Embrace those brown bananas with this delicious, healthy four ingredient banana bread muffins! Moist, gooey and melt in your mouth, they use one bowl and take less than 20 minutes to whip up! They are also naturally paleo, vegan, gluten free and refined sugar free!
“Alexis, these are straight from the FREEZER. They are still frozen. Wait until you get home then warm it in the microwave for a few.”
2 minutes later.
“ALEXIS. I said wait until you got home!”
1 hour later.
“Omg, Arman. These are so moist and gooey! What did you put in them?”
“Splenda, lies and Kim Kardashian.”
Long term readers know I’m a huge advocate and fan of eating no bake bites or cookies straight from the freezer. I discovered the beauty of ‘just thawed’ baked (or no bake!) goods after going through a crazy phase last year of experimenting and making a slew of recipes. Being someone who HATES wasting foods, I resorted to freezing everything after letting them cool completely.
Every morning while packing my lunch and snacks before work, I’d lucky dip into the freezer and whatever came out of there would be the snack for the day. I still remember the one week where every single day, I pulled out these S’mores protein cookies and by the end of it, I was kind of over marshmallows.
…Then I had chocolate that weekend and forgave them. 🙂
Muffins, on the other hand, were something I would usually allow to thaw completely. In my mind, I always associated ‘muffins’ to falling under the same umbrella as ‘bread.’ Unless it was this cinnamon raisin bread, it needed to be completely thawed and with the butter canister in close proximity. These muffins, however, tasted absolutely AMAZING when still semi frozen and I attest it to one thing- The high proportion of mashed banana used in contrast to the other ingredients.
I don’t usually go THAT crazy with brown bananas, usually sticking to 1 cup tops (around 2-3 bananas). This time, I had a bunch of close to 6 about to die on me. I couldn’t freeze them because I had these cookies, these bites and several of these freezing away to send to a special someone. I ended up adjusting the same ingredients from this recipe to produce these epic healthy four ingredient banana bread muffins!
These healthy four ingredient banana bread muffins are moist, gooey and smell like freshly baked banana bread! Unlike traditional bakery style muffins, this version is similar in texture to banana bread- Soft, delicate and tender- Even when cooled completely. These delicious muffins have no refined sugar but are still perfectly sweet, thanks to the small amount of maple syrup and the sweetness of the bananas. The coconut flour gives it some texture and holds them together and the almond butter gives it some delicious healthy fats and well…deliciousness. These muffins are suitable for those following a vegan, gluten free, dairy free and paleo diet or lifestyle!
HACK! For an even softer, gooey centre, remove the muffins from the oven until JUST golden brown. Allow them to cool completely and what you’ll be left with is a crisp exterior and pretty much heaven in the centre.
Make these healthy four ingredient banana bread muffins and from this day forward, freeze everything and try it out as is once….even chilli.
Healthy Four Ingredient Banana Bread Muffins
- 3 cups mashed bananas
- 1/2 cup coconut flour sifted
- 1/2 cup smooth almond butter can sub for any nut butter
- 1/2 cup pure maple syrup
- Dairy free chocolate chips/chunks optional
- Preheat the oven to 350 degrees and line a 12 count cupcake/muffin tin with muffin liners and grease lightly.
- In a large mixing bowl, add all the ingredients and mix until fully incorporated. Stir through chocolate chips if desired.
- Pour batter into muffin liners until close to the top (they won't rise so you won't need to worry about overflow). Top with extra chocolate chunks and bake for 20-25 minutes, or until golden on top. Remove from oven and allow to sit until completely cool. Remove and enjoy.
Muffins can be kept at room temperature in a sealed container, however, are best refrigerated. They are also freezer friendly.
Got some browned bananas? I got you covered!
Healthy Banana Bread Batter for one
Four Ingredient Banana Cake Cookies
Do you have any food quirks? My sister used to eat GREEN PEAS FROM THE FREEZER.
Can someone please come up with a new word for moist? Please?
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4 ingredients and egg free! Nut butter is magic. Buying extra bananas to try these!
😀 Please do, Michele!
Yes, I will making the same, but will try it with homemade sunflower seed butter. That way my kids can take it to school.
I love your recipes!!!!!!
Naw, thank you so much Laura! 🙂
I’m always a fan of easy! I love the chocolate studded look these have!
Thanks so much Kate! Have an amazing day today! 🙂
YUM! I love all the ways you use my favorite fruit! My favorite cooking hack is probably using chickpeas instead of butter and eggs in baked goods. It works really well and my brownies are the favorite among my coworkers.
Thanks Ellie! I can’t believe how long it took me to use them more! I love making brownies with bananas!
i used to make muffins with bananas ALL the time (and probably have a few recipes up? it was one of those things where i just whipped them up and froze them too 😀 ) but now.. blueberry is where it’s at 😉
btw, “Splenda, lies and Kim Kardashian.” >> had me lololing. thanks 🙂
Hahaha your welcome, Pri! 😀
Shenanigans I say! You didn’t put any Kardashian into these muffins. I would see the butt sticking out if you did….
LOL. Mashed booty i mean banana!
So funny! I love these muffins, especially since you used my favorite flour! 🙂
😀 We need to buy stocks in coconut flour! 😀
I do not have a sifter. Any other suggestions for “sifting” the coconut flour?
Hi Natasha! You can just add it to the bowl and ensure there aren’t any clumps there 🙂
These were very tasty. I halved the recipe and cut down the maple syrup. This is will go on my “must make again” list 😀
I know quite a lot of people who eat green peas straight from the freezer… Thought it was a British thing seen as we appear to eat peas with everything!
New word for moist… Juicy? guess that can’t apply to muffins… I did Google it… Their suggestions were ‘damp, oozy, clammy, damp, dank, dripping and soggy’ so maybe moist isn’t so bad after all 😉
hahaha let’s just keep it at moist then haha!
I think I need these in my life 🙂
😀 Right? Thanks Taylor!
Dear Arman, if it’s healthy but still has lots of chocolate, count me in! These banana muffins sound so good. I could go for one this morning. Have a wonderful Thanksgiving holiday dear friend!
😀 Thanks so much, Catherine- You too- Please enjoy some turkey for me 😉
I always buy fresh bananas with the intention of eating them fresh…but then I wake up one day and they’re as brown as can be. Rather than sticking to just banana ice cream, I need to try these!
What about in an oatmeal bake with BLOOBS. (I wrote something inappropriate just then).
Dates in freezer = heaven. And moist = soft and tender 😉 I’m actually with yuor sister — green peas from the freezer are epic. That and frozen corn. Basically, I like frozen things.
Wait frozen corn too? Geebuz!
Morning 😀 I’d text but the silly app is slowing down my computer lol.
can you make these with some other mashed fruit or veggie? like pumpkin for instance?
Hi Heather! You sure can, but you may need a dash more coconut flour and added sweetness (sugar, brown sugar, granulated stevia)
Love this recipe! Carbohydrate count? Do you have a good tip for a website that just churns out the figures?
Hi Elin! I’m not sure sorry but you can plug the ingredients into myfitnesspal.com 🙂
Would you consider peanut butter and sweet potatoes a quirk? My family makes fun of me for it all the time! I’d probably have to make a smaller batch of these because I only have 3-4 ripe bananas in my kitchen! Better stock up!!