Flourless Banana Muffins and the Devil’s Grain

My body doesn’t welcome wheat. I know this much. Even before I paid Rexall Drugs $400 to take a pinprick of blood and reveal “wheat” in bold print under “Severely Intolerant” (covered by benefits of course).

My immediate reaction was victory, as in I caught this little bugger red handed and I have it written in ink to prove it. Shortly after the tragedy of truth set it- I love wheat. Wheat has been a cherished buddy my whole life. Now it has become that addictive, loose moraled friend who I know is a poor influence, yet I find myself sneaking out the bedroom window to meet up with.

If you read Wheat Belly by William Davis, M.D, you might be shocked to learn that among other things, wheat contains an appetite stimulant resembling drug opiates like heroin. For those of you who have insatiably craved a pizza while flipping out at the dog, you already knew this. The reality of it is the processing of the grain has been so dramatically altered over the years that the present day version isn’t even a shadow of its former self. Hence, my belly’s rejection.

You won’t find countless gluten + wheat free recipes on this blog- I still cheat with wheat all the time. However, on occasion I find a good substitute for something I love to eat and is normally made with the devil’s grain. The below is a recipe I found on Pinterest by Debbie Reichert Fitness .


I bake these all the time and really appreciate having them around the house. They are a great impulse curb when I am craving an immediate “wheat” fix.

Flourless Banana Muffins


2.5 cups old fashioned oats

1 cup plain low fat Greek yogurt

2 eggs

1/2 cup honey

2 tsp. baking powder

1 tsp. baking soda

2 tbsp. ground flax seed

1 tsp. vanilla

2 or 3 ripe bananas, mashed


Preheat oven to 400° and line a muffin tray with cupcake liners.

Pulse oats in a food processor for a few seconds or until lightly ground. Add mashed bananas and remaining ingredients, pulse to combine.

Pour batter into liners and top with extras of your choice- I like dollops of peanut butter in the centre for added protein.


Bake for 15-18 minutes until springy when touched. Be careful not to overcook as you want to preserve all the moisture possible.

Let cool and enjoy with a piping hot cappuccino from the espresso machine which you feel the need to prove to your boyfriend that you use everyday.