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Flourless Banana Chocolate Chip Muffins

Ingredients

  • 1/2 cup gluten free quick oats
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1 medium mashed over-ripe banana
  • 1 can/15oz. white beans rinsed and drained
  • 1/4 cup natural peanut butter
  • 1/4 cup raw honey
  • 2 tsp pure vanilla extract

Instructions

  • Preheat the oven to 350 F and line 8-9 muffin cups.
  • Drain the beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean taste.
  • In a food processor, blend all ingredients (except chocolate chips) until smooth. Stir in chocolate chips.
  • Pour the mix into the muffin cups – don’t overfill or else they will rise and then sink in the center.
  • Bake for 20 minutes. They will look underdone – let sit 20 minutes and they will firm up.
  • Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.