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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.
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