The Best Flourless Banana Muffins (Vegan & Gluten Free)

I don’t know about you, but when I was growing up my favorite thing my mom would make was banana bread. Sometimes she would make banana muffins to switch things up, but either way it was always a hit in our household and they wouldn’t last long (I mean wouldn’t even last 24 hours before everyone ate the last crumb).

Before you get to the ingredients of my remake on traditional banana muffins let me clarify a few things. I know what you’re going to think because I used to think the same thing.. BEANS? How can that be good? But trust me on this one! Don’t knock it until you try it. I used to look up vegan brownie recipes and one that always came up was the black bean brownies and it always sounded so unappealing to me. That was until I made muffins with garbanzo beans and they were so good I ate 3 right out of the oven and 3 the next morning (seriously they are that good and you won’t feel guilty about eating that many of them either!). So trust me on this one and try out this recipe if you’re looking for a healthy version of banana muffins that make the perfect anytime snack or quick breakfast!

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Ingredients

 

  • 1/2 cup quick oats or quinoa flakes
  • 2 tbsp ground flaxseeds
  • 1 tsp ground cinnamon
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1 medium mashed over-ripe banana (120g)
  • 1 can garbanzo or northern white beans (drained & rinsed)
  • 1/4 cup natural peanut butter (or any other nut butter)
  • 1/4 cup pure maple syrup or honey
  • 2 tsp pure vanilla extract
  • optional: handful chopped walnuts, chocolate chips, hemp hearts, shredded coconut, etc.

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Instructions

Preheat the oven to 350 F and line 8-9 muffin cups or grease with coconut oil. Drain the beans and rinse extremely well, then pat dry. This is am important step because it gets rid of any bean taste. Blend all ingredients (except those optional ingredients) until smooth in a blender or high-quality food processor. This step may require you to scrape the sides of the blender and blend a few times until everything is evenly blended. At this point, fold in any of the optional ingredients like the chopped walnuts or chocolate chips. Pour mixture into the muffin cups and fill each about 3/4 of the way full. Top with extra cinnamon or chopped walnuts if desired. Bake 20 minutes. They will look underdone but let them sit 20 minutes and they will firm up. Now of course these muffins are made without flour so they will be more fudge-y and not so much fluffy like traditional muffins. Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.

 

 

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