Gluten free Oil Free Mini Banana Muffins that are also vegan and refined sugar free. Perfect for a healthy snack and kids love them.
These mini banana muffins are not only vegan, but gluten free, oil free, and refined sugar free too. I don't have a lot of experience with gluten free baking. So, I wanted to make these muffins as simple as possible. To do that I used a combination of almond meal and oat flour. The result is a muffin with a delicious flavor and a lovely texture.
Looking for more gluten free baked goods? Try my gluten free Cherry Vanilla Mini Loaves.
Ingredients
I decided to make these little muffins oil free because I know quite a few of you prefer to limit or avoid oil all together. I also eliminated the need for refined sugar by opting to use my favorite natural sweetener maple syrup.
Note: Almond meal and almond flour is similar, but do have a couple of differences. Almond meal is made from the whole almond with the skin and has a more courser texture. Almond flour is made from blanched almonds so the skin is removed. It has a finer texture than almond meal. Almond meal and almond flour can be interchangeable depending on your desired texture.
- ripe bananas
- oats
- almond meal
- flax seeds or chia seeds
- maple syrup
- baking soda
- vanilla
- cocoa powder, optional
- cacao nibs or chocolate chips, optional
See recipe card for quantities.
Instructions
These muffins are simple to make. Blend ingredients until a batter forms then scoop into prepared muffin pan and bake. That's it!
Top Tip
To make two flavors divide the batter and add cacao powder to one half of the batter. You can add additional vanilla extract for a more intense flavor in the non chocolate batter. One batter, two flavor options.
Equipment
There is no special equipment needed to make these muffins. Only basic kitchen tools such as mixing bowls, measuring spoons and cups. You will also need a a mini muffin or regular size muffin pan. Alternatively, you could bake this in a bread pan for a loaf instead of muffins.
Storage
Store muffins in an airtight container on the counter for 1-2 days or in the fridge for 3-4 days.
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Gluten Free Oil Free Mini Banana Muffins
Ingredients
- 2 very ripe bananas
- 1 cup gluten free oats
- ½ cup almond meal
- 2 flax or chia eggs 2 tablespoon ground flax + 4 tablespoon water OR 2 tablespoon ground chia + 3 tablespoon water
- 2 tablespoon maple syrup
- 1 teaspoon baking soda
- ¼ teaspoon vanilla extract
- 1 tablespoon cacao nibs or mini chocolate chips optional
- 2 tablespoon cocoa powder optional
- 2 tablespoon maple syrup if using cocoa powder
Instructions
- Preheat oven to 325 degrees. Lightly oil mini muffin pan if using metal or use a silicone pan.
- Prepare flax or chia eggs by whisking flax or chia seeds and water. Set aside to thicken.
- Combine all ingredients in a blender or food processor and blend until a batter forms. To make a half batch of each don't add cacao powder and maple syrup to the first blending. Instead spoon half of the batter into pan. Then add 1 tablespoon cacao powder and 1-2 tablespoon maple depending on desired sweetness to remaining batter and blend to incorporate. Spoon chocolate batter in muffin wells and bake.
- Spoon batter into wells of muffins pan and smooth tops.
- Top with cacao nibs or chocolate chips and lightly press them in, if using.
- Bake for 15-20 minutes or until toothpick inserted comes out clean.
- Allow to cool for 10-15 minutes before removing from pan to finish cooling on wire rack.
Jinger says
This is the first recipe I have tried from this site and it did not disappoint! I followed the recipe exactly and made all the muffins with cocoa powder. I was able to get 24 mini muffins. All 4 of kids loved them! I love that these were not overly sweet. Thanks for a great recipe!