You guys. I always have a lot of bananas. I put bananas in smoothies, I freeze them to make ice cream, and I make a lot of banana bread muffins. Like, seriously. Inviting me to a party? Plan on having some banana bread muffins. I buy too many bananas so I don’t run out, but I end up having more than I need, so when they start to turn super brown, I make muffins. And they’re usually this flavor: chocolate chip!
Feel free to try some other mix-ins. Maybe some walnuts, raisins, dried cranberries, apples, etc. Or leave out the chocolate chips for regular banana bread. Perhaps you leave out a banana or two and add pumpkin instead. You can even throw some greens into the blender with the wet ingredients for a punch of nutrition without changing the taste at all! The options are endless. YUM! 🙂
Let me know if you try this recipe! Rate it, comment below, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 2 1/4 cups oats ground into flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt (pink Himalayan preferred)
- 3 ripe bananas*
- 1/3 cup applesauce
- 1/3 cup maple syrup
- 2 tsp vanilla
- 1/3 cup nondairy chocolate chips
Preheat the oven to 350 degrees F (176 C) and ready your muffin tins.
Add oat flour, cinnamon, baking soda, baking powder, and salt to a medium bowl. Mix well.
Add bananas, applesauce, maple syrup, and vanilla to blender* and blend until smooth.
Pour banana mixture into the bowl with the dry ingredients and mix until it's a batter.
Fold in chocolate chips.
Fill muffin tins and bake for 20 minutes.
Let cool for 15 minutes and then enjoy!
*Like with most of my recipes, you can add 1/4-1/2 tsp turmeric for added nutrition but no altered taste. And you can throw a handful or two of greens into the blender with the wet ingredients to add even more nutrition!
**Inspired by Ambitious Kitchen.