What do you you do when you have tons of bananas to use up? If you are anything like me, you bake. I freeze bananas for smoothies and for ice cream, but I already had a stockpile in the freezer, so I thought I would try a flourless muffin and bread recipe. I also made my famous Chocolate Mini Cakes as well, adding a little mint to them because it is my husbands favorite.
And of course I put some in the freezer as well. The bread and muffins were more an experiment. I wanted something that was flourless, because sometimes gluten free flour just doesn’t work, especially the first time around, and I wanted something with only a few ingredients. Sometimes you just don’t want to have to have a long list of stuff in your baking. Mainly I didn’t want to have to go make any special trips out of the house. It was a rainy day, and I thought it would be perfect for baking.
R made for a great help, and she loved it. She got to wake up to the fruits of her labor.
Flourless Banana Bread & Muffins
All you need is 7 ingredients to make both the bread and muffins. I used the same recipe for both, so feel free to make bread or muffins using this recipe. There were only a few changes with the oven temperature and time between the two.
If you have 5-10 minutes to prep and 20 minutes to bake, you can make this recipe. The muffins are perfect for breakfast and as with nearly everything I make, easy to freeze. I didn’t want anything high in sugar, since bananas already contain enough sugar, especially when ripe, so I only added 1/4 cup of coconut sugar. You can use maple syrup or honey.
The bread and muffins are gluten free, dairy free and sugar free (besides the coconut sugar, a better form), but they are not vegan. I did use eggs for this recipe. I am sure you could try applesauce, replacing 1/4 cup applesauce for every egg or you could do flax eggs.
Here are the yummy muffins!! I topped a few with mini chocolate chips, which would be great in the bread as well or as a topping on the bread, but you know me and my love for chocolate. The bread and muffins are light and fluffy, and not so sweet it makes you sick. I love the subtle sweetness.
- 3 ripe bananas
- 1½ c oats
- 2 eggs
- 1 tsp baking soda
- ¼ c coconut sugar, maple syrup or honey
- ½ tsp vanilla extract
- ¾ tsp cinnamon (optional)
- For bread preheat oven to 350 degrees, for muffins preheat to 375 degrees.
- Line 9x13 inch bread pan with parchment paper or grease well. For muffins, grease muffin pan or line with muffin cups.
- Place all ingredients in a blender and process until smooth and the oats are broken up and well blended.
- Pour mixture into prepared bread pan. For muffins pour mixture into individual cups, about ⅔ full. Top with mini chocolate chips (optional)
- Bake bread for 20-25 minutes (until toothpick comes out clean). For muffins bake for 10-12 minutes.
- Store bread and muffins in air tight container in the fridge once cooled.
Until Next Time Be Whole and Be Fit
What’s your favorite way to use ripe bananas?