Recipes

Recipe: Flourless Banana Muffins (gluten-free, oil-free)

Reading Time: 2 minutes

At this point, it’s pretty clear to most that if I have bananas turning on the counter, I’m probably going to make banana bread with them – or something similar.

Since we’re not quite into the holiday season yet, I’m lacking in some supplies like all-purpose flour. We buy a large bag from BJ’s Wholesale and at the moment I wasn’t willing to use what’s left on one recipe, so I got creative. I looked through a few recipes and pulled what I liked. Surprisingly, I didn’t want to but nut butter into this batch. I don’t mind doing that, but sometimes it’s ok to just have something a little simpler.

I also have a friend who’s gluten-free, so I’ve been attempting to try newer recipes that he can have when he comes over. These might be a hit for the next brunch.

What You’ll Need

  • 2 bananas
  • 1 egg
  • 1/4 cup almond flour
  • 1/2 cup of oats
  • 2 tablespoons of honey
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • Walnuts (optional)
  • Food processor
  • Cooking spray
  • Muffin pan

Directions

  1. Pre-heat your oven to 375 degrees.
  2. Spray muffin tin with cooking spray. You can also use foil muffin holders if you want less mess or another greaser like coconut oil. This step is about preference.
  3. In a medium bowl mash ripe bananas. Then add egg, honey, baking soda and cinnamon. Mix thoroughly.
  4. In a food processor, grind down rolled oats. These can be minute or instant, but most importantly they need to be rolled. This will resemble a coarse oat flour.
  5. Add “oat flour” and almond flour to your banana mixture. Mix well.
  6. A pour evenly in muffin tin or muffin holders. I used a tablespoon and measured out 10 muffins with about 2-3 tablespoons of batter.
  7. (Optional) Top with walnuts or pecans or any nuts you’d like with these. You could also top with chocolate chips so they are less likely to sink to the bottom.
  8. Bake for 12 minutes.
  9. Immediately place on cooling rack so they don’t continue to bake. This will prevent them from drying out.