Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
Got ripe bananas that you need to use up? Try these gluten-free, egg-free, oil-free muffins (the banana flavor doesn’t come through). I always stock my freezer with them, as they’re perfect for breakfast on the run or an after-school snack that provides wholesome nutrition while still feeling like a treat. Yield: 14–16
3 very ripe bananas
1/2 cup water
1/4 cup Gefen Pure Maple Syrup
1/4 cup Heaven & Earth Coconut Sugar
1 teaspoon pure vanilla extract
2 cups gluten-free oat flour
1/2 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup Glicks Chocolate Chips
Preheat oven to 350 degrees Fahrenheit. Line a muffin tray with muffin liners.
In a blender, process bananas with water until completely smooth.
In a large bowl, combine blended bananas with maple syrup, sugar, and vanilla.
In a second bowl, combine flour, salt, baking powder, and baking soda, whisking until free of lumps.
Gently fold wet ingredients into the flour mixture until a smooth batter forms. Stir in chocolate chips until just incorporated.
Fill muffin liners three-fourths of the way and bake 30–40 minutes, or until a toothpick inserted in the center comes out clean.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation