Description
These Flourless Banana Muffins are a healthy and delicious treat made with oats, ripe bananas, and a touch of maple syrup. Perfectly moist and naturally sweet, they’re a great gluten-free option for breakfast or snack time.
Ingredients
Scale
Dry Ingredients
- 2 cups oats (quick or old fashioned)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
Wet Ingredients
- 3 ripe bananas
- 2 eggs
- 1/4 cup maple syrup
Add-ins
- 1/4 cup mini chocolate chips
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350ºF (175ºC). Line a 12-cup muffin tin with paper liners or spray generously with oil to prevent sticking.
- Grind the Oats: Add the oats to a blender and blend for about 30 seconds until the oats are ground to a flour-like consistency.
- Combine Wet Ingredients: Add the peeled bananas, eggs, maple syrup, baking soda, and salt into the blender with the oat flour. Blend until the mixture forms a smooth batter, stopping to scrape down the sides as needed.
- Add Chocolate Chips: Add the mini chocolate chips to the blender and pulse a few times just to evenly distribute them throughout the batter.
- Fill Muffin Tin: Pour the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow space for rising.
- Bake and Cool: Bake the muffins for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool before removing from the muffin tin. Store leftovers in the refrigerator for best freshness or freeze for longer storage.
Notes
- Use overripe bananas for the best natural sweetness and moisture.
- These muffins keep best when stored in the refrigerator and can be frozen for up to 3 months.
- You can substitute maple syrup with honey if preferred.
- For a nut-free version, ensure oats are processed in a nut-free facility.
- If you want a bit more texture, use old fashioned oats instead of quick oats.
