consistency. For a baked oatmeal consistency, bake for a shorter amount of time; for a more muffin or bread consistency, bake longer.