You gluten-free eaters out there deserve a home-baked treat once in a while! Banana bread muffins are the perfect way to use up those overripe bananas and indulge your sweet tooth. These muffins are gluten free, dairy free and made with healthy ingredients!
Ingredients: *Makes 9 small muffins
- ¼ cup almond butter (or any nut butter)
- 2 ripe medium/large bananas
- 1 egg
- 2 Tbsp. pure maple syrup
- ½ cup rolled oats
- ¼ cup almond flour/meal (see notes)
- 2 Tbsp. ground chia seeds (see notes)
- 1 tsp. vanilla extract
- ½ tsp. baking soda
- ½ tsp. ground cinnamon
- If you don’t have almond flour, you can use ¼ cup more oats instead.
- If you don’t have chia seeds, you can use flax seed instead.
- These would also be really good with chocolate chips or chopped walnuts.
- Preheat the oven to 375 degrees.
- Grease a muffin pan and set aside.
- If you only have whole chia seeds, add them to a blender first and pulse until ground.
- Add all the ingredients to the blender and blend on high until the oats are broken down and the batter is smooth.
- Pour the batter into 9 of the holes on the muffin pan. (Fill each hole about ¾ full).
- Bake for 10-12 minutes, until a toothpick inserted into the middle comes out clean. Allow the muffins to cool in pan for 5-10 minutes before removing . Store in an air-tight container for up to a week.
For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.