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.