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Fudgy Flourless Banana Muffins

Rated 5 out of 5
5 from 1 vote(s)
Total time:45 minutes
Prep time:5 minutes
Cook time:20 minutes


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!

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  • 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.


  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


Very tasty

Rated 5 out of 5
April 25, 2023

I made these to take for a theme park trip, and they were very soft, chewy, and very good.


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