Ingredients:
Muffins:
- 1 egg
- 1 ripe banana
- 1/2 cup 0% fat Greek Yogurt
- 1/2 cup sugar
- 1 tbsp rum
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup GF quick oats
- 1/4 cup coconut flour
- 1 tsp baking powder
- Topping:
- 1 Tbsp unsalted butter
- 2 tsp brown sugar
- 1 ripe banana, peeled and chopped into large chunks
- 1/8 tsp cinnamon
- 1 oz spiced rum
-
INSTRUCTIONS:
- Preheat the oven to 350 degrees F. Grease 6 donut wells and set aside.
- In a large mixing bowl, add 7 first ingredients (up to the oats). Beat until fully incorporated.
- In a high speed blender, blend oats until flour consistency.
- Add oat flour and coconut flour to the banana mixture and beat on high for 1 minute. Add in baking powder and beat for an additional 30 seconds.
- Pour mixture into each well, making sure that the entire well is covered in batter. Place donut tin in the oven and bake for 20 minutes.
- While muffins are baking, in a small deep skillet melt butter over medium heat. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas in pan. Cook until bananas are hot, 1 to 2 minutes.
- To assemble, flip a donut over so that the well is on the top. Distribute bananas and sauce over muffins.