My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 

Baked Doughnuts for Everyone {From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free} 

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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Tuesday
May212013

single-serving chocolate chip banana baked muffin [vegan + gluten-free]

This is the story of an accidental muffin-thingy.

It all started when I set out to make a deep-dish oatmeal chocolate chip cookie, which you will be hearing more about very soon!  After a handful of trials I finally got the [cookie] texture I was looking for.

Then I thought, maybe I can make a no-oil version with banana?

So I mashed up half of a super-ripe banana, but for some silly reason I mashed way more banana than I used oil in the original recipe.  Over triple the amount to be exact.  It was obvious this was not going to turn into a cookie.  But could it turn into something else?  Off to the oven it went.

And out came this.

This single-serving gem of a muffin!  Errr, muffin-thingy.  I don't really know what to call it.  It's sort of muffin-like, but doughier.  Not gummy or gooey, but dense.  But not dense in a bad way.  You kind of just need to make it to see what I mean.  Cookie dough ball meets muffin?

I didn't have high hopes for this little guy but in a matter or seconds the entire thing disappeared.  The texture was fantastically addicting.

I was shocked at how well it held together for being both gluten-free + vegan.  Not a crumb in site!  And did I mention oil-free?  I honestly couldn't believe it was actually edible!

And then I made a blueberry walnut version with no added sugar and it ended up having the same doughy texture.  

And then that disappeared.

And then I made them again just to be sure.

And then I decided this happy accident just had to be shared.

A single-serving, gluten-free, vegan, oil-free, refined sugar free muffin that doesn't taste like crap!?  True story.

Print this!

Single-Serving Chocolate Chip Banana Muffin gluten-free, vegan, oil-free // yields 1 muffin

  • 3 tablespoons well-mashed banana, very ripe 
  • 2 teaspoons brown rice syrup, or maple syrup
  • 1/4 teaspoon vanilla bean paste, or vanilla extract
  • 1/8 teaspoon baking powder
  • tiny pinch of salt
  • 3 tablespoons gluten-free oat flour
  • 2 tablespoons gluten-free rolled oats
  • 1 tablespoon almond meal
  • 1-1 1/2 tablespoons dark chocolate chips, vegan if needed
  1. Preheat your oven to 350* F and grease 1 oven-safe ramekin.
  2. In a small bowl, mash the banana until very wet and egg-like.
  3. Mix in the brown rice syrup, vanilla bean paste, baking powder, and salt.
  4. Add the oat flour, rolled oats, and almond meal and mix until well combined.  Mixture will be thick.
  5. Fold in 1 tablespoon chocolate chips and scoop the batter into the ramekin.  Dot a few extra chocolate chips on top and lightly press into the batter.
  6. Bake for 17-21 minutes until the top is set when touched.  Let cool 5 minutes then remove from the ramekin and eat.

Single-Serving Blueberry Banana Walnut Muffin gluten-free, vegan, oil-free, no added sugar // yields 1 muffin

  • 3 1/2 tablespoons well-mashed banana, very ripe + mashed until egg-like
  • 1/4 teaspoon vanilla bean paste, or vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon baking powder
  • tiny pinch of salt
  • 2 1/2 tablespoons gluten-free oat flour
  • 2 tablespoons gluten-free rolled oats
  • 1 tablespoon almond meal
  • 1-1 1/2 tablespoons blueberries
  • 1 tablespoon chopped walnuts
  1. Preheat your oven to 350* F and grease 1 oven-safe ramekin.
  2. In a small bowl, mash the banana until very wet and egg-like.
  3. Mix in the vanilla bean paste, cinnamon, baking powder, and salt.
  4. Add the oat flour, rolled oats, and almond meal and mix until well combined.  Mixture will be thick.
  5. Fold in 1 tablespoon blueberries + walnuts, then scoop the batter into the ramekin.  Dot a few extra blueberries on top and lightly press into the batter.
  6. Bake for 17-21 minutes until the top is set when touched.  Let cool 5 minutes then remove from the ramekin and eat.

notes: The banana needs to be very ripe [refer to first photo] for the best texture and maximum sweetness + flavor.  Bake time may vary depending on the size of your ramekin.  Mine is 3 1/2-inch diameter at the top, 2 3/4-inch diameter at the bottom, and 2-inches tall.

 

Now, I wonder what would happen if I put the batter in my waffle maker?  Hmmmm.....

Ashley

 

Reader Comments (40)

Definitely, put it in your waffle maker! But seriously, I do love the texture you're describing and I know exactly what you mean. It's actually my favourite kind - I'm not a huge muffin/cupcake person because the light and fluffy thing is kinda lost on me. But dense and moist - I love it!
This looks ridiculously tasty and definitely not a mess up!
mmmm, looks delish... another great use for those brown bananas, I'll be putting one aside especially for this recipe!
May 22, 2013 | Unregistered CommenterAisling
Genius, Ash. Pure genius.
May 22, 2013 | Unregistered CommenterGena
I love anything single serve. I hope I can re-create these
Actually, it looks great. I am excited to try it as soon as I get home. Sometimes, great things happen from experimental recipes. This is a great example of that.
May 22, 2013 | Unregistered CommenterKen
Gawd I want this!
May 22, 2013 | Unregistered Commentersteph
YUM! I love both these muffins and I love that they are single serve cause if they were a normal 12 muffin recipe I would probably eat them all!
May 22, 2013 | Unregistered CommenterTieghan
I have almost no luck grinding nuts down without getting mushy and weird. Do you know if I can sub PB2 for the almond meal?
I don't know what the texture of almond meal is like, but the basic concept seams the same between the two... just peanuts in stead.
May 22, 2013 | Unregistered CommenterArlene
This muffins sounds great! Love the fact that it's vegan and single serve!
I want to try them both!
May 22, 2013 | Unregistered CommenterMaria
I had the exact same thought, what if this was a waffle?! Totally trying it!
I adore single serving things! Hope your trip to ikea yesterday was a success...I loved being able to hug you! <3
May 22, 2013 | Unregistered CommenterKatie
Can't even tell you how many times I start out with the intention of making a single serve deep dish cookie and end up with something like this. Your description sounds way better than mine have tasted though so maybe I need to roll with this version next time and just wait for you to post the cookie recipe :)
Your muffin-thingy looks delish! I will definitely be giving them a try!
I have a question for you. I have a nut allergy (almonds and walnuts). Is there anything that I can sub for the almond meal? (I can eat peanuts).
May 22, 2013 | Unregistered CommenterShelley
Love the single serving options!! But I would probably want to eat 6, so then why not just make a whole tray haha
May 22, 2013 | Unregistered Commenterchar eats greens
Dang. Thank you for sharing that happy accident. I have a super ripe banana I was thinking of pitching in the freezer but I may just have to make this instead.
May 22, 2013 | Unregistered CommenterKate
@Arlene - Unfortunately, PB2 will not work here. PB2 is not actually peanut flour but more of a protein powder. Most of the fats are extracted from the peanuts before they are ground down to make PB2. Check this post for the texture of almond meal + tips on how to make it: http://www.edibleperspective.com/home/2013/2/12/carrot-cake-with-orange-maple-cashew-cream-frosting.html

@Abby - I'm thinking the batter/dough may be too thick but it would be awesome all crispy on the outside if it worked! I think you could possibly cook it as a pancake though! A very thick pancake... :)

@Shelley - You can grind skinless unsalted peanuts into peanut meal just like almond meal! You can also use hazelnut or pecan meal instead as well. Hope this helps!
May 22, 2013 | Registered CommenterAshley
fan-freakin-tastic! these look amazing! I'm pretty sure putting it in a waffle maker will be all sorts of delicious :)
These look so yummy! I love the idea of having just a single serving!
May 22, 2013 | Unregistered CommenterMaria Tadic
These both look amazing! I think I will be trying these as soon as I can get my hands on a very ripe banana!
May 22, 2013 | Unregistered CommenterBeth
These both look amazing! I think I will be trying these as soon as I can get my hands on a very ripe banana!
May 22, 2013 | Unregistered CommenterBeth
I love making making single-serving treats, and these muffins look perfect! The texture sounds wonderful. Dense, doughy baked goods are the best. Also, thank you for making this vegan!
May 22, 2013 | Unregistered CommenterKerry
Both of these look amazing! We missed you at Blend this year girl!
I like how you have a recipe for a single-serving muffin! I often make a batch of a dozen and end up eating half of it in a day.

This is great for controlling my portion sizes! I once was going to make a single serving of a muffin but got too lazy to do the math (recipe called for 24).

I have ripe bananas at home that I was gong to use for making some banana bread, but this sounds much more appetizing. It's great that it's void of oil and refined sugars!

PS. I think it would be great in the waffle maker!
May 23, 2013 | Unregistered CommenterElle
Actually these would be perfect for a kids party. I will definitely give these a try as my little boys birthday is coming up in a few weeks time. Many thanks for posting. I'm sure they taste as wonderful as they look.
May 23, 2013 | Unregistered CommenterJosie
I am salivating right now looking at all the pictures. Awesome recipe. I will buy banana tomorrow.
May 23, 2013 | Unregistered CommenterJen
Oh my word this looks delicious and so easy to make. Thank you sharing!
ps: Please update us on the waffle!!
May 23, 2013 | Unregistered CommenterJess
I'm hungry after watching this pictures. Great reipe. I am doing this tonight. Going out to get the recipes.
May 25, 2013 | Unregistered CommenterStephanie
This looks fab! I'm new to allergy cooking so I'm currently looking around for recipies to try. I also have a nut intolerance so how necessary do you think the almond meal is? Would you recommend anything else?
Thanks, Nicola.
May 30, 2013 | Unregistered CommenterNicola
@Nicola - Subbing for almond meal can be difficult. There really isn't another flour like it unless you can eat other nuts like pecans or hazelnuts. Either of those can be ground into meal and used in place of almond meal. The fats + texture of almond meal really seem to do wonders for gluten-free baked goods. But to go without, my guess would be to try using 3 tablespoons oat flour + 2 1/2 tablespoons oats instead. Let me know if you give it a try!
May 30, 2013 | Registered CommenterAshley
hold up. this seriously only makes one muffin thingy? I require at least six.
May 30, 2013 | Unregistered Commenterreb
Oooh yes - please put it in the waffle maker!
Hooray for happy kitchen accidents!
June 13, 2013 | Unregistered CommenterPeggy
This recipe is soooooo yummy. My husband and kids love them! I have a rather large family, 7 to be exact, so I had to multiply the recipe. Just in case anyone wants to cook a greater quantity the following yields approx. 36 regular sized muffins:

* 4 1/2 Cups well-mashed banana, very ripe
* 1 Cup brown rice syrup, or maple syrup (I used raw honey)
* 2 TBS vanilla bean paste, or vanilla extract (I used vanilla extract)
* 1 TBS baking powder
* 2 TBS Cinnamon (I added this)
* 1 tsp Nutmeg ( I added this)
* 2 tsps of salt
* 4 1/2 Cups gluten-free oat flour
* 3 Cups gluten-free rolled oats
* 1 1/2 Cups almond meal
* 1 1/2 Cups dark chocolate chips, vegan if needed

I know this is a lot, but for my family it's needed :O). But they do freeze well too! I followed the rest of the directions as listed. Thank you so much Ashley for sharing :o). God Bless!
July 6, 2013 | Unregistered CommenterJeannifer
You couldn't have seriously made the font a bit smaller on the printable version of the recipes in order to fit it all on one page? Ridiculous! Please fix. I'm a treehugger and I do not intend to use a second sheet of paper just for the one line.
August 20, 2013 | Unregistered CommenterErin
These were both so fantastic! I couldn't believe how good they were considering the ingredients, thanks heaps :)
September 29, 2013 | Unregistered CommenterEmma (This Kind Choice)
I used wheat germ instead of almond meal! Works great:)
October 5, 2013 | Unregistered CommenterEryn
These are amazing! I doubled the recipe to fill a bigger bowl. Only modification I made was that I used 1 tbsp of syrup in total (I don't like my muffins to be too sweet) along with ~2 tbsp of almond milk. I also sprinkled some shredded coconut on top for decor. So dense, moist, and yummy!
February 16, 2014 | Unregistered CommenterA

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