I’m cooking and baking with much less flower and sugar these days. Recently I was craving some sort of muffins that would land on the healthier side without these two ingredients.
Is there such a thing as flourless, sugarless muffins?
After a couple attempts, I tweaked the recipe and added my own special touches.
Without flour and sugar.
These muffins are dense, so be prepared for that. They aren’t light and fluffy like most muffins. But, they are rich in nutrients, are filling, as well as tasty, and are perfect for breakfast or a snack throughout the day.
You decide on the add-ins to make them extra special. Or, if you choose, don’t add any at all. Either way, they’ll be yummy!
Here’s the recipe:
Delicious Flourless, Sugarless Muffins
2-1/2 cups Old Fashioned Oats, divided
2-3 overripe bananas
2 eggs, lightly beaten
1/3 cup honey
1/2 cup milk
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
Preheat oven to 325º.
Place the old fashioned oats on a rimmed baking sheet, and toast in oven for 4-6 minutes. (This is an optional step, but the toasted flavor does add to the flavor of the muffin.) Let cool. Turn oven to 350º.
Reserve 2 tablespoons of oats in a small bowl. Set aside. Chop the remaining oats in a food processor or in a food chopper. Set aside.
In a large bowl, mash the bananas. Add the eggs, honey, milk and vanilla. Mix well.
Add the dry ingredients and the chopped oats. Mix well again.
Let sit for 10 minutes to allow the oats to soak.
Fold in 1/2 cup of fruit or nuts. Get creative! (I typically add raisins and sunflower kernels.) Some options are blue berries, cranberries, coconut, pecans, walnuts, chocolate chips. You decide!
Fill muffin cups 2/3 – 3/4 full.
Sprinkle the 2 tablespoons of oats on top of muffins.
Bake at 350º for 20-23 minutes.
Yield: 12-14 regular-sized muffins
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