Egg-Free and Gluten-Free Chocolate Chip Banana Muffins (Makes twelve muffins)
2 large ripe bananas
2 cups gluten-free oat flour (see Notes on how to make your own)
½ cup gluten-free rolled oats
¼ teaspoon sea salt
2 teaspoons baking powder
1 teaspoon baking soda
½ cup sugar-free sweetener of choice (see recipe introduction for more information)
1 cup plain nonfat Greek yogurt
1 cup unsweetened applesauce
1 teaspoon vanilla extract
½ cup dark chocolate chips
½ cup dried fruit (optional)
- Preheat oven to 350º F and line a muffin pan with paper liners. Set aside.
- In a large bowl, use a fork or potato masher to completely mash bananas. Stir in oat flour, salt, baking powder, baking soda, sweetener, yogurt, applesauce, and vanilla. Use a spatula to stir until dry ingredients are completely absorbed.
- Fold in chocolate chips and dried fruit, stirring until just distributed.
- Using a 1/3 cup measuring cup or a large cookie scoop, divide batter between muffin papers. The cups will be quite full.
- Bake muffins for 25 to 30 minutes, or until light golden brown and completely set in the center – rotate the pan halfway through baking time for even browning. Cool muffins in pan for five minutes, then remove from pan and transfer to a wire rack to cool completely.
- Store leftover muffins in an airtight container in the refrigerator for up to a week or in the freezer for up to two months. Thaw in the microwave or refrigerate overnight to defrost.
- To make your own oat flour, place rolled oats in a blender or food processor and pulse until oats completely break down and form a fine flour. Store any leftover flour in an airtight container in refrigerator.
- To boost the protein in this recipe, use liquid egg whites instead of applesauce. The resulting muffins will no longer be egg-free obviously!
- Use any mix-ins you prefer – chopped nuts, coconut, or hemp seeds would all be delicious options.