Sometimes mornings feel like a blur, and the last thing I want to do is spend ages in the kitchen. That’s when these flourless banana muffins come in handy. I remember one Saturday when I only had about ten minutes before rushing out, and the smell of bananas, cinnamon, and honey filling the air was the kind of comfort I didn’t expect but totally needed. I wasn’t sure if the texture would be too dense without flour, but they turned out surprisingly soft and moist—kind of like a cozy hug in muffin form. I might have been a little distracted by an email popping up on my phone, so I didn’t time the baking perfectly, but that didn’t ruin the experience. These muffins were just right for grabbing on the go or sitting down with a cup of coffee and a book somewhere between breakfast and brunch.
There’s something about using oats and bananas that makes the muffins feel wholesome without being heavy. Plus, the natural sweetness means you don’t miss the usual sugar overload. I usually make a batch on Sunday to have a quick snack during the week, and sometimes I switch up the milk—sometimes almond, sometimes regular—depending on what’s in the fridge. It feels forgiving and flexible, which is what I like in a recipe when life’s a bit unpredictable.
Why You’ll Love It
- Gluten-free and naturally sweetened, perfect for those avoiding flour or refined sugars.
- Moist and tender texture that surprises you given the simple ingredients.
- Quick to prepare, so you can have fresh muffins ready in about 30 minutes—give or take a little distraction.
- It’s simple — and that’s kind of the point. No fancy ingredients or complicated steps.
- Great for breakfast, snacks, or even a light dessert when you want something not too heavy.
If you’re worried about the oats or texture, don’t be. Blending the oats finely makes all the difference and creates a smooth batter without any gritty bits. I haven’t tested all types of oats, but rolled oats work best for me.
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Flourless Banana Muffins
- Total Time: 30 minutes
- Yield: 8 muffins 1x
Description
Delicious and moist flourless banana muffins made with ripe bananas, eggs, and oats. Perfect for a gluten-free snack or breakfast treat.
Ingredients
3 ripe bananas, mashed
2 large eggs
1 1/2 cups rolled oats
1/4 cup honey
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup milk (dairy or plant-based)
Instructions
Preheat the oven to 350°F (175°C). Line a muffin tin with 8 paper liners or grease the tin.
In a large bowl, mash the ripe bananas with a fork until smooth.
Add the eggs, honey, and vanilla extract to the mashed bananas and whisk until well combined.
In a blender or food processor, pulse the rolled oats until they reach a flour-like consistency.
Add the oat flour, baking powder, baking soda, ground cinnamon, and salt to the banana mixture. Stir until just combined.
Pour in the milk and mix until the batter is smooth and uniform.
Divide the batter evenly among the 8 muffin cups.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Kitchen Notes: I usually use a standard muffin tin, nothing fancy, and the muffins come out cleanly without sticking when lined or greased. These are great on their own or sliced and lightly toasted with a bit of nut butter for an extra boost. Sometimes, I toss in a handful of chopped nuts or dark chocolate chips—though I’m not sure if that counts as a variation or just indulgence. If you want to try a different twist, swapping honey for maple syrup works, but it slightly changes the texture. Also, if you’re out of bananas, I think mashed pumpkin or sweet potato might do the trick, but I haven’t fully tested that yet.
FAQ
Can I use gluten-free oats? Yes, just make sure they’re certified gluten-free if you’re sensitive.
How do I store these muffins? They keep well in an airtight container at room temperature for a couple of days or in the fridge longer. Freezing works, too—just thaw before eating.
Can I make these vegan? I haven’t tried replacing eggs here, but you could experiment with flax or chia eggs and see how that goes.
Give these flourless banana muffins a try next time you want something quick but comforting. Once you start baking them, you might find yourself reaching for that banana stash a bit more often.