Flourless Oatmeal Banana Nut Muffins

Name: Flourless Oatmeal Banana Nut Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups quick oats, or rolled oats; 2 cups mashed ripe banana, (4 medium bananas); 2 eggs; 2 tsp ground cinnamon; 1 tsp baking soda; 1/2 tsp sea salt; 1/2 cup raw walnuts, chopped; 1/2 cup chocolate chips, optional

7 steps

Prep:10minCook:20min

Dairy-free, oil-free gluten-free flourless oatmeal banana nut muffins made with quick oats.

Updated at: Thu, 17 Aug 2023 11:34:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories119.3 kcal (6%)

Total Fat5.1 g (7%)

Carbs16 g (6%)

Sugars3.4 g (4%)

Protein3.8 g (8%)

Sodium139.2 mg (7%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 cupsbanana

2 tspground cinnamon

1 tspbaking soda

½ tspsea salt

½ cupraw walnuts

chopped

½ cupchocolate chips

optional

Instructions

Step 1

Preheat the oven to 350 degrees F and spray or oil a muffin tray (or use muffin papers).

Step 2

Add the oats to a blender and blend until a flour forms. It’s okay if it doesn’t reach the consistency of regular flour. I often leave mine somewhat coarse and it turns out great.

Step 3

Add the remaining ingredients except for the walnuts (and chocolate chips if you’re adding them) and blend until smooth.

Step 4

Stir in the walnuts (and chocolate chips if adding).

Step 5

Fill the muffin holes ⅔ of the way up (the muffins will rise!) and if desired, top with more walnuts, chocolate chips, and/or oats.

Step 6

Bake on the center rack of the preheated oven for 20 to 25 minutes, or until muffins are golden-brown and feel firm when gently poked.

Step 7

Allow muffins to cool at least 30 minutes before running a butter knife along the edge of the muffin between the muffin and the tray to release the muffins.

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