Nutrient Dense Gluten Free Banana Bread/Muffins

7 75 210
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 5 min 10
Nutrient Dense Gluten Free Banana Bread/Muffins
Health Highlights


2 cup Rolled oats- Gluten Free (ground into powder)
4 medium Banana (s) (over-ripe and mashed)
3 tbsp Stevia sweetener, powder (stevia)
1 1/2 tbsp Cinnamon
1 1/2 tbsp Coconut oil
3 tsp Baking powder, gluten-free
2 2/3 tbsp Dark chocolate chips, vegan (I used cocoa nibs)


Use a coffee grinder to turn rolled oats into a flour.
Line a either a 2lb loaf tin with foil or use a muffin trays (depends on if you want a loaf or to create squares) and cooking times will vary slightly. Preheat oven to 400 F
Use a coffee grinder to turn rolled oats into a flour.
Keep nibs/chips aside and dump remaining ingredients into a large mixing bowl and stir until a thick, even consisitency is achieved.
Add in about 1/2 of the nibs and stir into mixture.
Pour mixture into lined pan and sprinkle reminaing nibs on top.
Put in middle rack for roughly 20 minutes, before checking.
Cover with foil, if the loaf is browning. Rotate in the oven so front goes to back.
Bake for another 45 minutes (approximately).
Check with a toothpick to see if it's fully cooked, if toothpick comes out dry. Remove from oven and let cool a bit before enjoying.


After the muffins cool down a bit, I brush them with coconut oil and sprinkle on some xylitol or ground coconut for extra presentation.
If you make muffins and there is not enough batter to fill two trays, fill the empty muffin containers with water so they don't burn while baking.

Nutrition Facts

Per Portion

Calories 210
Calories from fat 57
Calories from saturated fat 29.5
Total Fat 6.3 g
Saturated Fat 3.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.8 g
Cholesterol 0
Sodium 2.0 mg
Potassium 440 mg
Total Carbohydrate 36 g
Dietary Fiber 5.5 g
Sugars 7.0 g
Protein 4.7 g

Dietary servings

Per Portion

Fruit 0.4
Grain 1.6

Energy sources


Meal Type(s)