Let’s talk gluten free. It seems to be the thing these days, doesn’t it? Gluten has definitely become the bad guy for many people…and if you believe no-gluten is the way to go, then good for you! You’ll be healthier than us over here eating Berry Scones with Sweet Almond Icing.
But you gluten-free people need to indulge too. That’s why I made these gluten-free (and dairy free) banana bread muffins. They taste divinely delicious, just like they’re full of gluteny goodness. Where are all these alliterations coming from? Who knows.
Ok, let’s get one thing straight. Gluten free baked goods won’t turn out the same as if you dumped white flour in the recipe. So don’t expect these muffins to have the same texture, taste, look, feel, personality, etc. as “normal” banana bread muffins. These are slightly denser than your typical banana bread, but the taste really is delish, and won’t disappoint. Another bonus with these little muffin men…they are healthy for you! They only contain natural sugars from bananas and maple syrup, and they’re packed full of healthy fat from nuts. I was planning on mixing in some walnuts too, but just plain forgot. But feel free to add your own little touch to these, whether it’s chocolate chips, chopped walnuts or pecans!
I found that the best thing to do with these is drizzle a little warm peanut butter on top, sprinkle on some cinnamon and pop them in your mouth because they are just so yum.
- ¼ cup almond butter (or any nut butter)
- 2 over-ripe medium/large bananas
- 1 egg
- 2 Tbsp. pure maple syrup
- ½ cup rolled oats
- ¼ cup almond flour/meal (see notes)
- 2 Tbsp. ground chia seeds (you can also use ground flax seed)
- 1 tsp. vanilla extract
- ½ tsp. baking soda
- ½ tsp. ground cinnamon
- Preheat the oven to 375 degrees.
- Grease a muffin pan and set aside.
- If you only have whole chia seeds, add them to a blender first and pulse until ground.
- Add all the ingredients to the blender and blend on high until the oats are broken down and the batter is smooth.
- Pour the batter into 9 of the holes on the muffin pan. (Fill each hole about ¾ full).
- Bake for 10-12 minutes, until a toothpick inserted into the middle comes out clean. Allow the muffins to cool in pan for 5-10 minutes before removing. Store in an air-tight container for up to a week.
If you don’t have almond flour, you can use ¼ cup more oats instead.