These delicious one bowl vegan and gluten-free Chocolate Banana Muffins have no flour and zero added sugar!
I think I could spend the rest of eternity with these muffies.
Like till death do us part. Me and a muffin. Forever and ever and ever.
My bananas were so overripe that I swear they were starting to ferment. Can bananas turn into wine? Maybe that’s why these tasted so spectacular. I wanted something all yummy and detoxy to satisfy my sweet tooth after noshing on endless bowls of sweet potato, lentil, & kale salad. Overripe bananas and dates make these perfectly sweet without that ehhhhhhhh…. natural sweetener taste. Ya know how sometimes when you eat a healthy no-added sugar granola bar they taste like they have like, negative sugar? These are not those.
These have positive sugar, in the healthiest way possible! They’re super moist with a delightfully crispy top. They’re banana-y and chocolatey in the most sensational way. The other amazing part about these muffies is that they’re made in the food processor instead of two bowls for easy peasy clean up! See, I’m always thinking about you guys.
I was actually rather shocked at how fab these turned out. I thought they might taste like chocolatey hockey pucks. Or banana-y cardboard. Sometimes I surprise myself.
Okay, I nearly always surprise myself. Like the other day when I couldn’t find my cell phone anywhere and there it was chilling on top of the canister of oats….in the pantry.
I baked these bad boys because 1) I wanted a healthy, filling snack without added sugar to kick off the year and 2) to celebrate my second TV segment on Good Day Columbus! I’m on a nutrition mission with a few other health professionals to help the news anchors slim down this season.
If you want to see my semi-awkward self, click here to watch the introductory video!
Cheers to insanely scrumdiddlyumptious (I just had to google that word) muffins without sugar and gluten and dairy oh my!
- Preheat oven to 350F. Line a muffin tin with silicone liners or spray with cooking spray.
- Place bananas, coconut oil, dates, vanilla, and instant coffee in the bowl of a large food processor. Blend until very smooth and creamy.
- Add almond meal, oat flour, old-fashioned oats, cacao powder, ground flax, baking soda, and salt. Process until well-combined, being sure not to over-mix.
- Spoon mixture evenly into muffin tin. The mixture will be very thick. Wet the back of a spoon and gently press down the top of each muffin to get rid of any peaks.
- Bake for 25 minutes. Cool muffins in pan for 10 minutes before transferring to a cooling rack to cool completely.
- Store in the refrigerator.