Previous

Previous

Apple Crumble With A Difference

Back to Recipes Homepage Next

Next

Mocktail - Faux-jito

Fudgy Flourless Banana Muffins

Total time: 45 minutes
Prep time: 5 minutes
Cook time: 20 minutes

Servings: 8-9 muffins
Serving size: 1 muffin

A delicious dessert or snack that is free of gluten, oil, dairy and refined sugar. What’s not to love!

0 Comment(s)
Share
Share

Ingredients

  • 1/2 cup quick oats or quinoa flakes, loosely packed (40g)
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1 medium (1/2 cup) mashed over-ripe banana (120g)
  • 1 can white beans, drained, rinsed REALLY well, and patted dry (250g without liquid)
  • 1/4 cup peanut butter or allergy-friendly substitution
  • 1/4 cup pure maple syrup or honey
  • 2 tsp pure vanilla extract
  • optional handful mini chocolate chips, crushed walnuts, shredded coconut, pinch cinnamon, etc.

Directions

  1. Preheat the oven to 350 F and line 8-9 muffin cups.
  2. Blend all ingredients until smooth in a blender or high-quality food processor. (If using a blender without a tamper, stop occasionally to stir ingredients with a spoon so they will blend evenly.)
  3. Pour into the muffin cups – don’t overfill or they will rise and then sink in the centers.
  4. Bake 20 minutes. They will look underdone – let sit 20 minutes and they will firm up.

These muffins are supposed to be fudgy, not fluffy and flour-y like traditional muffins. Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.

For more details and great reviews visit www.chocolatecoveredkatie.com.

Save 30% on SST Save 10% Sitewide Save $5 on Turmeric 95 Save 20% on the BEST Liver Protection Package that money can buy!
Huge Savings on Liver Supplements...