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!
- 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.