Why are these muffins a bit doughy after baking?

Due to the flourless base of white beans and oats, the muffins have a unique doughy texture when warm. Chilling them in the fridge helps them solidify to a firmer consistency.

What kind of mix-ins work best in these vegan banana muffins?

You can add carob chips, chopped walnuts, shredded coconut, or even a combination. Pulse them in for just a couple of seconds after blending the main ingredients.

How ripe should the banana be for these muffins?

Use a very ripe banana, as indicated in the recipe. This ensures maximum sweetness and helps with the overall texture and moisture of the muffins.

How should I store these flourless banana muffins?

After baking and chilling, store the muffins in an airtight container in the refrigerator to maintain their solid texture. They should keep well for several days.

7 years ago

Flourless Banana Muffins
[Vegan]

TK By: Tiffany Kinson

Author Bio

Tiffany Kinson is the creator of Balance With Tiff. She is a lover of all... Read More

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Close-up of golden-brown flourless banana muffins, some topped with carob chips, cooling on a wire rack, ready to be enjoyed.

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Banana

Flourless Banana Muffins [Vegan]

Dairy Free

Vegan

Healthy and yummy muffins - great way to start your day!

Ingredients You Need for Flourless Banana Muffins [Vegan]

1 15-ounce can of rinsed and drained white beans
1 very ripe banana
1/4 cup peanut butter
1/4 cup of maple syrup
1/2 cup oats
1/8 teaspoon baking soda
3/4 teaspoon baking powder
Any mix-ins you would like: carob chips, walnuts, coconut etc

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How to Prepare Flourless Banana Muffins [Vegan]

Add all the ingredients (excluding the mix-ins) into a food processor and blend till smooth. Then you can add in the mix-ins of your choosing to pulse for about 2 seconds.
Once all blended together, scoop into lined muffin tins and bake at 350ºF for 20 minutes. The texture will be a bit doughy, so I tend to put it in the fridge for it to solidify. Then top with any additional toppings if you please!