flourless banana bread muffins


I received such incredible feedback from all of you for the flourless chocolate chip pumpkin muffins I made a few weeks back, that I had to try the same type of recipe with these.  Basically, I couldn’t be happier with the results.  Ridiculously moist and delicious – cannot wait to make them again!

Side note: these would pair nicely with some walnuts or chocolate chips added – there’s always next time…


  • 2 ripe medium bananas
  • 1 egg, beaten
  • 1/4 cup heaping almond butter
  • 1 tsp vanilla extract
  • 1/4 cup honey
  • 1/2 cup rolled oats
  • 1/4 cup almond meal
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon


Grease or spray a mini muffin tray with coconut oil.  OR just use muffin cups.

Preheat oven to 375 F.

Mash bananas in a large bowl, add the rest of the ingredients and combine.  You can also just throw everything into a blender for a few minutes.

Fill your cups or muffin slots 3/4 of the way up.

Bake for 10-12 minutes.  Do not exceed this time.  Remove from oven and allow to cool.  Store leftovers in an airtight container.

Yields 18 mini muffins.

…delicious happens


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