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

Preheat your oven to 350* F and grease 1 oven-safe ramekin.
In a small bowl, mash the banana until very wet and egg-like.
Mix in the brown rice syrup, vanilla bean paste, baking powder, and salt.
Add the oat flour, rolled oats, and almond meal and mix until well combined. Mixture will be thick.
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.
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

Preheat your oven to 350* F and grease 1 oven-safe ramekin.
In a small bowl, mash the banana until very wet and egg-like.
Mix in the vanilla bean paste, cinnamon, baking powder, and salt.
Add the oat flour, rolled oats, and almond meal and mix until well combined. Mixture will be thick.
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.
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.