Updated: May 7
Ever since AJ moved in there are never any old spotty bananas for baking. Bananas don't last long enough in our house to turn brown between our smoothies, snacks, and banana ice cream we easily go through 2 bunches of bananas a week. I actually had to stop AJ from eating these bananas so I could finally bake a batch of my gluten-free blender banana muffins.
These vegan banana muffins are the easiest healthy muffins to make all you need is a blender and oven. The muffins are vegan, gluten-free, refined sugar-free, and high protein so they are perfect for an on the go breakfast, snack, or pre-workout fuel.
Flourless Vegan Banana Muffins are made with:
Oats - gluten-free whole grain with fiber and antioxidants
Bananans - supports circulation, cardiovascular health, aids digestion, good source of Vitamin B6, Vitamin C, fiber, and potassium
Flaxseeds - high in omega-3 fats, fiber, and loaded with nutrients
Collagen Peptides - may improve skin health by reducing wrinkles and dryness. May increase muscle mass, prevent bone loss and relieve joint pain
Cinnamon - anti-inflammatory and balances blood sugar
Almond butter - filling source of healthy fats and protein
Flourless Vegan Banana Muffins
1 3/4 cups gluten-free rolled oats
4 scoops collagen peptides (or use 1/4 cups more oats)
2 tablespoons ground flaxseed
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
dash of salt
2 spotty bananas
1/4 cup almond or cashew butter (the natural kind)
1/4 cup maple syrup or honey
1/2 cup almond milk (or other plant-based milk of choice)
1 teaspoon vanilla* (optional-I have made with and without successfully)
*option to add in nuts, mini chocolate chips, or blueberries-but they are just as good without.
Add oats, collagen peptides, flaxseed, cinnamon, baking soda, baking powder, and salt to a blender and blend till oats turn become oat flour.
Add bananas, nut butter, maple syrup or honey, milk, and vanilla to blend and blend till combined.
You can hand stir in optional add-ins now or wait and add them to the individual muffin cup at the end. I like to add them to the indvidual muffin cups at the end so to keep them evenly distributed and to keep the batter from becoming purple from the blueberries.
Fill greased muffin tins 3/4 full with muffin batter.
Bake at 350 for 20 minutes till muffins are golden brown.
Let cool for 5 minutes and remove from muffin tin.
Most muffins are cupcakes without frosting. These muffins not only taste good, but are also good for you. They have less 150 calories a muffin with 7 grams of protein to fill you up. As AJ said "these are some damn good muffins" as he stuffed his face with two of them. Maybe next time he will save some bananas for baking.
Be sure to tag me @lauralivewell if you make them