Banana Muffins (Oil-Free, WFPB, Vegan, Gluten-Free option)
Banana muffins are cheap and easy to make, and are a healthy breakfast, snack or treat. These are moist and sweet as a muffin should be. See notes for gluten-free option.
Servings 12 large muffins
Ingredients
- 3 large overripe bananas (1 and 3/4 cup mashed banana)
- 1/4 cup maple syrup, honey, date paste, or sugar (or other sweetener of choice, can double it for sweeter muffin but I don't find it necessary)
- 1/4 cup milk of choice
- 2 tsp vanilla extract
- 1 1/4 cups whole wheat flour OR oat flour (blend 1 1/4 cups rolled oats until fine)
- 1/2 cup almond flour (or 1/2 cup more additional whole wheat flour for lower fat)
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground cloves (optional)
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup mini dark chocolate chips, optional
- 1/2 cup chopped walnuts, optional (toasting the walnuts first is yummy!)
Instructions
- Grease a muffin pan (or use a silicone muffin pan to avoid oil), and preheat the oven to 325 degrees. In a large bowl, break up the bananas and mash with a fork until as smooth as possible. You should have at least 1 3/4 cups mashed banana. (You can also blend them up in a blender with the milk if you'd like to avoid banana chunks. This is what I usually do because I don't like mashing with a fork.)
- Stir in maple syrup (or other sweetener), milk and vanilla. Stir until well-combined.
- Add dry ingredients and mix. Do not over-stir. Add chocolate chips and/or walnuts if desired.
- Fill muffin cups 3/4 full. Makes 12 large muffins or 24-30 mini muffins.
- Bake for 23-25 minutes, or until firm to the touch. (Bake mini muffins for about 12 minutues)
- Store in an airtight container. They seem to be even more moist and sweet the next day. Refrigerate or freeze if not consumed within 24 hours.
- It would mean so much to me if you return to the recipe and leave a star rating and review!
Notes
Other delicious variations:
Add 1 teaspoon almond extract for a nutty flavor.
Stir 1 cup toasted coconut in at the end.
Add 1 tablespoon melted coconut oil for more of a bakery texture and extra moistness, or just add an extra 1/4 cup almond flour.
To make Gluten-Free:
Use certified gluten-free oats and make oat flour. Simply blend rolled oats in the blender until fine.
