Healthy Recipe ~ Pam Barrett

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)


  1. Preheat oven to 350º F and line a muffin pan with paper liners. Set aside.
  2. 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.
  3. Fold in chocolate chips and dried fruit, stirring until just distributed.
  4. Using a 1/3 cup measuring cup or a large cookie scoop, divide batter between muffin papers. The cups will be quite full.
  5. 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.
  6. 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.

Recipe Notes:

  • 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.