My Favorite Snack

Both road and trail runners often ask me what I like to eat as a snack before, during or after a run.  The answer … the marvelous mini muffins my wife makes.  I love these muffins because they give me a good boost of energy while being small, portable and delicious.  So here is the recipe … hope you enjoy them as much as I do:

Easy Gluten Free Oatmeal Muffins

2 ¼ cups gluten free rolled oats (or regular rolled oats)
½ cup chocolate chips (or unsweetened coconut flakes)
¼ tsp. salt
½ tsp. cinnamon
½ cup dried cranberries
2 Tbsp. maple syrup (or coconut palm sugar)
4 Tbsp. melted butter (or melted coconut oil)
2 ripe bananas, mashed
3 eggs, beaten

Preheat oven to 350°.  Grease wells of 24-cup mini muffin tin (or 12-cup standard muffin tin).

Mix oats, chocolate chips, salt, cinnamon, and dried cranberries in large bowl.  Add maple syrup, butter, mashed bananas and eggs, mixing to combine after each addition.  The batter should be thick but soft. Divide evenly among muffin wells and smooth tops with a spoon or spatula.

Bake until muffin edges are brown and muffin centers feel firm when gently pressed, about 20 – 25 minutes.  Remove from oven and allow to cool in pan 10 minutes before transferring to wire rack to cool completely.  Store at room temperature up to 3 days or in fridge/freezer for longer storage.