Blender Banana Muffins (Dairy-Free, Flourless)
from kristineskitchenblog.comThese flourless Blender Banana Muffins are dairy-free and gluten-free. They are so quick and easy to make in your blender! These muffins freeze well for meal prep breakfasts and snacks!
Servings: 12 muffins
Calories: 149kcal
Ingredients
- 3 ripe medium bananas
- 2 cups old fashioned oats*
- 2 eggs
- ¼ cup almond milk*
- ¼ cup honey or pure maple syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/3 cup dairy free chocolate chips I used mini chocolate chips*
Instructions
- Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray (I use coconut oil spray), or set 12 silicone muffin liners on a baking sheet.
- Place bananas, old fashioned oats, eggs, almond milk, honey or pure maple syrup, baking soda and vanilla in a blender. Blend until well combined but not completely smooth. You still want to see some small pieces of oats in the batter.
- Add the chocolate chips and blend for a few seconds to mix them in.
- Divide the batter evenly between 12 muffins cups. I pour the batter directly from my blender, using a small rubber spatula to catch the drips between muffin cups.
- Bake for 15-17 minutes, until a tester inserted into the center of a muffin comes out clean. Let cool in the pan for 10 minutes and then carefully transfer to a wire rack to finish cooling. A mini spatula helps to remove the muffins without scratching your muffin tin.
- Muffins freeze well. Freeze in a zip-top bag for up to 3 months.
Notes
*Use certified gluten-free oats to make muffins gluten-free.
*You may substitute other types of milk as desired. Use non dairy milk to keep the muffins dairy-free.
*Use dairy-free chocolate chips to make muffins dairy-free.
Nutrition
Serving: 1muffin | Calories: 149kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 120mg | Fiber: 3g | Sugar: 13g
