Flourless Oatmeal Banana Chocolate Chip Muffins + Gluten Free
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 Cups of Rolled Oats
  • 1 Teaspoon of Baking Soda
  • ¼ Teaspoon Each of Baking Powder + Salt
  • 1 Large Egg + 1 Egg Yolk
  • 3 Large Ripe Bananas (Mashed)
  • 2 Tablespoons + 2 Teaspoons of Unsweetened Almond Milk
  • ⅛ Cup of Nature's Hollow Honey Substitute
  • 1 Teaspoon Each of Ground Cinnamon & Vanilla (or Almond) Extract
  • Cooking Spray
  • Lily's Dark Chocolate Baking Chips (13 in each muffin cup)
  1. Spray a muffin tin with cooking spray. Set aside.
  2. Preheat oven to 350 degrees.
  3. Pulse oats in a blender until finely ground.
  4. In a bowl add the oats and all ingredients (except the Lily's Chocolate Chips) and mix well.
  5. Divide mixture into 12 muffin wells. Place 13 Lily's Chocolate Chips into each muffin well.
  6. Bake for 15 minutes. If after inserting a toothpick into the center of the muffin comes up clean, your muffins are done. If batter is on the toothpick, reduce the temperature to 325 degrees and continue baking at 2 minute intervals.
  7. Cool in the pan for 15 minutes, then transfer to a rack for continued cooling.
  8. Each muffin is 1 Smartpoint on the Blue Plan, 2 SmartPoints each on the Green Plan and 0 SmartPoints on the Purple Plan. Also, you can use I Can't Believe It's Not Butter Spray for 0 Points, and up to 1.5 Tablespoons of any Smuckers Sugar Free Preserves Spread for 0 points too. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/flourless-oatmeal-banana-chocolate-chip-muffins-gluten-free/