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  • Writer's pictureCatherine Irvin

Banana Oat Muffins (GF)

2021 was no doubt a year that rocked us all—emotionally, professionally, the list goes on. As I entered into 2022 and New Year’s resolutions began saturating social media platforms, I made a simple pact with myself: Breaking up with bullshit.

Oh wow, please explain.

2021 tested my energy levels in ways I’d never experienced. I was fatigued, in deep brain fog, experiencing gut issues, and blood tests revealed I have a hypothyroid (every girl’s worst nightmare). My body was continually telling me “something is wrong with you” and I couldn’t ignore it any longer. Doctors offered me the miracle quick fix, which would’ve been the band-aid solution, but that was of zero interest to me. It’s also what initiated my year of many break ups. And no, this is not some juicy story about a boy who broke my heart.

Muffin in parchment paper with walnut clusters on top
coconut sugar giving us that golden top

So, what does breaking up with bullshit entail? Simply put, it’s stripping the lies and toxicity out of your environment. My fridge, medicine cabinet, bathroom cabinet, and makeup drawer already look much different this year. I am:

  • filtering water and adding Fulvic & Trace Ocean minerals back into it;

  • ignoring my apartment freezer ice tray—I make my own ice;

  • buying all organic foods despite the markup in price, which I fully recognize is a privilege to have this choice;

  • stripping my pantry of anything containing rapeseed oils (e.g., canola oil, vegetable oil, sunflower oil) in its ingredients list;

  • using clean beauty (s/o Beautycounter) on my skin;

  • taking supplements and oils that have transformed my sleep schedule, metabolism, and energy levels;

  • getting acupuncture for neck pain relief, promoting gut health, and balancing hormone levels; and,

  • saying goodbye to foods and supplements that are marketing scams on a box that claim they are “healthy.”

My gosh, do I feel so much better already.

Breaking up, as most would know, is not fun, nor is it easy. You are attached to many of these constants in your daily lifestyle but also recognize that purging them from your environment could potentially transform your life. After almost three months of micro changes, I’m here to report that going through this kind of break up feels so good.

I recognize that I have plenty more break ups to check off by the end of the year to mark this as a complete “lifestyle change,” but food (of course!) has been a huge priority.

Banana muffins in lined cupcake tin
up close & personal with those walnut clusters

On the topic of food, let’s talk about muffins.

That finally brings me to the ingredients within these gluten-free muffins. They contain no refined sugars, no bleached flours, and no processed oils. They’re filled with the good fats, sugars, and carbs—and if those words scare you, sorry to report these are muffins after all, not a piece of celery. The benefit of a BS-free muffin packed with nutritional value? They actually fill you up and fulfill a craving.

Hoping these muffins inspire you to try something new, maybe change your perspective on the term “gluten-free,” and open your imagination to a lifestyle free of the toxic ingredients that are often hidden in the fine print.

It’s kind of fun breaking up with bullshit—who knew break ups could be a fun thing? As always, may the inspiration found here find light in your kitchen.



The recipe

2 ripened bananas, mashed

2 eggs, room temperature

1 cup maple syrup

1/2 cup tahini

1 tsp vanilla

2 cups oat flour

1/2 cup rolled oats

1/2 cup hemp seeds

1 1/2 tsps baking soda

2 tsps cinnamon

1 tsp nutmeg

1 tsp salt

Topping: Sprinkle about 1/4 tsp coconut sugar over each muffin and add [optional] chopped walnuts

How to make it happen

  1. Preheat oven to 350°F.

  2. In a large mixing bowl, mash two ripened bananas. Add eggs, maple syrup, tahini, and vanilla.

  3. Then, add all dry ingredients (oat flour, rolled oats, hemp seeds, baking soda, spices, and salt) to the bowl. Combine thoroughly and set aside.

  4. Line a cupcake tin with 12 individual parchment paper squares, or spray with coconut oil. Use an ice cream scooper (or 1/3 cup measuring cup) to evenly fill each cupcake tray hole.

  5. Top each muffin with a sprinkle of coconut sugar and chopped walnuts (optional).

  6. Gently bang cupcake tray on counter a few times before placing in oven to release air bubbles.

  7. Bake at 350°F for 18 mins. Let cool for about 10 mins after baking.

  8. Enjoy them warm out of the oven, or my favorite way, cold from the fridge.

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