Description
Wholesome and moist, these flourless muffins are made with oats and ripe bananas for a clean, satisfying snack or breakfast on the go.
Ingredients
3 medium ripe bananas
2 large eggs
¼ cup pure maple syrup (or honey)
1 teaspoon baking soda
2 cups old-fashioned rolled oats (use certified gluten-free if needed)
Instructions
Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
In a blender, add bananas, eggs, maple syrup, baking soda, and oats (in that order). Blend until smooth.
Pour batter evenly into muffin cups, filling each about ¾ full.
Optional: Add a banana slice or sprinkle of oats on top of each muffin.
Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use overripe bananas for best sweetness and texture.
Customize with add-ins like chocolate chips, chopped nuts, or cinnamon.
Ensure oats are certified gluten-free if needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
