Over the past year, I’ve experimented with several different eating habits such as vegetarian, vegan, and dairy free. While I am largely plant based now, I do eat eggs, fish, and meat a couple of times per week. Because I don’t like beans (it’s a texture thing), being vegan simply wasn’t sustainable for me. I was eating all the tofu, tempeh, and seitan protein I could get my hands on, but I got to the point where I was constantly running on fumes. When I nearly fainted in my hot yoga class, I knew it was time to reincorporate complete, animal proteins back into the mix. But I digress…
During my six-month stint as a vegan, I tinkered with some of my favorite recipes, swapping various ingredients to make the recipes animal-product free. One such favorite was the Spelt Banana Bread from Run Fast Eat Slow [For the full scoop, click here!]. Those gluten-free, vegan muffins were a game changer, as well as the gateway to my newfound affinity for bananas.
As I’m back on eggs, so to speak, I thought it might be a good time to update the recipe repertoire. And because everyone loves a good muffin, the obvious choice was a new banana muffin recipe! 😉
These little morsels are flourless, gluten-free, non-gmo, and 100 percent delicious!
Rather than using actual eggs, I used Designer Protein’s newest product Totally Egg, which honestly tastes like cake batter. More importantly, it’s high in protein (24 grams/serving), complete with all the essential amino acids the body needs to function, and rich in B-vitamins.
I had no idea how the recipe was going to turn out, but I nailed it on the first try. Totally Egg Classic Vanilla pairs extremely well with the mouthwatering combination of bananas and maple syrup. Both the texture and flavor of these muffins are, dare I say it, egg-cellent. (*currently laughing at own joke*)
I also tossed some semi-sweet chips into the mix for good measure, but I’m sure chopped walnuts, chia seeds, or your go-to mix in would taste equally delightful.
And because there aren’t real eggs in the batter, you can safely lick the bowl to your heart’s content 🙂
If you make these muffins, I’d love to know about it! Tag @theplantbasedpalate in a photo on Instagram, or leave a comment below!
Flourless Chocolate Chip Banana Blender Muffins (vegetarian + gluten free)
A nutritious and tasty treat for savoring or enjoying on the go.
- 1 can chickpeas, drained and rinsed
- 1/2 cup quick oats
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 large over-ripe banana
- 1/4 cup almond butter
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 serving Classic Vanilla Totally Egg (optional)
- 1/2 cup semi-sweet chocolate chips (optional)
- Preheat oven to 350°F and line a muffin pan with paper muffin cups.
- In a high-speed blender or food processor, combine all ingredients except the chocolate chips (or other optional add ins).
- Mix until combined.
- Fold in chocolate chips.
- Fill each cup with batter, then bake until a toothpick inserted in the center comes out clean, about 10-15 minutes.
- Let cool 5-10 minutes. Enjoy!
If you prefer a fudgy muffin, err on the side of baking for 10 minutes. I like mine a little cakier, so 12-15 minutes was perfect.