GF Banana Chocolate Chip Muffins (and Why I Love Oats)

GF Banana Chocolate Chip Muffins (and Why I Love Oats)

        I’m posting this recipe for gluten free banana chocolate chip muffins today in celebration of reaching 100 Likes on the Facebook page. (Woohoo!) Thanks for being a part of getting us here! I chose this recipe because it’s my most popular one. My kids and family absolutely love these muffins, I take them to church, I make them for holiday brunch spreads and I send them to people as gifts. Everyone seems to love them (except my friend Lisa, who is allergic to bananas — Boo!). And no one even knows they are this “specialty” bakery item called gluten free. I’m in the camp that believes gluten free cannot mean subpar in taste or texture. I believe anything gluten free must be delicious and satisfying in its own right. And my kids serve as the perfect taste testers for this benchmark! I make these muffins with certified gluten free oats. I use Bob’s Red Mill gluten free rolled oats. I can find them at my local Publix, but when you buy them in bulk, you definitely save money ($9 at my local store vs. $6/pkg when you buy a case of 4 on Amazon). So why am I so hopped up on oats? I’ve had a condition called Irritable Bowel Syndrome (“IBS”) for most of my life. You’ve probably heard of it since the NIH reports that between 15-20% of the adult population in the United States suffers from the condition (although only 7% seem to have received a firm diagnosis). IBS isn’t an easy definitive diagnosis to come by because it is primarily a collection of symptoms...
Why I’ll Sweeten with Raw Honey, Not Fruit Juice

Why I’ll Sweeten with Raw Honey, Not Fruit Juice

  Our family embarked on the Whole30 last Wednesday. It’s been a mixed bag of results so far, some really good and some not so good. I’ll be posting about some of the not so good results during the week and talking about the adjustments we’ll be making to our plan. But one of the adjustments I knew we would make from the outset was to reach for honey as a “touch of sweet” in our cooking as opposed to fruit juice. Let me give you my three reasons why. Honey is a whole food. Fruit juice is not. The originators of the Whole30 are very clear that a major part of this program is to remove sugar and things that break down easily into sugar from the diet. You can read their book, It All Starts with Food, if you’d like to understand the fundamental workings of this priority. But suffice it to say, too much sugar wreaks havoc in pretty much every system of the body. And “too much sugar” is a lot less than what we might think. So the founders of this program say it’s okay to use fruit juice as a sweetener in dishes where it’s an absolute must, and they say it’s because they “had to draw the line somewhere.” But I would argue that this is not where the line should be drawn. The line should exclude fruit juice and include honey. Because honey is a whole food and fruit juice is not. Fruit juice is a component of juice. When the juice is extracted it leaves behind all of the fiber and...