Flourless Banana Muffins
If you’re looking for a delicious gluten-free muffin recipe, give these flourless banana muffins a try. They’re so full of flavor and, as a bonus, incredibly simple to make. It’s a great recipe for Easter brunch, Mother’s Day, or even an easy weekday grab and go breakfast. It’s a great way to make sure you have a gluten-free option for everyone at your brunch, without skimping on any flavor.
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There’s so many tasty add ins you can throw in to this muffin recipe. Toss in a few chocolate chips to add a little extra sweetness! Walnuts or sliced almonds would also be a delicious add in. You could even do blueberries or finely diced strawberries for a fruity take.
Flourless Banana Muffins Recipe Tips:
+ If you want a different flavor for the flourless muffins, try substituting 1 cup of canned pumpkin in place of the banana and adding a few sprinkles of cinnamon and nutmeg.
+ You can easily make these muffins ahead of time and store them at room temperature for a few days. It’s a great make ahead brunch recipe to help you save time on your big day of hosting.
Flourless Banana Muffins
Ingredients
- 3 medium ripe bananas
- 2/3 cup nut butter
- 3 tbsp pure maple syrup
- 2 eggs
- 1 1/2 cups rolled oats
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350degrees Fahrenheit and line and generously grease a nonstick cupcake/muffin pan.
- In a large mixing bowl, whisk together the mashed bananas, nut butter, maple, and eggs until completely combined.
- Add the oats, baking powder, salt, and mix until everything is combined.
- Divide the batter between 12 prepared liners in the muffin pan.
- Bake for 20-25 minutes or until a toothpick is inserted and comes out mostly clean.
- Let cool for 20 minutes in the pan, then place on a wire rack to finish cooling and enjoy!
