Everyone can eat these muffins guilt-free! They can be made gluten-free, sugar-free, dairy free, and can be made egg-free and nut-free, but they still have tons of flavor and extremely moist!
We have all kinds of food restrictions and desires in our family, so sometimes it is nice to make something you know everyone can eat.
Lots of options, so make it your way
Make these with eggs, just the whites, or chia seeds or other egg substitute. Regular or gluten-free flour, or a combination. This version uses white whole-wheat and oat flour. You can also make this with half coconut flour and add some grated coconut for another flavor element. Or, use all gluten-free baking mix, or half gluten-free and half oats. You can see how versatile this recipe is, and I’ve made it a dozen different ways.
No sugar, so you can feel good about serving them to your family
The bananas add a lot of sweetness, so you don’t need added sugar in the batter, just a bit sprinkled on top, more for texture if you want. If you don’t have a firm banana, just add another ripe one.
The grandkids give them the kid’s thumbs up of approval!
This makes 12 muffins or one loaf of banana bread. The recipe is quick to put together and uses just one bowl, some measuring equipment, and a sifter or sieve.
Guilt-Free Banana Muffins
- 2 eggs, OR 4 egg whites, OR 2 tbsp, chia seeds mixed with 4 tbsp. water
- 4 overripe bananas
- 1 large firm banana
- 2 to 4 tbsp. canola oil
- 2 tsp. vanilla extract
- 1 tbsp. lemon juice and zest of the lemon
- 1 cup oat flour
- 1 cup white whole wheat flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 1 cup, nuts, chopped, optional
If using, mix the chia seeds with the water and set aside for 10 minutes. This can replace the eggs. Or use 2 eggs or 4 egg whites.
Combine mashed bananas, chopped banana, oil, chia paste or eggs, vanilla, and lemon juice. Into this mixture, sift the dry ingredients. Add the nuts and mix everything together just until moistened. Do not over mix.
Grease a 12-cup muffin tin or use paper liners. Fill with a standard ice cream scoop. Top each with a sprinkling of large grain sugar if desired.
Bake at 350 for about 25 to 30 minutes, or until browned and firm.
These are quite tender and tasty, and we have them in the house whenever we’ve let bananas go too far!
Note: You can add up to 3 tbsp. honey if the bananas are not overly ripe and you need more sweetness.
© Copyright 2020– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.