Gluten Free Oil Free Mini Banana Muffins
Servings 18 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.