Banana Carob Chip Muffins

Banana Carob Chip Muffins were an accidental baking discovery! I hate seeing bananas ripen to a point where they go straight to the garbage. So I saved two bananas for an experiment!

What turned into a craving for sweets, and wanting to experiment late at night, turned into a healthy baking recipe! These muffins contain no oil, no white sugar, no white flour and no dairy. You can opt to use chocolate chips, but I instead used Carob Chips.

The muffins came out rich, gooey and SO tasty! You can turn this into a banana loaf instead of muffins, or bakeĀ in a sheet pan.


  • 2 Ripe Bananas
  • 2 Eggs
  • 1/4 Cup Almond Milk
  • 1 tsp. Vanilla Extract
  • 1 TB Honey
  • 2 Cups Oat Flour
  • 1 tsp. Baking Powder
  • 3/4 Cup Walnuts
  • 3/4 Cup Carob Chips


For the recipe, I used oat flour, which I make on my own. I place one cup of oats at a time in a mini food blender and blendĀ until it is a flour-like consistency. Do this twice to get two cups of oat flour. Dump the flour into a large mixing bowl, add the baking powder and set aside.

In a separate bowl, mash the two bananas. Then, add the eggs, vanilla extract, honey and almond milk. Now, add the wet ingredients to the dry ingredients and mix well. Add the walnuts and carob chips and mix some more.

Line a muffin pan with liners and then spray with cooking spray before pouring the batter. Evenly distribute that batter into the muffin liners. The recipe will yield 12 muffins.

Bake in a 350-degree oven for 25 minutes. Allow the muffins to cool before serving and eating.