Flourless Banana Blender Muffins
Flourless Blender Muffins – Gluten free, grain free, oil free, dairy free, vegan, and refined sugar free.
- 1/2 cup quick oats or quinoa flakes
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1/2 cup mashed overripe banana
- 1 can white beans (rinsed well)
- 1/4 cup peanut butter (or allergy-friendly alternative)
- 1/4 cup maple syrup or honey
- 2 tsp vanilla extract
- optional handful mini chocolate chips, crushed walnuts, shredded coconut, pinch cinnamon, etc
-
Preheat the oven to 350 F/180 C and line 8-9 muffin cups. Drain the beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean taste. Blend all ingredients until smooth in a blender
or high-quality food processor. (If using a blender without a tamper,
stop occasionally to stir ingredients with a spoon so they will blend
evenly.) Pour into the muffin cups – don’t overfill or they will rise
and then sink in the centers. Bake 20 minutes. They will look underdone. -
Let sit 20 minutes and they will firm up. (I like to bake for only 16
minutes and then refrigerate overnight, because I like the texture a
little underdone even the next day.) These muffins are supposed to be fudgy, not fluffy and flour-y like traditional muffins. Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.
