Flourless Banana Chocolate Chip Muffins

banana_choc_chip_muffins3 Flourless Banana Chocolate Chip Muffins

Tired of eating eggs for breakfast every morning? These Flourless Banana Chocolate Chip Muffins will be your new go-to breakfast!

I love simple recipes that don’t require a lot of prep and clean up. I came across this healthy banana bread recipe, and I was sold when I found out that you could make muffins by simply throwing all the ingredients into a blender, scooping out the batter into your muffin tin, and popping them in the oven until they are done!

banana_choc_chip_muffins3 Flourless Banana Chocolate Chip Muffins

I made a few modifications to the original recipe and my muffins came out incredibly moist and fluffy.  You would never guess that they are packed with nutrients from almond butter, oatmeal, bananas, eggs, honey, and chia seeds.

banana_choc_chip_muffins3 Flourless Banana Chocolate Chip Muffins

I like to stir in just a few mini dark chocolate chips on top of each one so they have enough chocolate for the kids to feel like they are getting a treat but still keeping these muffins on the healthy side.

banana_choc_chip_muffins3 Flourless Banana Chocolate Chip Muffins

I’ve made these muffins three times this week and they have been gone within minutes every time. I hope your family enjoys them as much as we did!

Flourless Banana Chocolate Chip Muffin
 
Author:
Serves: 7 muffins
Ingredients
  • ¼ cup almond butter
  • 2 ripe medium/large bananas
  • 1 egg
  • 2 Tbsp. honey
  • ¾ cup rolled oats
  • 2 Tbsp.chia seeds
  • 1 tsp. vanilla extract
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ¼ cup mini dark chocolate chips
Instructions
  1. Preheat oven to 375F and prepare a cupcake pan with cupcake liners. Set aside.
  2. Add all ingredients, except the chocolate chips, to a blender and blend on high until the batter is smooth and creamy.
  3. Pour batter into prepared cupcake pan, filling each cavity about ¾ full.
  4. Top each muffin with a few chocolate chips.
  5. Bake for 12-15 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean.
  6. Allow the muffins to cool for about 10 minutes before serving.
  7. Store in an air-tight container for up to a week.

About the author: Rubina Umarji is the owner and executive cake artist of Rubina’s Cake Shoppe. After the birth of her son in 2009, she left her career in engineering to focus on her two passions: her family and her edible art. Since then, she’s had the opportunity to showcase cakes and gourmet confections to thousands of dessert loving clients as well as over 100 of Hollywood’s hottest stars and has had her cakes featured on television. Now her days are focused on teaching cake decorating classes to all ages. Her favorite students are her two children, ages 3 and 5. She frequently writes cake decorating tutorials and recipes on the Rubina’s Cake Shoppe Blog (www.rubinascakeshoppe.com/blog).

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About the author: Rubina Umarji is the owner and executive cake artist of Rubina’s Cake Shoppe. After the birth of her first son in 2009, she left her career in engineering to focus on her two passions: her family and her edible art. Since then, she’s had the opportunity to showcase cakes and gourmet confections to thousands of dessert loving clients as well as over 100 of Hollywood’s hottest stars and has had her cakes featured on television. Now her days are focused on creating recipes and teaching cake decorating classes to all ages. Her favorite students are her three children, ages 7 months, 5 and 7. She frequently writes cake decorating tutorials and recipes on the Rubina’s Cake Shoppe Blog (www.rubinascakeshoppe.com/blog).

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