I love sweetening my baked goods with fruit and find that’s often all they need – especially using banana and/or dates.

This recipe is naturally sweetened if you omit the chocolate chips. I used dairy-free & stevia-sweetened chocolate chips.

It’s are also made with oat flour, so the banana bread or muffins are gluten-free and dairy-free!

Just follow the instructions according to how you want to make this recipe – muffins or banana bread. I usually make banana bread because it’s faster than scooping muffins, but both ways turn out great!

Recipe makes 12 muffins or 1 loaf of banana bread

Ingredients:

  • 2 (300g) large ripe bananas, mashed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups (160g) old-fashioned rolled oats, ground into flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • Optional: 50g dark chocolate chips
  • 1/2 medium ripe banana, sliced in ¼” slices

Directions:

Bread

  1. Preheat oven to 350°F. Grease a bread loaf pan or line with parchment paper and set aside.
  2. Mash the banana in a bowl, then add the eggs and mix to combine. In another bowl, mix together the ground oats, baking soda, and salt.
  3. Add dry ingredients to wet ingredients, mixing just until incorporated – do not over-mix. Then fold in chocolate chips, if using.
  4. Pour mixture into the pan and smooth the top. Optionally, slice a banana long-ways and lay each half on the top of the batter, gently pressing it into the batter.
  5. Bake for 35 minutes or until a toothpick inserted comes out clean.
  6. Let the banana bread cool, then slice and store in an airtight container in the refrigerator.

Muffins

  1. Preheat oven to 350°F. Grease a muffin sheet or line with cups and set aside.
  2. Mash the banana in a bowl, then add the eggs and mix to combine. In another bowl, mix together the ground oats, baking soda, and salt.
  3. Add dry ingredients to wet ingredients, mixing just until incorporated – do not over-mix. Then fold in chocolate chips, if using.
  4. Pour mixture into each muffin cup, filling about ¾ of the way (I use a leveled muffin scoop). Place a banana slice on top of each muffin, gently pressing it into the batter.
  5. Bake for 12 minutes or until a toothpick inserted comes out clean.
  6. Let muffins cool, then store in an airtight container in the refrigerator.