Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (34)
Blender Banana Muffins (Dairy-Free, Flourless)
NUTRITION · PER SERVING25M COOK
CAL 7%·PRO 7%
CARBS 26G71% OF CAL
2G FIBER19G SUGAR5G OTHER
FAT 3G21% OF CAL
10G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flourless banana and oat muffins made in a blender with almond milk and maple syrup. These dairy-free, naturally sweet muffins are quick to prepare and freeze well.
dessertamericanbaked good🍪 sheet pan🥧 baking dish🔥 oven🌀 blenderdairy freegluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 ripe medium bananas
- 2 cups old fashioned oats*
- 2 eggs
- ¼ cup almond milk*
- ¼ cup honey or pure maple syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/3 cup dairy free chocolate chips
At a glance
PER SERVING · TIME 25M
CAL 7%·PRO 7%
CARBS 26G71% OF CAL
2G FIBER19G SUGAR5G OTHER
FAT 3G21% OF CAL
10G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 120mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 164mg
- Calcium
- 23mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 120MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.