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

The Ultimate Grilled Sandwich

Who doesn't love a good PB + J?

I'm kind of a sucker for them.  

Easy to make.  Perfect for a snack.  For a hike.  For breakfast.  Anytime.

Such simplicity in these ingredients.  And I must be honest with you...I prefer grape jelly!

But for today, let's kick it up a notch.

Let's get a little crazy.

Let's grill this bad boy.

But not in a pan or in a panini press.

Let's pile it high with toppings.  Healthy, sweet, fruity, savory...let your imagination run wild!

And then let's grill it in you WAFFLE MAKER.

Oh yes.  

Do not underestimate the power of the waffle maker.

This grilled sandwich is like no other.  The waffle maker actually creates nooks + crannies and then makes them CRISPY.

Are you hearing the words I'm saying?  Are you looking at the nooks + the golden brown color!?  How is it possible that there is any other way to make a sandwich??

This sandwich making method is blowing my mind.  I think my waffle maker just earned a permanent position on my counter.  That is a big deal!

I don't have an official recipe for you, but I do have a few ideas.

The Ultimate Waffle-Grilled Sandwich

gluten-free, vegan

General instructions/tips:

• Preheat + grease your waffle maker around the medium heat setting [adjust as needed].
• If using frozen gluten-free bread be sure the bread is fully thawed before putting in the waffle maker.  A quick way to thaw frozen bread is to put in your toaster on a low setting for about 1/2 - 1 cycle.  Don't let it actually toast, just thaw.
• Do not use a crusty bread, as it will be very hard to clamp down your waffle maker.  Best to use a soft sandwich bread.
• You may not be able to fully close your waffle maker.  Don't force it.
• Spread nut butter on both sides of the bread and then other ingredients in the middle.
• Takes about 1 typical waffle cycle to fully grill, but may vary with your waffle maker. 
• A round or rectangular waffle make will work.

Classic Peanut Butter + Jelly >> Spread peanut butter on both sides then sandwich together.  Grill.  Serve with a side of jelly for dipping.

PB, Banana, Strawberry, Walnut, Coconut >> Spread peanut butter on both sides then top one side with banana slices and one with strawberry slices then sprinkle with walnuts + coconut.  Grill.  Serve with a side of jelly for dipping.

PB, Chocolate, Banana, Coconut >> Spread peanut butter on both sides then top one side with banana, one with dark chocolate chips [vegan if needed], then sprinkle with coconut.  Grill.

Almond Butter + Berry >> Spread almond butter on both sides and top each side with mixed berries.  Grill.  

Smore's >> Spread almond butter on both sides then top one side with chopped marshmallows [gf + vegan if needed] and one side with dark chocolate chips [vegan if needed].  Grill.

PB, Banana, Maple >> Spread peanut butter on both sides and top each side with banana and a sprinkle of cinnamon.  Grill.  Serve with a side of maple syrup.

Strawberry, Almond, Coconut >> Spread softened coconut butter on one side and almond butter on the other then place strawberries on one half.  Grill.  

The possibilities are endless.  

You could easily set this up as a fun weekend breakfast/brunch with family or friends.  Set out bowls with different topping options, a few types of bread, nut butter, jelly, etc. and then get grilling....err....waffling!

It's a bird!  It's a plane!

Nope.

It's a waffle-grilled sandwich!

And if you happen to stop by to my house anytime in the next month, you can without a doubt expect to be fed a waffle sandwich.  Don't worry, I'll let you pick the toppings.  I hope you can deal.

Now what are you waiting for?  Find yourself a waffle maker and get to it!

Ashley