It’s been over a week since my last morsel of candy or bowl of frozen yogurt, so naturally I’ve been having some major sweet cravings. Due to this and the overwhelming popularity of the recipe for my skinny flourless oatmeal banana cookies, I decided to work on a flourless muffin recipe. After a couple tweaks with baking time and oven temperature, these suckers turned out to be not the prettiest to look at, but delicious and oh so moist. Between myself, and my husband, this batch did not last long!
2 large very ripe bananas
1/2 cup unsweetened almond milk
2 tablespoons Truvia or Splenda sweetener
1/2 cup egg beaters
2 tablespoons all natural, no sugar or salt added peanut butter
1 teaspoon peanut butter extract
3/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups oats
OPTIONAL – 1/4 cup dark chocolate chips or walnuts
Coconut oil non stick baking spray
1) Preheat oven to 325 degrees. Mash banana in medium bowl. Add almond milk, egg beaters, Truvia, peanut butter and peanut butter extract and mix until all ingredients are combined.
2) Add oatmeal, baking powder, baking soda and salt and mix until well blended.
3) Spray muffin tins with coconut oil baking spray and fill tins until they are just over 3/4 of the way full. If adding dark chocolate chips or walnuts sprinkle 3-4 in each muffin.
4) Place in preheated oven and bake for 30-35 minutes or until toothpick comes out clean from the centre of a muffin.