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4.60 from 5 votes

One Bowl Banana Muffins

Gluten and refined sugar free, but everyone will love these. Also you only need a single bowl and whisk.
Servings 10 muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 eggs
  • 2 quite ripe bananas, ~300g
  • 1 teaspoon vanilla
  • 1/3 cup maple syrup OR 1/2 cup coconut sugar, I’ve done both- see above for notes if you prefer to use normal sugar
  • 1/4 cup (51g) neutral oil (grapeseed or canola)
  • 1.25 cups (150g) whole wheat pastry, AP, or gluten free AP flour , (I've used bobs red mill gluten-free flour and it worked great!)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 cup chocolate chips
  • 1/4 cup chopped walnuts (optional- you can also add more chocolate chips if that’s your thing)

Instructions

  • Preheat oven to 350.
  • Place bananas in a large bowl. Use a whisk or fork to mash the banana as much as possible.
  • Add in eggs, vanilla, syrup, and oil and whisk vigorously to combine.
  • Add in flour, baking powder, baking soda, salt, cinnamon and ginger. (When adding the spices and baking powder/soda, I try my best to sprinkle and evenly distribute rather than pour in one spot). Stir to combine.
  • Stir in chocolate chips and walnuts.
  • Pour into cupcake molds that are lined with paper until mostly full (this makes 10). Bake at until a toothpick comes out cleanly, about 20 minutes. Let rest for 10 ish minutes before eating. Store in airtight container or bag for up to 5 days in the fridge (tbh you could probably do outside at room temperature because these don't have dairy, but I prefer fridge).
4.60 from 5 votes
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