Flourless Banana Muffins

April 7, 2021 by Lauren Schmidt 3 Comments

These healthy Flourless Banana Muffins are an easy gluten-free option. Quickly made in the blender with just a few simple ingredients like oats and bananas!

This post may contain Affiliate Links.

A stack of 3 blender flourless banana muffins with mini chocolate chips making a muffin tower with a plate of muffins in the background.

Flourless Banana Oatmeal Muffins

This is a recipe I actually adapted from my own recipe! Years ago I published my Breakfast Bistro Box, and it was a hit at the time. One of people’s favorite parts was the little muffins that was part of the box. The probable with the muffins in that recipe is that it only made 8, I needed more!

So I revamped the recipe a little bit. I changed the method just slightly, scaled the recipe up to an even dozen, and of course added mini chocolate chips!

This recipe is one of those easy one’s you can make at almost any time because you are most likely to have everything you need. Plus it is quick to make, I have even been known to make these fresh on a weekday morning in our house, granted it is on a day when we all wake up with enough time to not be rushed, but still the muffins are that easy!

An overhead view of a muffin tin with some of the muffins out on a plate and some broken open to show the inside, chocolate chips are scattered around the scene.

Ingredients

The biggest thing to note about the ingredients is the more ripe or overripe the bananas the better the muffins will be. If you try to use bananas that are still somewhat green the muffins just aren’t going to turn out like you want. So when those bananas have been sitting on the counter a few to many days past eating that is the best time to make a batch of these healthy muffins!

Besides that you will need:

Oats, quick or old fashion
Bananas, overripe
Eggs
Maple syrup
Baking soda
Kosher salt
Mini chocolate chips, technically optional, you do not have to add these if you don’t want to or don’t have them

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients for flourless banana muffins showing off bananas, oats, eggs, and mini chocolate chips as a few of the ingredients.

Instructions

Start be preheating the oven to 350ºF. Line a muffin tin with liners or spray generously with oil.

Add the oats to a blender. Blend for about 30 seconds or until the oats look ground up similar to a course flour.

Add the peeled bananas, eggs, maple syrup, baking soda, and salt to the blender. Blend together until a batter forms, stopping to scrape down the sides as needed.

Collage showing the steps of blending down the oats and adding the rest of the ingredients.

Collage of steps showing the batter blended smooth in a blender and adding in the mini chocolate chips.

Add the chocolate chips to the batter and pulse to disperse.

Pour the batter into the muffin tin distributing evenly between the 12 muffins.

Transfer to the oven bake 15-17 minutes until toothpick comes clean out of the center. Once cooled these muffins keep best in the refrigerator, they also can be frozen.

Collage of batter in a muffin tin before baking and the cooked muffins in a muffin tin after baking.

A single Flourless Banana Blender Muffin with mini chocolate chips sitting on a countertop with a plate of muffins sitting in the background.

Tips, Tricks, and Questions

I love my silicone baking cups, it is one of those items in my kitchen that I would highly recommend, especially if you enjoy making muffins quite frequently. You can find them HERE on Amazon.
If you are looking for a true Gluten-Free option you need to ensure you are using oats marked as gluten-free.
You do not need to use the mini chocolate chips, you can leave them out or you could substitute them with a different little filling like blueberries or nuts.

Inside of a flourless blender bababan muffin showing off a fluffy and tender inside with mini chocolate chips.

If you like these Flourless Banana Muffins you might also like:

Yield: 12 muffins

Flourless Banana Muffins

Name: Flourless Banana Muffins
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 2 cups oats, quick or old fashioned; 3 bananas, over ripe; 2 eggs; 1/4 cup maple syrup; 1 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/4 cup mini chocolate chips

These healthy Flourless Banana Muffins are an easy gluten-free option. Quickly made in the blender with just a few simple ingredients like oats and bananas!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

2 cups oats, quick or old fashioned
3 bananas, over ripe
2 eggs
1/4 cup maple syrup
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup mini chocolate chips

Instructions

Preheat oven to 350ºF. Line a muffin tin with liners or spray generously with oil.
Add oats to a blender. Blend for about 30 seconds or until the oats look ground up similar to flour.
Add the peeled bananas, eggs, maple syrup, baking soda, and salt to the belnder. Blend together until a batter forms, stopping to scrape down the sides as needed.
Add the chocolate chips to the batter and pulse to disperse.
Pour the batter into the muffin tin distributing evenly between the 12 muffins.
Transfer to the oven bake 15-17 minutes until toothpick comes clean out of the center. Once cooled these muffins keep best in the refrigerator, they also can be frozen.

Notes

I love my silicone baking cups, it is one of those items in my kitchen that I would highly recommend, especially if you enjoy making muffins quite frequently. Link is below in recommended products.

Double Batch Meal Prep Spinach Sausage Egg Muffins

January 22, 2019 by Lauren Schmidt Leave a Comment

I have said it probably 100 times and I will say it again, I am not a morning person. So I naturally brainstorm a lot of ways that can help me out in the morning, and one of those ways is coming up with awesome meal prep breakfasts’ that you can make ahead of time and just grab and go. So my newest favorite make-ahead breakfast is egg muffins! I have been experimenting with different flavors and ways to make them awesome (aka a perfect double batch!?!) and I am finally ready to share with you my Double Batch Meal Prep Spinach Sausage Egg Muffins.

A while back on Instagram I was making these in my stories and I asked if you wanted to see them and there was an overwhelming response of YES! So here they finally are! And if you like the idea of getting to help me decide what to put up on the blog head over to Instagram and give me a follow!

The first and foremost thing I wanted to do with these egg muffins was to make them a double batch. I don’t know about you but my house is myself, my husband, and 2 toddlers, we could eat 12 egg muffins like no ones business. I can’t even imagine once the boys start to get even bigger that 12 egg muffins would last us a week. So I wanted to make all the meal prep work last, so by making 24 all at once it solves this problem. And the best part is that these freeze so easy so even if you and your family only eat 12 a week you can easily freeze half of them for the next week or whenever you need them!

So obviously egg muffins aren’t a new thing but here is what I did to make Double Batch Meal Prep Spinach Sausage Egg Muffins the best I possibly could:

• The filling is made up of sausage, spinach, onion, and tomato. These are all easy to prep and most importantly they taste amazing together. I tried a ton of variations and this is the one I kept coming back to! Plus I use fresh spinach and it makes these taste fresh every time you eat them, even after they have been frozen.

• I decided to have this version cheese free, a lot of egg muffins include the cheese but I felt like with the flavors of the fillings that I choose it really didn’t need it so I left it out.

• I decided from the start I wanted to make this a ‘double batch recipe’ so I experimented a lot with the amount of eggs, milk, and fillings to get it absolutely perfect for 24 muffins.

• I made these with and without liners, and while it did work without liners, it was an absolute pain to clean up, so I grabbed for my silicone muffin liners and I don’t know how its possible but the silicone liners makes them even more amazing. I think it has to do with the muffins not getting overly browned on the sides but if you don’t have silicone muffin liners yet I highly recommend them for this recipe (and not just this recipe I absolute love them in general and I think everyone should get some). Regular paper liners would probably work really well too.

The Ingredients

Eggs. In my opinion one of the worlds most perfect foods. Bursting with nutrients I worked a lot on the egg to milk ratio to make the texture perfect for these, I also went through a lot of eggs and in the end the perfect amount was 18, which is kind of perfect because eggs come in 18 packs! So all you have to do is grab an extra 18 count carton of eggs at the store!

Milk. Cow’s milk is what I always use, skim, 2%, or whole milks would work here. I always use whole milk but use what you have!

Onion. Half of a small yellow or white onion, either variety would work here, I usually always have yellow onions on hand so that is what I use. You’ll want to dice them up small. And I want to leave this link to how to properly dice an onion here if you don’t know how to do that yet, I learned a few years back and it is life changing!

Tomato. Really any kind of large tomato here will work, I like to use Roma in this recipe because generally I find they have less seeds. You’ll want to remove the seeds from the tomato, this is to keep too much extra liquid from getting into the muffins. I Find the best way to do this is to slice the tomato into quarters the long way and use a spoon to scoop them out, then dice up your remaining tomato.

Spinach. I was really nervous to use fresh spinach the first time I made these because sometimes spinach releases too much water but I quickly found out that as long as you don’t add too much you are perfectly fine! I use about a large handful, that is probably equivalent to a cup. It is then roughly chopped.

Breakfast Sausage. Whatever variety you can find at your store, you’ll want about 12 ounces. You will quickly crumble and brown it on the stove and then it will be mixed with the rest of the fillings.

Lastly a little bit of garlic powder for flavoring and then salt and pepper as you see fit. Simple awesome ingredients right?!?

The Method

Preheat oven to 350ª F and line 2 muffin tins with silicone muffin liners. If you don’t have 2 muffins liners you can obviously make these in batches, it will just take longer to get them all cooked. Also side note, if you only have one muffin tin and wouldn’t mind having another one but don’t want to pay big bucks, check out your local thrift store or garage sale. Every single thrift store always seems to have muffin tins, it is just one of those items! And then probably what you won’t find at a thrift store, the Reusable Silicone Muffin Liners, these liners I got a year ago for my birthday and they are seriously my favorite thing, I use them all of the time and they make clean up SO SO EASY! So hop over to Amazon and order yourself a double pack. 😉

Okay moving on to the actual food. On the stove top you will cook the breakfast sausage over medium-high heat 8-10 minutes, until sausage is browned on the outside. Drain the extra grease from sausage.

Make sure you dice the onion and tomato (removing the seeds), and roughly chop the spinach, then mix them together in a large bowl with the cooked breakfast sausage. Use a spoon to evenly distribute the mixture between the 24 muffin liners.

Add the eggs, milk, and garlic powder to the large bowl and whisk together until fully combined and a few bubbles form on the top of the egg mixture.

Evenly distribute the egg mixture between the 24 muffin liners being careful to make sure that all of the filling is covered. I love use an extra large glass measuring bowl for this step because it comes with a spout for easy pouring, I find those large 8 cup Pampered Chef glass bowls work best.

Transfer the muffin tins to the middle rack of the oven and bake 20-23 minutes until the egg is fully set on the muffins.

Once done let the egg muffins cool before storing. Store in an air tight container in the fridge for up to a week or freeze. To reheat place on a paper towel lined plate and microwave 60-90 seconds, depending on your microwave.

Since these muffins are ‘Double Batch’ I like to put half of them straight into the fridge and freeze the other half so that they are fresh when we run out of the first half.

TIPS & TRICKS

• if you love cheese, go for it and put cheese in these Double Batch Meal Prep Spinach Sausage Egg Muffins, I think a sharp cheddar would probably pretty good

• you can make them without liners, I would recommend greasing the tins very well, even with well greased tins we found that some of the egg bits were hard to clean off

• because of the fresh spinach these muffins tend to release a little bit more water than other variations when reheating them in the microwave so make sure you either wrap or place them on a paper towel to absorb that moisture

Yield: 24 Egg Muffins

Double Batch Meal Prep Spinach Sausage Egg Muffins Recipe

a double batch recipe for egg muffins full of fresh ingredients like spinach, tomatoes, onions, and sausage

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

12oz breakfast sausage
1 cup spinach, roughly chopped (or 1 large handful)
1/2 small onion, diced
1 large roma tomato, seeds removed and diced
18 eggs
1 cup milk
1/4 teaspoon garlic powder

Instructions

Preheat oven to 350ª F and line 2 muffin tins with silicone muffin liners*.
On a large skillet crumble and cook breakfast sausage over medium-high heat 8-10 minutes, until sausage is browned on the outside. Drain extra grease from sausage.
In a large bowl mix together the spinach, onion, tomato, and sausage to combine. Use a spoon to evenly distribute the mixture between the 24 muffin liners.
Add the eggs, milk, and garlic powder to the large bowl and whisk together until fully combined and a few bubbles form on the top of the egg mixture.
Evenly distribute the egg mixture between the 24 muffin liners being careful to make sure that all of the filling is covered.
Transfer the muffin tins to the middle rack of the oven and bake 20-23 minutes until the egg is fully set on the muffins.
Remove from the oven and let cool before storing. Store in an air tight container in the fridge for up to a week or freeze. To reheat place on a paper towel lined plate and microwave 60-90 seconds, depending on your microwave.

Notes

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Pumpkin Bran Muffins

October 9, 2018 by Lauren Schmidt 17 Comments

I had no intention of sharing two pumpkin muffins with you this fall but here I am sharing two with you anyways. I already shared my Healthy Pumpkin Mug Muffin with you and now you get my Pumpkin Bran Muffins.

I had picked up some bran flakes during a sale the other day and was excited to turn them into muffins. (If teenage me had known that adult me would be so excited by bran flakes on sale I would totally have made fun of myself.) So it being fall I happened to have a can of pumpkin sitting on the counter and some pumpkin spice so obviously Pumpkin Bran Muffins.

So with the added pumpkin and spices these aren’t your grandmas bran muffins, these are super moist and very flavorful. The pumpkin, like in many other baked goods keeps the muffins from being too dry and give the muffins a great flavor boost. So let’s take a look at the ingredients that sets these Pumpkin Bran Muffins apart from other muffins.

The Ingredients

Bran Flakes, so first and foremost, wheat bran. This recipe uses wheat bran flakes (Bob’s Red Mill Wheat Bran) opposed to cereal (like Raisin Bran). Wheat bran is the outer layer of the wheat berry and is very high in fiber. Fiber happens to be one of my favorite nutrients, it keeps you full, satisfied, and helps regulate your digestive system.

Speaking of fiber, Pumpkin. Another fiber rich food but also contains the antioxidant beta-carotene and has plenty of potassium!

These Pumpkin Bran Muffins also contain whole wheat flour which holds a lot more nutritional value than white flour, for example whole wheat flour naturally contains dietary fiber and is packed with vitamins that have been taken out of white all-purpose flour.

So basically these muffins are very high in fiber, which is great for a breakfast or snack on the go. They are full of whole grains and vegetables which is great AND they taste amazing.

Molasses, molasses is a byproduct of sugar production, and while sweet it also has that beautiful smoky note to it. A little molasses goes a long way, just a tablespoon gives these muffins the perfect complimentary flavor to pumpkin. Also by adding molasses I was able to reduce the amount of sugar in these muffins to only 1/4 cup, which in my opinion is pretty awesome.

And of course Pumpkin Pie Spice, or Pumpkin Spice as it is often referred to. This mixture of warm spices, brings the smokiness of the molasses out and the subtle richness of the pumpkin to this muffin. Who knew you could get so much flavor in a high fiber muffin?!?

And then down to the baking basics. This recipe uses both baking powder and baking soda to get maximum lift, otherwise all the whole grains might make it dense. I also use yogurt as an additional liquid here to help offset the dense whole grains with more moisture. (Not to mention oil and eggs).

Lastly the “optional” Raisins, I felt like these muffins needed just a little pizzaz to them and a handful of raisins did the trick. An occasional little burst of sweetness against the spice is just what these muffins need, so I suppose yes the raisins could be optional if you don’t have them or ~~you are crazy and~~ don’t like raisins.

Baking the Muffins

Can I get a what what for one bowl recipes?!

*What!* *What!*

You’ll mix together all of the wet ingredients in a bowl. You’ll add the dry ingredients and then mix it all together. Add the raisins, plop the batter into a greased muffin tin. Boom. 18 minutes in the oven. It is that easy! 🙂

TIPS & TRICKS:

• These muffins keep for a few days on the counter, but I think they keep best refrigerated

• You can use muffin liners or a greased muffin tin for this recipe, I’ve done it both ways and they both turned out

• Pro Tip: When measuring out the molasses, grease your tablespoon with a little oil first, the molasses should then slide right out of the spoon.

Yield: 12 muffins

Pumpkin Bran Muffins

moist and flavorful pumpkin bran muffins

Prep Time 7 minutes

Cook Time 18 minutes

Total Time 25 minutes

Ingredients

1/4 cup coconut oil, melted
1/2 cup plain yogurt
2 eggs
1 cup pumpkin puree
1/4 cup sugar
1 tablespoon molasses
1 1/2 teaspoon pumpkin pie spice
1 cup wheat bran
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup raisins

Instructions

Preheat oven to 400º F. Grease a muffin tin.
In a large bowl add oil, yogurt, eggs, pumpkin, sugar, and molasses. Mix to combine.
Add pumpkin spice, wheat bran, flour, baking powder, baking soda, and salt to the bowl. Mix to combine. Fold in the raisins.
Divide batter between 12 muffins. Bake 17-19 minutes or until a toothpick comes clean out of the center of a muffin.

Notes

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Nutrition Information:

Yield:

Serving Size:

1 muffin
Amount Per Serving: Calories: 150Total Fat: 6gCholesterol: 32mgSodium: 227mgCarbohydrates: 21gFiber: 4gSugar: 9gProtein: 4g

Peace & Love

Lauren, The Schmidty Wife

P.S. Love healthy muffins? Check out my Healthy Pumpkin Mug Muffin or my Healthy Sweet Potato Oatmeal Muffins.

Please note that my links above may be affiliate links, and I will earn a commission if you purchase through these links. I recommend them because they are helpful, and are companies that I trust, not because of the commissions that I may earn from you using these products.

Healthy Pumpkin Mug Muffin (Single Serve)

September 25, 2018 by Lauren Schmidt 2 Comments

Being a food blogger I am usually thinking about the next season way before it actually happens. So I will proudly say that we have been inhaling these Healthy Pumpkin Mug Muffin (Single Serve) at our house since July. That’s right, pumpkin muffins in July. My toddler spent a good two weeks waking up and the first thing out of his mouth would be asking for a ‘Stud Muffin’! Let me translate that for you, my toddler loves these mug muffins so much they were his first thought when he woke up in the morning, me too kid me too.

So in usual Schmidty Wife fashion, I set out to make these single serve pumpkin mug muffins a little healthier for my family.

The Ingredients

Let’s start with pumpkin, the star ingredient, the star of fall for that matter! I tried to make this as pumpkin heavy as I could without weighing the muffin down. Besides having the perfect texture for baked goods did you know that pumpkin contains the antioxidant beta-carotene, plenty of potassium, and are high in fiber! Talk about some great health benefits!

Next whole wheat flour. To keep this healthy I choose to skip the white flour that is stripped of a lot of healthy goodness and use whole wheat four. Whole wheat flour holds a lot more nutritional value than white flour, for example whole wheat flour naturally contains dietary fiber. According to studies getting your daily dose of fiber can help lower cholesterol and help you lose weight! Plus whole wheat flour is packed with vitamins that have been taken out of white all-purpose flour.

For the sweetener I chose maple syrup, I think the flavor of maple syrup is the perfect accompaniment to pumpkin, plus it makes these muffins refined sugar free. How sweet is that? 😉

Of course any pumpkin baked good isn’t complete without pumpkin pie spice or pumpkin spice, whichever way you prefer to call it. Traditionally made with cinnamon, nutmeg, clove, ginger, and allspice there can be all sorts of variations so choose your favorite! Or if you don’t happen to have pumpkin spice handy you can use cinnamon with a dash of nutmeg.

Mix these delicious ingredients with coconut oil, milk, an egg, and baking powder and you get a perfect muffin.

The Microwave

Now on to the best part of this muffin, THE MICROWAVE! What’s better than a healthy pumpkin muffin? One you can make in the microwave in less than 2 minutes.

So call it overkill but I used all different shapes of mugs to test this muffin out. The result? It didn’t really matter but due to the size of this muffin (it’s a little on the bigger side) a larger/oversized mug works best.

Different microwaves = slightly different cooking times. Microwaves can be so finicky as far as they can all have different amounts of power so each cook times might differ slightly. You’ll want to start with 60 seconds and then if the muffin is still wet/soggy microwave anther 15-30 seconds until it is no longer wet.

As you remove the mug from the microwave the mug will be very hot, as well as the muffin so make sure you give it a chance to cool before digging in!

TIPS & TRICKS:

• This Healthy Pumpkin Mug Muffin (Single Serve) can of course be baked in the oven if you wish! I tested it in an oven safe ramekin at 350º F for 18-20 minutes. If you choose this method ensure that you are using an oven safe container. (Also when I made this in the oven I noticed that it tastes more like cake so… a good late night, the kids are in bed treat)

• I can imagine adding a few chocolate chips would make this extra delicious!

• If your coconut oil starts to harden because of cold milk or eggs don’t fret, continue to mix it well, your muffin will still turn out delicious

Yield: 1 muffin

Healthy Pumpkin Mug Muffin (Single Serve)

a single serve healthy pumpkin muffin ready to eat in 5 minutes

Prep Time 4 minutes

Cook Time 1 minute

Total Time 5 minutes

Ingredients

1 teaspoon coconut oil (melted)
1 tablespoon milk
1 egg
2 tablespoons pumpkin puree
1 tablespoon maple syrup
3 tablespoons whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon pumpkin pie spice*

Instructions

Add coconut oil, milk, egg, pumpkin, and maple syrup to a mug. Using a fork mix to combine.
Add whole wheat flour, baking powder, and pumpkin spice to the mug. Mix to combine with the wet ingredients until smooth.
Microwave for 60-90 seconds until batter is fully cooked and muffin has risen in mug. NOTE: Microwave times may differ, start with 60 seconds, check it, if it is still doughy and wet microwave for an additional 30 seconds or until fully cooked.
Caution taking out of the microwave for the mug will be hot, let cool slightly and enjoy either straight from the mug or tip it over onto a plate.

Notes

*you can sub pumpkin pie spice for 1/8 teaspoon cinnamon and a dash of nutmeg

I have not tried this with all purpose flour (yet), so I cannot say what the substitution for it would be.

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Nutrition Information:

Yield:

Serving Size:

1 muffin
Amount Per Serving: Calories: 260Total Fat: 10.4gCarbohydrates: 33.6gProtein: 10.3g

Peace & Love

Lauren, The Schmidty Wife

P.S. Love Pumpkin like my Healthy Pumpkin Mug Muffin (Single Serve)? Check out my Crockpot Creamy Pumpkin Chili or my Pumpkin Bread.

Chocolate Peanut Butter Black Bean Muffins

March 27, 2018 by Lauren Schmidt 1 Comment

YES! CHOCOLATE PEANUT BUTTER BLACK BEAN MUFFINS!

This is such a fun exciting recipe I promise, but before we get to the recipe I am going to get a little personal real quick, so if you are just looking for a delicious healthy chocolate muffins recipe go ahead and just scroll down to the recipe card 😉

So this is my first recipe back after my ‘maternity leave’. Well my self created maternity leave that is. I have actually been really excited to get back to my recipes and blog posts, and that makes me soo excited. Why!?! Because you guys I think I finally found my true passion!

After Archie was born, I hated that I had to go back to work at my office job. I spent my whole maternity leave thinking about how much I didn’t want to go back, how I just wanted to stay with my baby. And then when I got back I didn’t feel supported and I felt out of place. Well somehow in this beautiful world after only 3 months back at work when Archie turned 6 months I was able to quit my job, I was overjoyed.

Sure that meant moving across country (again) so my husband could start a new job but I was so excited to not be stuck at a desk anymore and I had the opportunity to make something for myself while staying with my son.

So fast forward 2 years I have a happy husband, a smart toddler, a healthy newborn, and I am self employed with my own blog I created. Talk about living the dream.

So why am I bringing this up? Because finding your passion is so exciting and I just needed to share how much I deeply appreciate every single one of you reading this right now. It has been such a difference this time around with Fred. He is healthy and I am enjoying every second of his presence and being at home with my boys, while at the same time I am excited to ‘get back to work’. I have been itching to get my camera back out and let my recipes I have been working on be shared.

So basically what I am saying if you aren’t happy with what you are doing, try to find a way that you can be! It will make such a difference in your life 🙂

I could literally gush on and on about this but I do realize you want to learn more about this AMAZING Chocolate Peanut Butter Black Bean Muffins.

So these are actually super easy to make, my 2 year old even loves to help, and because these are ‘healthier’ I don’t feel super guilty when he tries to eat them all. Everything is loaded into the food processor (or high power blender) and mixed into a chocolatey batter, easy peasy! You can then have fun with them by adding extra peanut butter and chocolate on top!

So besides being easy let’s talk why.

So black beans are a weird but excellent substitute to flour, so whether you are just trying to watch your refined flour intake, are gluten free, or looking for a healthier option black beans are great. Plus it’s super fun trying to make people guess what the secret ingredient. I personally love how black beans are high in fiber so we can eat these for breakfast (yes chocolate for breakfast, no judgment please) and they keep us feeling fuller than a traditional muffin.

I honestly have been making these weekly the past 2 months and I don’t see myself stopping anytime soon. So chocolatey and healthy, you better grab a can of black beans and get baking 😉

TIPS & TRICKS:

• You’ll need a food processor or high powdered blender to make these muffins

• Plain greek yogurt or just plain yogurt both work in this recipe, a yogurt with a higher fat content works best (whole milk)

• To keep sugar and chemicals in check use 100% natural peanut butter, check out my post on How To Make 100% Peanut Butter if you don’t already have some at home

• I love love love my silicone muffin liners that you see in the pictures, I mentioned I wanted some to my husband and he pulled through on my last birthday and spent big money (like $6 hahaha) and got some for me. Mine are actually the AmazonBasics Reusable Silicone Baking Cups and I would highly recommend them!

Yield: 12 muffins

Chocolate Peanut Butter Black Bean Muffins Recipe

delicious chocolate and peanut butter muffins made with black beans instead of flour

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 15 ounces can black beans, drained and rinsed
1/2 cup old fashioned or quick oats
2 eggs
1/4 cup plain greek yogurt
1/4 cup 100% natural peanut butter (plus more for topping)
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon baking powder
pinch of salt
2 tablespoons cocoa powder
1/2 cup semi-sweet chocolate chips (plus more for topping)

Instructions

Preheat oven to 350º F. Line muffin tin with muffin liners*.
Add oats to food processor (or high powdered blender). Blend for 20-30 seconds to break up oats.
Add black beans, eggs, yogurt, peanut butter, sugar, vanilla, baking powder, salt, and cocoa powder to food processor. Blend together for 45-60 seconds (will depend on the power of your machine you are using) until you have a nice and smooth batter, ensuring the beans are blended smooth into the rest of the ingredients.
Stir in your chocolate chips to the batter.
Evenly distribute the batter into 12 muffins filling each muffin about 3/4 of the way full.
If you want to top your muffins with extra peanut butter and/or chocolate chips now is the time. To make peanut butter swirls, and a few drops across the top of the muffin and swirl together with a tooth pick. And add a few chocolate chips on top of each muffin as desired.
Place in the middle rack of the oven and bake 13-15 minutes. A toothpick should come out of the center with a few moist crumbs. Allow muffins to cool completely before eating. Store muffins in the refrigerator.

Notes

*I highly recommend using liners for these muffins, even if you generously grease the pan they still can be hard to get out of the pan. I love my silicone muffin liners, for a few dollars they are so useful.

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Healthy Sweet Potato Oatmeal Muffins

January 31, 2017 by Lauren Schmidt 5 Comments

I am in such an incredibly awful winter funk right now. And the worst part of it is it is only the end of January, that means we still have all of February and most of March to deal with… blah! I love living in the north but this time of year it always gets to me. So whenever I am in a funk I usually turn to my favorite comfort, baking. While I love to bake I also love to keep it healthy, like my Zucchini Chocolate Chip Baked Donuts. So in the spirit of healthy baking today I am sharing with you my Healthy Sweet Potato Oatmeal Muffins.

I really love sweet potatoes, so I often have a leftover baked sweet potato or two sitting around. For a while now I had been thinking that I really wanted to make cookies with some of my leftover sweet potatoes, I tried, and it didn’t work out that well. So my hopes of sweet potato cookies morphed into sweet potato muffins and guess what they are awesome. I wanted to keep these muffins as healthy as possible so I wouldn’t feel bad if my son or husband grabbed them for breakfast or a snack. So along with mashed sweet potato these muffins are loaded with oats, whole wheat flour, coconut oil, and a little maple syrup as a sweetener. To top off these delicious Healthy Sweet Potato Oatmeal Muffins I added dark chocolate, I used a bar of Lindt 70% Dark Chocolate. I like to use Lindt Chocolate not only because it is amazing chocolate but because Lindt Chocolate (USA division) is a local company for me, the chocolate factory is only 5 miles from my house and yes there is a factory store 🙂

I just totally got side tracked by chocolate… anyways these healthy muffins are delicious and full of vegetables (awesome) and other healthy stuff making them the perfect addition to your breakfast (or snack) table. I hope you give these muffins a try and I hope you enjoy them as much as my son does 😉

Yield: 12 muffins

Healthy Sweet Potato Oatmeal Muffins

Muffins full of veggies, oats, whole wheat flour, and no refined sugar makes for a quick and healthy breakfast or snack.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 cup mashed sweet potatoes (around 2 medium or 1 large sweet potato)
2 eggs
1 cup milk
1/4 cup maple syrup
1/3 cup coconut oil (melted)
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cup oats
1 1/2 cups whole wheat flour
3.5 ounces dark chocolate

Instructions

Preheat oven to 350º F. Oil a muffin tin and dust with flour.
In a large bowl mix together the wet ingredients mashed sweet potatoes, eggs, milk, maple syrup, and coconut oil.
In a second large bowl mix together dry ingredients baking powder, salt, cinnamon, oats, and whole wheat flour.
Slowly mix the dry ingredients into the wet ingredients.
Chop the chocolate into chip size pieces and stir into the muffin batter.
Scoop batter into the muffin tin, fill the batter to the top of each muffin.
Bake 18-20 minutes until toothpick comes clean out of the center. Transfer to a wire rack to cool. Keep in an airtight container.

Nutrition Information:

Yield:

Serving Size:

1 muffin
Amount Per Serving: Calories: 260Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 167mgCarbohydrates: 33gFiber: 4gSugar: 11gProtein: 6g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

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Peace & Love

Lauren, The Schmidty Wife

P.S. Looking for more baking recipes? Check out my Chocolate Peanut Butter Black Bean Muffins or my Pumpkin Mug Muffin.

Flourless Banana Oatmeal Muffins

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Peace & Love

Lauren, The Schmidty Wife

Please note that my links above may be affiliate links, and I will earn a commission if you purchase through these links. I recommend them because they are helpful, and are companies that I trust, not because of the commissions that I may earn from you using these products.

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YES! CHOCOLATE PEANUT BUTTER BLACK BEAN MUFFINS!

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Peace & Love

Lauren, The Schmidty Wife

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