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Flourless Banana Chocolate Chip Muffins

Flourless, dairy free healthy and quick banana chocolate chip muffins
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Snack
Servings 12
Calories 135 kcal

Equipment

  • High speed blender

Ingredients
  

  • 1 1/2 cups gluten free oats
  • 2 tbsp ground flaxseed or flaxseed/hemp seed blend
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 6 tbsp peanut butter or almond butter
  • 3 tbsp honey
  • 3 tbsp maple syrup
  • 2 tsp vanilla extract
  • 2 ripe bananas
  • Chocolate chips (as desired)
  • 1/4 cup almond milk can add slightly more if needed to thin batter

Instructions
 

  • Preheat oven to 350 degrees, spray muffin tin with nonstick cooking spray OR line with muffin wrappers
  • Add oats, ground flaxseed, baking powder, baking soda, cinnamon and salt to high-speed blender and blend on high until the mixture has broken down into the consistency of a fine flour (about 15 seconds)
  • Add the remaining ingredients except the chocolate chips and process on high until you create a smooth batter (about 30 seconds), scrape the side of the blender as needed
  • Spoon or pour batter into muffin tin, filling each cavity about 3/4 of the way
  • Sprinkle desired amount of chocolate chips on top of each muffin
  • Bake for 18-20 minutes, the tops should be a golden brown
  • Let muffins cool in the pan for 10-15 minutes