Sweet Treats

Banana Nut Muffins

Banana Nut Muffins

Finally a yummy muffin containing no flour, sugar, or butter!  These Banana Nut Muffins are a secret sweet treat that are deceivingly healthy and gluten-free (if you use gluten free oats).  The flour-like consistency comes from one part blended oats and one part whole oats for some texture.  The sweetness comes from the overly ripe bananas and a dash of honey.  Both moist and soft, these banana nut muffins also emit a nutty and sweet flavor that is so satisfying!




I was able to squeeze about 18 muffins out of this batter, although I did not fill my muffin tray to the top.  I poured modest scoops to get the small muffins I was looking for.  Needless to say, these nut and oat packed muffins are actually quite filling.

banana nut muffins

Ingredients:

  • 2 1/2 cups old-fashioned oats (1 1/2 cups blended & 1 cup whole)
  • 3 bananas, overripe
  • 2 eggs
  • 1/3 cup honey
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup almonds, sliced or chopped
  • 1/2 cup chocolate chip morsels, semi-sweet (Optional)



Directions:

In a blender, blend together 1 & 1/2 cups of the oats until it turns a flour consistency.  You could also use a food processor for this step.

With a mixer, bring together bananas, eggs, honey, and vanilla extract.  Mix on medium speed for about 1-2 minutes.  It is important to use overripe bananas, as the more ripe they are the sweeter they will be.  This will really bring out that sweet banana flavor in the muffins.banana nut muffins

Next, add the dry ingredients including the 1 & 1/2 cups ground oats, the 1 cup whole oats, baking powder, baking soda, salt, and cinnamon.

Fold in almonds and chocolate chips with a spoon, stirring until everything is mixed well.  You could substitute the almonds for walnuts, raisins, pecans, or dried fruit.  Since I wanted only half of my muffins with chocolate chips, I divided the batter after I added the almonds and then added the chocolate chips to half.  This left me with half of the batter with just almonds and second half of the batter with almonds and chocolate chips.

Scoop into a lightly greased muffin pan or line the muffin pan with wrappers.

Bake at 350F for about 20 minutes, or until a toothpick comes out clean from the center of a banana nut muffin.  Enjoy!

FYI: The almond chocolate chip muffins disappeared the quickest 🙂

If you are a muffin maniac, try these Orange Almond Muffins !

banana nut muffins




Banana Nut Muffins

Divine Banana Nut Muffins made with no flour, sugar, or butter!  These moist and flavorful muffins are healthy and gluten-free.

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 2 1/2 cups old-fashioned oats 1&1/2 cups blended, and 1 cup whole
  • 2 bananas, overripe
  • 2 eggs
  • 1/3 cup honey
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup almonds, sliced or chopped
  • 1/2 cup chocolate chip morsels, semi-sweet optional

Instructions

  1. In a blender, blend together 1 & 1/2 cups oats until it turns into a flour consistency.

  2. With a mixer, bring together bananas, eggs, honey, and vanilla extract. Mix on medium speed for about 1-2 minutes.

  3. Add dry ingredients: blended oats, whole oats, baking powder, baking soda, slat, and cinnamon.

  4. Fold in almonds and chocolate chips with spoon, stirring until everything is mixed well.

  5. Scoop into a lightly greased or wrapper lined muffin pan.

  6. Bake at 350F for about 20 minutes, or until a toothpick comes out clean from the center of the muffin.

“As the deer pants for streams of water, so my soul pants for you, my God.” | Psalm 42:1

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