Description
Your search for crazy delicious, 1-bowl Banana Muffins made with better for you ingredients ends here. These fan favorite muffins have the ultimate soft, cake-like texture and are lightly sweetened with maple syrup. You'd never guess they're gluten-free and dairy-free. On the table in just 35 minutes!
Ingredients
Units
Scale
- 1 1/4 cups mashed very overripe bananas (about 3 medium)
- 2 large eggs
- 1/3 cup pure maple syrup
- 3 tbsp avocado oil or melted coconut oil
- 1 tsp vanilla extract
- 1 1/4 cups packed almond flour (163g)
- 1 1/4 cups certified GF oat flour (124g)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp fine sea salt
- 1/2 cup chocolate chips or dark chocolate chunks, optional
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray muffin tin with cooking spray or line with paper liners.
- Place bananas in a large mixing bowl. Mash well with a fork. Add eggs, maple syrup, oil, and vanilla and whisk until combined.
- Add almond flour and oat flour, baking soda, baking powder, cinnamon and salt. Whisk until incorporated. Fold into chocolate chips if using.
- Spoon mixture evenly into muffin tin. Bake for about 25 minutes, or until a toothpick inserted into the center comes out almost clean. Allow muffins to cool in tin for 15 minutes before carefully removing them and transferring to a wire rack to cool completely. Top with flaky salt and devour!
Notes
VEGAN: Whisk together 2 tbsp ground flax with 1/3 cup water in a bowl. Set aside to gel, then use in recipe in place of eggs. Or make my Vegan Whole Grain Banana Muffins!
The original recipe posted on 1/5/22 called for 2 tbsp oil, 1/4 cup maple syrup, and walnuts.