Flourless Banana Muffins (Gluten Free, Dairy Free)
Flourless Banana Muffins are easy, healthy banana muffins made with whole grain oat flour and no refined sugar. They're tender, delicious and come together in just one bowl!
Ingredients
- 1 cup mashed bananas about 3 medium
- 2 large eggs
- 3/4 cup coconut sugar
- 1/3 cup oil
- 1/4 cup almond milk
- 2 cups oat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup walnut pieces
Instructions
- Preheat the oven to 400 degrees and line a standard muffin pan with paper liners.
- Place the bananas in a large bowl and mash with a fork. Add the eggs, sugar, oil and almond milk, and whisk well until combined.
- Add the oat flour to the wet ingredients, then sprinkle the baking powder, cinnamon, baking soda and salt over the flour. Whisk until the dry ingredients are incorporated into the wet ingredient.
- Divide the batter between the (12) muffin cups and top the batter with the walnuts.
- Bake on the middle rack of the oven for 15-20 minutes, or until golden brown and the top of the muffins springs back when pressed gently. Remove from heat and cool for 10 minutes on a wire rack, then remove from pan and cool completely.
Notes
- Use your favorite oil in this recipe. The coconut sugar may be substituted with granulated or brown sugar. Almond milk may be subbed with the milk of your choice.
- Store leftover muffins in the fridge for 3-5 days in an air tight container. Heat for 10 seconds and enjoy! Muffins are also freezer friendly.
- Be sure to use certified gluten-free oat flour or oats if gluten intolerant.
Nutrition
Serving: 1muffin, Calories: 230kcal, Carbohydrates: 29g, Protein: 4g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 10g, Cholesterol: 31mg, Sodium: 167mg, Fiber: 2g, Sugar: 15g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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