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Gluten-Free Banana Chocolate Chip Muffins/Flourless Banana Chocolate Chip Muffins

Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12

Ingredients

  • 2 Cups Rolled Oats (or Oat Flour)
  • 1 Tsp Baking Soda
  • 1/4 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1 Large Egg
  • 1 Egg Yolk (Room Temperature)
  • 3 Large Ripe Mashed Bananas (Overripe are best)
  • 2 Tbl + 2 Tsp Unsweetened Almond Milk
  • 1/8 Cup Nature's Hollow Honey Substitute
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Vanilla Extract or Almond Extract
  • Vegetable Cooking Spray
  • 18 Per Muffin Lily's Dark Chocolate Chips

Instructions

  • Spray a muffin tin with cooking spray. Set aside. Preheat oven to 350 degrees.
    Pulse oats in a blender until finely ground.
  • In a large mixing bowl, add the oats and remaining dry ingredients (including the wet ingredients) (except the Lily's Chocolate Chips) and mix well.
  • Using an ice cream scoop, divide muffin batter into 12 muffin wells in a prepared muffin tin or a silicone muffin pan. Place 18 Lily's Chocolate Chips into each muffin well. Also, feel free to use paper liners or muffin liners as well.
  • 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.
  • Cool in the pan for 15 minutes, then transfer to a rack for continued cooling.
  • This makes 12 muffins.
  • On the WW Plan, each muffin is 2 Points. 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!