Banana Blender Muffins
These healthy banana blender muffins are made with a combo of oat and almond flour and sweetened with maple syrup. They're gluten-free, dairy-free, moist, easy to make and perfect for breakfast or snacking.
Servings: 12
Equipment
Ingredients
- 1 cup fine blanched almond flour
- 1 cup old-fashioned rolled oats
- ⅓ cup pure maple syrup
- ¼ cup unsweetened almond milk
- 2 large ripe bananas mashed (about 1 cup)
- 2 large eggs
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- Pinch ground cinnamon
- ¼ cup chocolate chips plus more for topping
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with silicone liners and spray with cooking spray.
- Combine all the ingredients, except for chocolate chips in a blender and blend until smooth.
- Gently fold in chocolate chips.
- Pour or scoop the batter into the lined muffin cups and top with additional chocolate chips.
- Bake for 22-25 minutes, until the tops are golden brown and a toothpick comes out clean.
- Let cool for a few minutes in the muffin tray and then remove and let cool completely on a wire cooling rack.
Nutrition
Serving: 1 muffin | Calories: 210kcal | Carbohydrates: 27g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 209mg | Potassium: 185mg | Fiber: 7g | Sugar: 9g