Banana Muffin (Paleo, Gluten-free); this easy no-mess Banana Muffin is made entirely in a blender, using few and simple ingredients to create the perfect recipe to start your day.
There is nothing more delicious then waking up to a batch of freshly baked muffins, BONUS if they are healthy, mega-easy to make and are allergy-free!
It wasn’t until about a year ago that I got hooked in to eating muffins, homemade donuts, cake-like breads, and all baked goods in general. The reason for that is simple. You see, I was terrified of the whole baking idea and even more so, of wasting a bunch of ingredients because I thought for sure, no one would eat it.
Additionally, I refused to eat most store bought baked goods because they are packed with artificial flavors, coloring and sugar, to say the least.
Fear no more…
In early 2016 (yes, only about 1 year ago!) I decided to try baking, and it soon became an obsession. I bake all the time now, and my whole family enjoys having homemade baked goods.
Baking is fun, rewarding and quite easy. If you are new at this, start by following an easy recipe and you will soon be creating your own. Honestly, that’s my favorite part >> creating my own! By no means, I am suggesting that I have ‘invented’ a recipe but rather have adjusted it to fit my family’s taste and needs.
While we have no food restrictions, I take pride in selecting ingredients that will provide our body with nutrition, giving preference to natural and less processed ingredients whenever possible.
This Banana Muffin is a quick and easy recipe that you can make entirely in a blender. This means no mess to clean up!
Note: I did not add the chocolate chips or oats to the batter and only as a topping, but you can change that, if you prefer. In my household of six, sometimes it’s hard to create a one-fits-all kind of recipe. By adding it as a topping, it will be easier to scrape off the oats, or chocolate chips if one doesn’t want it in their muffin.
Banana Muffin (Paleo, Gluten-free)
- 2 ripe bananas
- 2 eggs
- 2 tbsp honey
- 2 cups almond flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/4 cup old-fashioned oats
- Pre-heat oven to 350F degrees.
- Add all the ingredients to the blender (except the optional toppings), and blend for 1-2 minutes* or until well combined, however try not to over do it.
- Pour the batter into muffin cups, silicone cups or greased muffin pan about 3/4 full.
- Sprinkle topping of choice and bake for 25-28 minutes** or until lightly brown.
**Baking time may vary depending on the size of the muffins. These are fairly large, so I took about 28 minutes to bake.
Nutrition information is automatically calculated, so should only be used as an approximation.
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