Flourless banana chocolate chips muffins
I haven’t posted a recipe in a very long time and, to be honest, I miss it. It feels like I am always so busy with life in general, I get lazy and don’t feel like thinking about anything on my spare time (don’t have much of it 🙄). Cooking is my biggest passion and I could talk about all day long, really, all day! Lol After seeing a naturopath, I was told I had to eat gluten and dairy free for 4 weeks along with some other restrictions. I was devastated, I mean I cried!!! Cried like a baby. I am French!!!!! Bread and cheese is life!!! Food is everything and being unable to use all ingredients is overwhelming for me. But I am doing it (struggling with not eating gluten lol) When I came across a recipe using oats instead of flour for banana bread I jumped on it!!! So easy to make and sooooooo moist!!! Unbelievable!!!! I used gluten free and peanut butter but you can easily use regular oat and any nut butter. Hope you like them!!!!
Ingredients
- 4 Bananas, mashed with a fork
- 1 1/2 cup Oats ( gluten free)
- 1/2 cup Nut butter
- 4 Eggs
- 1/2 cup Sugar
- 2 tsp. Baking powder
- 1 tsp. Baking soda
- 1/4 tsp. Cinnamon
- Pinch of salt
- 2 tsp. Vanilla extract
- 3/4 cup Chocolate chips
Instructions
- Preheat your oven to 350ºF and lightly grease a 12 muffins tin. I use oil spray as it's the easiest and works like a charm.
- Add the oats to the bowl of a high-speed blender or food processor and process on high until they've broken down into a fine powder. I use a magic bullet.
- Add all ingredients except for the chocolate chips to a bowl and stir until well combined. Fold in the chocolate chips by hand.
- Pour the batter equally in each muffins tins. Fill to the top.
- Bake for 28 minutes, until a toothpick inserted into the centre comes out clean. Allow muffins to cool for about 10 minutes before removing. Store in an airtight container for up to 5 days, or freeze for up to 3 months.