. flourless banana bread muffins .

by Amanda @ .running with spoons. on April 29, 2014

A flourless banana bread muffin that’s gluten-free, sugar-free, dairy-free, oil-free and whipped up in the blender in under 5 minutes flat.

Flourless Banana Bread Muffins -- gluten-free, sugar-free, dairy-free, and oil-free || runningwithspoons.com.

A strange thing happened to me this past weekend… I actually found myself in the company of a pair of overly spotty bananas. And no, that’s not me trying to be cute or coy — I mean that quite literally. There I was, standing in my kitchen on Sunday afternoon, staring down a pair of too-brown bananas that were sitting on my counter, and wondering how the heck I got myself into that kind of situation.

See, too-brown bananas are a rarity around these parts… I’m more likely to run out of bananas than I am to find some that are too brown, and for a few good reasons. First, I average about 2 bananas per day, meaning that most bananas end up digested before they end up too brown. Second, I have a feeling that my definition of “too-brown” might be a little browner than the average person’s, and I don’t often come across a banana that I consider too ripe to eat as-is. But, lo and behold, I met my match…

Too Brown Bananas

Fortunately, when life tosses you brown bananas, you can make banana bread. 

Unfortunately, the idea to do so dawned on me a little late in the day and I only had about 30 minutes to spare before I needed to run out the door to head over to my parents’ for dinner… not ideal when a loaf has to spend around 50 minutes in the oven.

Fortunately, necessity is the mother of all invention, and she birthed a pretty awesome recipe this time around.

Unfortunately, using “birthed” when referring to a recipe is probably about as appealing as relating it to… well… never mind. I should probably stop there before I lose you. I think I’ll stick to pictures instead…

Flourless Banana Bread Muffins -- gluten-free, sugar-free, dairy-free, and oil-free || runningwithspoons.com.

It’s been a handful of months since I’ve made a batch of flourless muffins, which is a handful of months too long. I love these little buggers. This batch is a tad bit different from my previous batches in that it uses two bananas instead of one and almond flour in place of half of the almond butter, but the result is the same — a soft and fluffy muffin that tastes just like a slice of banana bread and is gluten-free, refined sugar-free, dairy-free, oil-free, and made in the blender in under 5 minutes flat.

Flourless Banana Bread Muffins -- gluten-free, sugar-free, dairy-free, and oil-free || runningwithspoons.com.

I thought about tossing in a small handful of chocolate chips or slivered almonds, but I’m a fan of keeping things simple when it comes to banana bread, so I decided to leave them as-is. The extra banana makes a big difference when it comes to giving these muffins a banana bread feel, making them the prefect way to get a fix when you only have 15 minutes to spare.

Flourless Banana Bread Muffins -- gluten-free, sugar-free, dairy-free, and oil-free || runningwithspoons.com.

5.0 from 3 reviews
Flourless Banana Bread Muffins
 
Prep time
Cook time
Total time
 
Author:
Yields: 9 muffins
Ingredients
  • ¼ cup almond butter*
  • 2 ripe medium/large bananas
  • 1 egg
  • 2 Tbsp. honey
  • ½ cup rolled oats
  • ¼ cup almond flour/meal**
  • 2 Tbsp. ground flaxseed
  • 1 tsp. vanilla extract
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
Instructions
  1. Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
  2. Add all ingredients to a blender and blend on high until oats are broken down and batter is smooth and creamy.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
  4. Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
Notes
* can sub with any nut/seed butter.
** can sub with ¼ cup more oats.

Flourless Banana Bread Muffins -- gluten-free, sugar-free, dairy-free, and oil-free || runningwithspoons.com.

And if you’re not a huge fan of a strong banana taste, here’s a few more ways to get a flourless fix.

Flourless Chocolate Chip Banana Nut Muffins -- gluten-free, sugar-free, dairy-free, and oil-free. Recipe at runningwithspoons.com.

Flourless Chocolate Chip Almond Butter Muffins.

Flourless Double Chocolate Chip Muffins

Flourless Double Chocolate Chip Muffins.

Signature
 
How do you like your bananas? Slightly green? All yellow? A few spots? Lots of spots? As far away from you as possible?
Do you like add-ins in your banana bread or keeping it on the simple side?
 

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{ 145 comments… read them below or add one }

1 Jenn@ Mark My Miles! April 29, 2014 at 5:20 am

I love to keep banana bread simple so I can add a thick layer of nut butter on top : )
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2 Heather @fitncookies April 29, 2014 at 5:46 am

I actually just made banana bread this past weekend! I don’t know how I ended up with ripe bananas, either. It’s like they ripened over night or something, haha. Sometimes simple is the best, and I feel like banana bread is just delicious as it is, so why mess with a good thing, right?!
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3 Ms.J April 29, 2014 at 5:54 am

Honestly, the only reason preventing me from whipping up banana-baked goodies -my favorite kind- every week is the little matter of a household of monkeys flying through bananas! While I am on board with the addition of chocolate-chips in banana bread(nothing more), sometimes you just want that good ol’ banana flavor to shine.
Freckled bananas are the most beautiful kind!

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4 Amanda @ .running with spoons. April 29, 2014 at 8:36 am

I can do chocolate chips sometimes too, but there are times where I find myself eating around the chocolate to try and just get the banana parts :lol: That actually sounds like blasphemy…

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5 Katie @ Daily Cup of Kate April 29, 2014 at 5:55 am

I love new banana bread/muffin recipes…especially simple ones! Definitely giving these a shot later this week, thanks girl!
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6 Alisha @ Alisha's Appetite April 29, 2014 at 5:55 am

Yum! This makes me realize I haven’t had banana bread in a really long time. I prefer my bananas ripe but not extraaaa ripe- there’s a total difference in my mind! But I’m like you with add-ins, I prefer it simple to too many extras
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7 Marina @ Lazy for Diet April 29, 2014 at 5:59 am

Ahaha, I too made banana cupcakes last week :D I am the great admirer of chocolate shaving, but sometimes simple things really work better ;) By the way, I almost never manage to taste such brown bananas… I eat them in a “yellow” phase!
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8 meredith @ The Cookie ChRUNicles April 29, 2014 at 6:01 am

Ahhhh, the muffins! Look delicious…Do you think I can sub the almond meal with oat flour?…As for bananas, I go through phases where I eat them often and when I don’t. I always have them on my counter and will occasionally run into the overriped situation – more often in the summer when things get riper faster because it is warmer.
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9 Amanda @ .running with spoons. April 29, 2014 at 8:38 am

Yup! Oat flour probably wouldn’t be a problem. And ugh… I don’t even want to think about the warmer months and the fruit fly situation just yet…

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10 Julie @ Coastal Runner Girl April 29, 2014 at 6:03 am

Oh, these look delicious!!!

And how have I never thought of using a blender when baking?! Such a good idea :)
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11 Lauren April 29, 2014 at 6:08 am

The best bananas for eating are between green and spotty. I also rarely have any spotty bananas! I am going to leave a few though purely to make these – they look like the perfect after dinner sweet tooth satisfyer!
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12 Jo @ Living Mint Green April 29, 2014 at 6:22 am

These are great! I’m going to be super annoying and omit the almond flour because I don’t have any. I like bananas the day they turn ripe – with just a hint of green on either end. I haaaaate the smell of ripe bananas – yuck/icky/no/bleh

Did I tell you my work makes an awesome banana bread with chocolate ganache on top? It’s killer.
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13 Joy April 29, 2014 at 8:31 am

Oh please, if you make these without almond flour, let us know how they turn out, because I don’t have any almond flour as well, but am feeling (apparently) less adventurous than you. :)

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14 Amanda @ .running with spoons. April 29, 2014 at 8:40 am

Hi Joy! You’d probably be just fine subbing the almond flour with 1/4 cup more rolled oats.

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15 Kim@hungryhealthygirl April 29, 2014 at 6:27 am

My huge sweet tooth definitely likes bananas on the riper side! Great minds think alike! Love that these can be whipped up in the blender!

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16 Sarah @ Feeeding the Brain and Body April 29, 2014 at 6:27 am

My mom just bought a huge load of bananas from costco yesterday and she never manages to finish them by herself so this recipe came just in time! They look delicious :)
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17 Sam @ Better With Sprinkles April 29, 2014 at 6:30 am

I just had banana bread for pre-breakfast today (apparently I do that sometimes now)…and I am a huge fan. Naturally, I’m interested in eating it in muffin form ;-)
I think a banana has to be reaaaaally spotty before I consider it to brown for me to eat. Ideal is a few spots, but really, I’m not picky….I don’t like them with any green though.
I usually add chocolate chips to banana bread, because chocolate.
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18 Sarah April 29, 2014 at 6:31 am

That’s a great ideate add almond butter to the mix because, of course, I would want to spread almond butter on top anyway, so this just makes it extra portable.
I prefer my bananas the day that first turn yellow. Overly ripe are far too sweet for me but greenies have kind of a harsh taste. I’ve actually not had much banana bread in my life. My mom HATES it so she never made it when i was growing up and I rarely bake myself so I’ll have to give this a try and see what I think. I’m guessing I’d favor the bread sans add-ins.

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19 Amanda @ .running with spoons. April 29, 2014 at 8:43 am

They’re definitely a quick and easy way to get some taste-testing in ;) I loved banana bread for as long as I can remember, but my mom never made it often enough because the bananas “weren’t ripe enough.” I thought she was just making excuses, but apparently she was on to something :lol:

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20 Shashi April 29, 2014 at 6:44 am

Heck yeah to blender muffins! I love yellow or spotted bananas equally – I just tried some baby “apple bananas” and they are becoming my new fav! And I don’t know why – but I gotta have walnuts in my banana bread – one of my neighbors gives out fresh baked banana bread every Christmas and she sprinkles cinnamon honey walnuts on top and they are just soooo good!
The last time I made some flourless banana muffins, they turned out so dry…I need to follow your recipe next time as yours look divine! Thanks for sharing lady <3
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21 Kelly @ Kelly Runs For Food April 29, 2014 at 6:45 am

I totally want these muffins now! I hate spotted bananas, so I usually only buy 3-4 at a time so I can make sure they stay yellow.
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22 Chelsea April 29, 2014 at 6:55 am

TWSS TWSS TWSS TWSS … sorry. Just couldn’t help myself :) also, btw, these look delicious :)

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23 Kim @ FITsique April 29, 2014 at 7:04 am

OH yummy! you are going to KILL me but I currently have 4…yes 4… overly ripe bananas. And by overly-ripe I mean almost black lol. I was going to make a loaf of banana bread today and now I think I will make these too! Wahoo! A win for my poor banana eating skills this week!
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24 Chelsea @ A Fit LittleOne April 29, 2014 at 7:10 am

Omg I want to eat all of these!!! I love the way the texture looks on them, just perfect!!
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25 Kelsie April 29, 2014 at 7:15 am

These look great! Can you sub with oat flour?

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26 Amanda @ .running with spoons. April 29, 2014 at 8:45 am

Sure can! Just toss another 1/4 cup of oats into the blender instead. If the dough ends up a little too dry, a splash of almond milk will do the trick.

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27 Kelsie April 29, 2014 at 9:37 am

Great, Thanks! Can’t wait to try them!

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28 Amy@Long Drive Journey April 29, 2014 at 7:21 am

I hate bananas more than most things in this world. Except peanut butter. And when the two get put together it’s like more than I can handle. BUT I love banana bread. Like I told Sam when she posted about it a few days ago, I never have overly ripe bananas because I can’t stand the smell of them, so they can’t sit in my house long enough to get to that point. I wanted to make banana muffins for the blog a few months back and I actually had to put my bananas in the stairwell because I could smell them from my bed (I have a studio). Not sure WHY I love banana bread, but I do.

Why yes, yes I do receive the award for the most unnecessary comment of the day.
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29 Amanda @ .running with spoons. April 29, 2014 at 8:46 am

:lol: You’re wonderful <3

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30 Holly @ EatGreatBEGreat April 29, 2014 at 7:24 am

Justin and I LOVE banana bread, so banana bread in muffin form sounds absolutely fantastic! I ALWAYS have bananas in the house and sometimes by the end of the week a few don’t get eaten, so this is definitely a perfect way to use them up. AND, I like my bananas mostly yellow with just a few spots!
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31 Hayley@healthyregards April 29, 2014 at 7:38 am

Oh yeah I buy the discounted already brown bananas just because there is no way bananas are going brown in this house!
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32 Nicole @ FruitnFitness April 29, 2014 at 7:39 am

I love how easy these sound! I also love banana bread, I keep meaning to try your flour less chocolate chip muffins and now I have another one I really want to try!
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33 Lauren April 29, 2014 at 7:46 am

I have been desperate enough to eat a banana in every condition, BUT I think the best is when it has juuuuust a few brown spots!

And I like to add chocolate chips + nuts to my banana bread. My family is all about texture, so having a little bit of a crunch is a plus for us!

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34 Lucie@FitSwissChick April 29, 2014 at 8:00 am

Actually, I really love brown bananas. I know it’s weird and maybe some would call my taste gross, but I just like them soft and sweet.
I made your flourless chocolate chip almond butter muffins in cake foem – it was to die for!!!
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35 Christine@ Apple of My Eye April 29, 2014 at 8:28 am

Mhmm, these look absolutely delicious, Amanda! I actually don’t think I’ve ever made any type of baked bread/muffin without some sort of flour, so I’m intrigued. They look oh-so dense and moist! I’m a haauuugggeee fan of banana bread and have so many happy memories that revolve me eating them on weekend mornings with my dad.

Beautiful photography, as always! Pinning!
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36 Amanda @ .running with spoons. April 29, 2014 at 8:47 am

Thanks love! I’m almost afraid to click over to your chicken alfredo recipe. I caught a tiny glimpse of it and omigosh… I may die.

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37 Kate @ Baking in Yoga Pants April 29, 2014 at 8:29 am

Looks like I know what I am doing with my next batch of bananas! You are seriously the recipe queen! :D

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38 Ashley @ My Food N Fitness Diaries April 29, 2014 at 8:34 am

You had me hooked after I read the first line. These look great! I don’t discriminate when it comes to banana bread. With no mix-ins or lots of mix-ins…I love it all! As for bananas, I like them not green, but not super brown…somewhere in the middle.
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39 Shannon April 29, 2014 at 9:01 am

I’ve totally been loving all things banana lately.
And might I add these muffins are SO CUTE? They look like the perfect size so I don’t feel like I’m eating a truck full of butter haha!

I mentioned your almond butter muffins in my post for today too! :)
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40 Karen @ Kama Fitenss April 29, 2014 at 9:02 am

LOVE these!! OMG and it would be so super easy to use protein powder or greek yogurt to kick up the protein for post workout. Banana muffins anytime right? lolz! Thanks so much for this recipe!
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41 Becky@TheSavedRunner April 29, 2014 at 9:18 am

These look perfect, and I have all of the ingredients, which makes it more perfect! I love getting new breakfast recipes to try out and eat. :)
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42 Davida @ The Healthy Maven April 29, 2014 at 9:23 am

For a chocolate lover I am actually shocked you chose not to throw some chocolate chips in there! Who ARE you?!?!
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43 Amanda @ .running with spoons. April 29, 2014 at 11:37 am

:lol: Banana bread is probably the only thing I prefer without chocolate. I’ll add some chips in on occasion, but then I find myself wanting to eat around them. I know. Blasphemy.

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44 Jessie April 29, 2014 at 9:31 am

All I have to say is 1) Can I come live w/ you? 2) If you don’t want me, can you at least enjoy one or two of these in my honor? :)
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45 Bridget April 29, 2014 at 9:32 am

Those look adorable and tasty. I’m the same as you… I love bananas so they are pretty much gone right after I buy them. I actually love super ripe bananas because I usually mix them in with oatmeal or mush them into bran cereal with almond milk. I only really like bananas to be on the less ripe side if I am eating one plain, which is rare.
I like banana bread both simple and with add-ins. I’ve done walnuts, almonds, chocolate chips, cocoa powder, and peanut butter chips (on separate occasions! Not all in the same bread!). I love all variations that I have come across.
I think I’m craving banana bread now!!! :)

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46 Hollie April 29, 2014 at 10:01 am

Wow those look really good as well as light and fluffy. Anything light and fluffy is a winner in my eyes. Everything looks really good and thank you for sharing.
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47 Carmy April 29, 2014 at 10:08 am

those look delicious! i’m terrible in the kitchen but i’ll def give these a try!
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48 Polly @ Tasty Food Project April 29, 2014 at 10:11 am

These banana bread muffins look amazing! I love how they are flourless. I have some ripe bananas in my kitchen that I can now put to good use!
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49 Megan @ The Skinny-Life April 29, 2014 at 10:14 am

OMG…you and I both posted banana bread recipes today! We are totally on the same wavelength right now. I love banana bread and these muffins are perfection! I love that you threw in almond butter with them too. Another must try!

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50 Amanda @ .running with spoons. April 29, 2014 at 11:43 am

Great minds :D

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51 Ashley M April 29, 2014 at 10:15 am

Thank you, thank you, THANK YOU! For the next few months, I have to avoid sugar, wheat, and dairy…so these muffins look perfect! I love banana bread and I can’t believe I now have a recipe! Thank you so much! I have already pinned a picture and CAN’T WAIT to make them!!!!!!

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52 JenB April 29, 2014 at 10:39 am

I do like keeping bananas on hand, as it is one of the few fruits the kids and I like. It is so frustrating as they do go bad so quickly! I have a wonderful banana bread recipe, but there is NOTHING healthy about it! Celiac’s does run in the family, so I’ll have to pin this for making for my dad sometime.
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53 Khushboo April 29, 2014 at 11:18 am

Oh hell yes…these look so deliciously moist! I’m so with you about eating banana bread naked. I love chocolate & I love nuts but there’s something so comforting about a slice of plain banana bread…even better with a steaming mug of coffee on the side! In terms of eating bananas straight up, I like ‘em with a lot of spots…the uglier the better if you ask me! The bright yellow bananas are pretty to look at it but lack the wonderfully sweet flavor! Have you tried the “wrapping bananas newspaper” trick for ripening bananas quicker? It works like a charm!
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54 Kelsey April 29, 2014 at 12:20 pm

I absolutely love your other muffin recipes and I know this one won’t disappoint…Can’t wait to make these! I never seem to have ripe enough bananas either so this will have to wait until I get my hands on some–most of my too-ripe bananas are stolen from my sister when I visit ;)

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55 Sky @ The Blonde In Black April 29, 2014 at 1:20 pm

I LOVE banana bread!! This recipe does look really simple and quick. Hopefully I can try them out soon! My first problem is I need to get some bananas ASAP.
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56 Morganne @ NutButterRunner April 29, 2014 at 1:40 pm

You must have read my mind! I have four very ripe bananas that need to be used up….company coming tomorrow….and I think they would like to see these babies rather than overly ripe bananas sitting on the counter! Yay! Problem solved :)
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57 Alison @ Daily Moves and Grooves April 29, 2014 at 1:53 pm

Oooo! I want these!!
When I eat bananas by themselves, I like them perfectly yellow (slight green tinge is okay). But for EVERYTHING else — oatmeal, breads, muffins, smoothies— they must be spotty. And I let them go nearly black sometimes.
I actually took home some bananas that my math teacher got from the teacher’s lounge at school since no one wanted them. So I was walking through school with a disposable tray of spotty bananas yesterday. Guatever.
Simplicity is best to me when it comes to banana bread! Actually, adding some drippy nut butter on a piece from from the oven ain’t a bad idea at all. :)
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58 Amanda @ .running with spoons. April 29, 2014 at 4:11 pm

:lol: The image that puts in my head is absolute perfection ;)

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59 Heather @ The Soulful Spoon April 29, 2014 at 1:53 pm

Holy yum- I so need these in my life:) Great recipe girl! This is my mom’s fave flavor so I’ll give them a whirl!:)
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60 Cassie April 29, 2014 at 2:28 pm

AHHH WHY DON’T I HAVE ANY OVER RIPE BANANAS? These would be so good with yogurt and almond butter! Pinning now!!
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61 Lisa April 29, 2014 at 2:47 pm

My bananas must be nearly black! Super duper ripe or I for sure won’t even touch them. I’m always nervous to bake without flour, but these look just fabulous.
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62 Rebecca April 29, 2014 at 3:18 pm

I like green bananas! I don’t eat bananas much, but when I do I am ridiculous and insist on buying it the day of, or the night before.
Banana bread is a different story, obviously!

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63 Emily April 29, 2014 at 4:00 pm

Can you believe that I’ve never made my own banana bread? Crazy considering how much I love it. And, like you, I like to keep them plain (to allow for an abundance of topping choices, of course!).

These look so thick and doughy and…yum. Bookmarking this recipe for the day that I have a few too-ripe bananas on-hand. Or maybe I’ll buy some bananas solely for this purpose since that’s never happened to me before. haha. (:
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64 Kelsey @ Ramblings of Change April 29, 2014 at 4:11 pm

Amanda! These look amazing… I say this about almost every recipe, but I need to try these very very soon! And I like the simple idea for them… My mom’s nanner bread is one of my favorites, and even when we did add “toppings”, I was secretly wishing they were plain! I need a blender…badly…
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65 Amanda @ .running with spoons. April 29, 2014 at 5:57 pm

If you’re looking for a reliable and relatively inexpensive blender, I really recommend checking out the Magic Bullet or Nutribullet. I use mine a -tonne- and I’ve even made a lot of my blog recipes using it :)

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66 Leigha @ Minougirl April 29, 2014 at 4:21 pm

Gahhhhh they look amazing! I just made banana bread muffins, but they were NOT dairy, oil, and flourless :)

I like my bananas dark. They are so much better when they’re brown. There is no “too much brown” for me!

I love addins to my banana bread. Chocolate chips, almonds, craisins <3
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67 Danielle April 29, 2014 at 4:22 pm

Yum! I love that these used almond flour I need to find more ways to incorporate it into things I cook. I love banana bread with a smear of peanut butter, but chocolate chips taste amazing too ;)
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68 Brittany @ Delights and Delectables April 29, 2014 at 4:33 pm

I have some overripe bananas too!!! Must try!
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69 Andrea@pencilsandpancakes April 29, 2014 at 5:01 pm

Those look yummy! I always run out of bananas too…. But sometimes I buy brown ones on sale for bread!
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70 Chelsea @ Chelsea's Healthy Kitchen April 29, 2014 at 5:19 pm

I have the same problem with never having bananas that actually get to the super ripe stage! I have two bunches of bananas on my counter right now – one ripe, and one still light green – and I guarantee you I will eat them all well before they make it to turning brown. But I will try my hardest to control myself and save 2 because I really want to make these muffins!
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71 Amanda @ .running with spoons. April 29, 2014 at 5:59 pm

I literally have to buy way more bananas than I know I’ll eat, but the problem with that is that I sometimes end up with a little more than 2 overly ripe bananas :lol:

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72 Arman @ thebigmansworld April 29, 2014 at 5:23 pm

With
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73 Arman @ thebigmansworld April 29, 2014 at 5:25 pm

With the exception of chocolate chips, banana muffins or bread need to be eaten in its original state- with butter.
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74 Brittany April 29, 2014 at 6:09 pm

These look sooo fluffy!!! haha yumm banana bread is amazing
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75 Jordan @ The Blonde Vegan April 29, 2014 at 6:44 pm

Amanda… these look SO good, so fluffy and so delectable. I am so thrilled that they are sugar-free because I am about to embark on a sugar-free challenge for the month of May, and I am thinking these delectable treats need to be making an appearance in my life. You are my new muffin go-to… I can’t believe how delicious all of the muffin recipes on your blog are! Drooling.
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76 ellie @ fit for the soul April 29, 2014 at 6:52 pm

I love bananas that are just a teeny bit spotted! But Greg haaaates them and only eats them if they’re green/yellow. Pshhhh I don’t get it, hah!
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77 Amanda @ .running with spoons. April 30, 2014 at 5:11 am

My mom is the same.exact.way, and yeah… I don’t get it!

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78 Mary Frances April 29, 2014 at 7:52 pm

You just made banana peels look beautiful.
And you just made banana bread flourless! AND easy!! Pinning!
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79 Liz @ I Heart Vegetables April 29, 2014 at 8:11 pm

Those look delicious, Amanda!
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80 Brittany April 29, 2014 at 9:35 pm

Your flour-less muffins are my favorite. They are so perfect. I LOVE spotty bananas, that’s when the nutrients are most readily available after all! Green bananas are BLECH! These look SO good. GIVE ME GIVE ME!
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81 Natalie Staeckeler April 29, 2014 at 10:36 pm

I haven’t had banana bread in such a long time. These will be perfect as a studying snack with all the studying for finals! :D
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82 Heather @ Kiss My Broccoli April 30, 2014 at 2:48 am

Ok, you had me at “whipped up in the blender in under 5 minutes flat”! Lol! As if my list of Amanda’s recipes to make wasn’t big ENOUGH! But hmmm, I’m thinking these might have to skip to the top of the list…especially since I’ve yet to get to the store for a cast iron skillet! ;)

And I’m with you…most people’s definition of “overripe” is my just right banana! They have to be completely BLACK before I’ll deem them inedible! My coworker will only eat hers if they have green on them and is actually skeeved out by even a couple of freckles! She used to bring me in her “bad” ones when I worked day shift! Haha!
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83 Amanda @ .running with spoons. April 30, 2014 at 10:33 am

My mom is the same way! She likes her bananas with a little bit of green on them, so I get lucky sometimes and come home from Sunday night family dinners with a few perfect bananas :D

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84 Heather @ Kiss My Broccoli May 19, 2014 at 8:04 pm

I just want you to know that I went to the store for two bananas last week for the SOLE purpose of making these beauties and after sitting on the counter for five days, they were ready to go come Saturday! And then I failed you…and myself…because they are STILL on the counter! I’m sure they’ll be growing fuzz by tomorrow! Oops? Dammit!
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85 Lindsay @ Lindsay's List April 30, 2014 at 8:21 am

OH YUM!! (Bring some of these to Blend!!)
:)
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86 Alexis @ Hummusapien April 30, 2014 at 10:21 am

These couldn’t be any more perfect! I am seriously in love my friend. Fabulous job!! Tweeted, pinned, all that jazz :)
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87 Vera Sawicki April 30, 2014 at 10:37 am

What a great recipe, thank you for posting this- I cannot wait to try this out.

http://www.verasawicki.com

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88 Meghan@CleanEatsFastFeets April 30, 2014 at 7:46 pm

Brown bananas is a rarity around these parts as well, although I do love when the situation occurs for this exact reason: banana bread, banana muffins, all things banana-y good (and I’m making up words now. I’m sure that’s normal).
My preferred method for banana eating is just a click before they’re fully ripe; almost green in fact but with a tinge of yellow. Yep, that’s where the magic happens.

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89 Jen @ Bagels to Broccoli May 1, 2014 at 8:13 am

Yummm I’m so making these soon!!
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90 Sarah May 1, 2014 at 5:16 pm

JUST made these! Subbed an extra 1/4C of oats in place of almond flour and they are. so! delicious!

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91 Yamir May 2, 2014 at 6:13 pm

Thanks for another great one. I have them on the oven as we speak. I can see them as breakfast paired with plain yogurt or maybe a green smoothie. I dont know if I’ll be able to leave them alone And not have a little taste :p

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92 Amy @ Marvelous Mommy May 3, 2014 at 8:21 am

Yum these look delicious! Pinning this for later!
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93 Jelli May 3, 2014 at 11:06 am

I love making banana muffins and have never tried it this way before. I’ll have to look out for when almonds or almond flour go on sale and try this soon. They look so soft and chewy, almost like brownies. Yummy! Pinned.
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94 Kathleen R. May 8, 2014 at 3:06 pm

Yum! I love finding new banana recipes :)
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95 Courtney May 10, 2014 at 1:02 pm

I don’t have any flaxseeds! Can I leave them out, or sub something else!?

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96 Amanda @ .running with spoons. May 10, 2014 at 3:54 pm

I don’t think so :? A few people have tried and said they didn’t turn out as fluffy

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97 Vanessa @GlitterGirlRuns May 20, 2014 at 9:27 am

these look amazing!! new to your site and I have been drooling with everything ive seen!
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98 dessag July 6, 2014 at 9:49 pm

I’ve tried this recipe twice and the first came out ok. I just finished making these muffins for my second time and doubled the recipe to make two batches and they just won’t bake in the middle. I had them in the oven for about 25 minutes. Any suggestions on why this may not be turning out correctly? I’m not ready to give up :)

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99 Alexa July 9, 2014 at 1:12 pm

Just wanted to let you know I made these last night and had two for breakfast this morning. They are SO good! Even my “I-dont-like-healthy-baked-goods” boyfriend loved them. Another great one from you. :)

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100 Naoko July 14, 2014 at 12:43 am

Your flourless muffin recipes are ingenious! I’m beginning to eat eggs again and these just might have to be my first shot at baking with eggs (not counting the messy kitchen memories from childhood of course…) Plus I have a couple of bananas threatening to go spotty in my kitchen (I was ill and bananas seemed to be the only thing I could stomach so I stocked up a little too generously :S) Perfect timing!

If I’m eating bananas straight up, I like them when they’re just yellow, before they start to go spotty. I’m not a fan of the mushiness… But I have no problem with spotty bananas, I mean why would I ever have a problem with the perfect excuse to bake with bananas?

Thanks for the amazing recipes! The photography is beautiful! Can’t wait to try these.
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101 Helen July 26, 2014 at 1:07 pm

Hi, love anything to do with bananas which is what led me to your site. Just have problem with almond butter. What could I use instead?

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102 Amanda @ .running with spoons. July 26, 2014 at 7:17 pm

You could sub it with peanut butter, or soy nut or sunflower seed butters :)

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103 Stefani August 7, 2014 at 10:23 am

Tried this recipe with all oats and subbed sugar free peanut butter for the almond butter. Added a bit of nutmeg. These were delicious, super quick and my boys loved them! Thanks for the recipe. It’s definitely going to be a repeat in this house!

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104 cherisse August 8, 2014 at 4:00 am

I just made these the other day and they were delicious!!! I added a cup of mashed bananas(225 grams)& Since I love coconut, I added a half cup of sweetened shredded coconut to the batter before I baked them!!! My only complaint is that I did not double the recipe :)

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105 Cheryl August 17, 2014 at 9:43 pm

I fell in Love with this recipe … I love all the ingrediants … However im devistated now as Oats are a grain and I cant have ANY grains At ALL … I see people subbing Oats in place of Almond meal … can I sub the other way or use something else instead of Oats ? Please help im ready to bake as i havent had anything yummy for ages now and these Muffins look Deeeeelish :)

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106 Amanda @ .running with spoons. August 20, 2014 at 9:59 am

Hi Cheryl,

You should be fine subbing the oats with an equal amount of almond meal. The texture might not be 100% the same, but they’ll still come out delicious :)

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107 Cheryl August 28, 2014 at 3:34 am

Thanks Amanda I will give them a go and check back in to let you know how they turned out :)

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108 BROOKE@SWEETNSWEATY August 24, 2014 at 10:03 am

I need to make these asap! YUM! Any suggestions on what I could substitute for the egg? I am allergic to eggs:( but I must make these!

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109 Amanda @ .running with spoons. August 24, 2014 at 4:08 pm

A few readers have mentioned having success with subbing in flax or chia eggs, so you could definitely try that. Just mix 1 Tbsp. of ground flax or chia seeds with 3 Tbsp. of water :)

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110 Dlarring August 25, 2014 at 9:26 pm

Bored. Had lots of super ripe bananas. Came upon your website and this recipe. Decided to make these muffins. I use 2 Tbs almond meal, 1/2 cup of gluten free all purpose flour and 1/4 cup potato starch, instead of the items you had listed. I sprinkled some coconut sugar on top before baking. Turned out so delicious! Moist, slightly sweet. Next time I may throw in some chopped walnuts or pecans for texture, but overall a very solid banana muffin recipe. They puffed up so pretty, almost like a soufflé . Beautiful. Thanks!

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111 Rachel September 5, 2014 at 9:29 pm

I just made these and they’re really good! They baked in the oven for 15 mins (10 mins was not enough). This recipe made 7 muffins for me. They’re easy to make and delicious, I’ll definitely make them again. But I’ll probably double the batch since 7 muffins doesn’t last long in my house.

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112 Pia September 15, 2014 at 6:01 pm

A little confused because the recipe barely made 5 muffins for me. Are you using a smaller muffin tin? I’m a pretty avid baker so I’m not exactly sure what went wrong there… Any insight?

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113 Makenzie September 21, 2014 at 8:06 am

Hi! If I just made almond milk, should I dry out /dehydrate the pulp before using it in this recipe? Thanks!

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114 Amanda @ .running with spoons. September 21, 2014 at 4:25 pm

You might want to dehydrate it a little bit, Makenzie, or the batter might end up too wet.

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115 Natalie September 24, 2014 at 11:50 am

I cant digest flaxseed very well. Is there a substitute for it or can I just omit it?

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116 Amanda @ .running with spoons. September 25, 2014 at 4:06 pm

Are you able to digest chia seeds? Because those would work as well!

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117 Sharon September 25, 2014 at 1:24 pm

Hi this recipe looks awesomr, my ? is would it be okay to sub raw agave for the honey

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118 Amanda @ .running with spoons. September 25, 2014 at 4:07 pm

Definitely! Any liquid sweetener would work.

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119 Nic October 8, 2014 at 10:43 pm

These are not gluten free….there are rolled oats in the recipe!

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120 Amanda @ .running with spoons. October 9, 2014 at 5:27 am

Oats are a gluten-free grain, they’re just often cross contaminated in factories that also produce wheat products. You can buy certified GF oats though! — http://www.bobsredmill.com/gluten-free-rolled-oats.html

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121 Cheri October 9, 2014 at 4:26 am

I just found your website and am loving the look of this recipe. I don’t currently have an blender right now but do have an immersion stick that I use. I’m not sure if the oats will break down with it though…do they need to be more like oat flour because I could put them in my food processor first. Thanks!

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122 Amanda @ .running with spoons. October 9, 2014 at 5:32 am

Yes, they just need to be like a flour so you could grind them up first and then just mix everything by hand.

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123 Jovana October 9, 2014 at 5:08 am

your recepie looks so delicious and is a great breakfast fix. I hapend to have coconut flour on hand which I prefer over almond flour. Could I substitute? What would you think would be the ratio? And I assume peanut butter is ok too instead of almond ? Thanks! :)

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124 Amanda @ .running with spoons. October 9, 2014 at 5:34 am

Peanut butter would be fine instead of almond butter. But I’m not sure about coconut flour since it’s a little too absorbent and the batter isn’t very liquify to begin with. I do know people have used an equal amount of oats in place of the almond flour and had good results though!

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125 Michelle October 9, 2014 at 2:57 pm

Question have you ever adapted these egg free as well as dairy and gluten free?

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126 Amanda @ .running with spoons. October 10, 2014 at 12:28 pm

I’ve had a few readers sub in a flax egg with good results, so you can definitely make them egg-free. And they’re already dairy and gluten free :)

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127 Marina October 10, 2014 at 4:39 am

must be entirely yellow with at least a few spots, hubby likes them under-ripe, so I usually just wait for his cast-offs ;)
gf baking is new to us as we’re gradually becoming more intolerant, so looking forward to trying these little babies!

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128 lynette October 11, 2014 at 11:08 am

Is there anyway to figure out the carb count in these muffins?

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129 Amanda @ .running with spoons. October 11, 2014 at 6:53 pm

Hi Lynette! Each muffin has about 16g of carbs.

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130 Kathryn October 11, 2014 at 7:26 pm

I can’t have the rolled oats. Could I sub more almond flour for that? I love Banana muffins, and think I’d like them just plain too. My daughter will love me if I make the double chocolate chip ones!
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131 Amanda @ .running with spoons. October 16, 2014 at 3:46 pm

They should be fine with more almond flour as well, Kathryn.

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132 Lorena Nunez October 13, 2014 at 9:37 am

The banana muffins are so delicious! had to make another batch right after I baked the first one, my kids and husband ate them all at once! It’s going to be a staple at home :-)

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133 Zep October 13, 2014 at 7:12 pm

I tried these with quinoa flakes instead of oats and agave syrup instead of honey and they were amazingly light and moist. My little one goes around demanding “cack!! cack!!”

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134 sing October 14, 2014 at 9:53 pm

I made these today and they came out delicious! I substituted egg with flaxseed and used sunflower seed butter. Also used more GF oats instead of almond meal. I used a hand blender. These are so simple to make and I won’t mind letting my children have muffins for breakfast (or anytime of the day) since all the ingredients are good for them.

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135 Yasmine October 16, 2014 at 10:37 am

Hi Amanda,
I made the banana muffin recipe twice but still can’t get it to blend unless I add some milk to it or some kind of juice. I’d like to make it diary-free. Do you know if i can add water?
Any tricks for blending please?
Thanks!
Yasmine

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136 Amanda @ .running with spoons. October 16, 2014 at 4:44 pm

A splash of water -should- be fine if you only need it to get things moving. Either that or you could try almond milk for a dairy free option :) If that doesn’t work, then you could simply grind the oats into a flour and mix everything by hand.

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137 joy October 16, 2014 at 1:58 pm

Made exactly as recipe is given. IMG_5173.jpg So yummy. Eating one now! IMG_5176.jpg (To help “clean” my blender, I added some coconut milk & drank the concoction with the muffin.)

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138 Kristy October 19, 2014 at 7:12 am

Hi hon! Can you give me some appx of how many
cups worth of banana your 2 bananas made? I’m
thinking probably 3/4 – 1 cup-ish? I’d like to try subbing
with pumpkin!!

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139 Amanda @ .running with spoons. October 19, 2014 at 7:29 am

Hi Kristy! About 3/4 cup should be fine! I actually have a flourless pumpkin muffin recipe if you’re interested — http://www.runningwithspoons.com/2014/09/08/flourless-pumpkin-pie-muffins/

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140 Imogen October 19, 2014 at 5:12 pm

Hey, I made these this morning, followed the steps and ingredients exactly! I used a food processor instead of blender, and by look, the muffin tray I used looked slightly bigger maybe… But they didn’t work :( I don’t know what I did wrong, I checked them every 10
Minutes, ended up having them in for 35 minutes and they didn’t even set… Just went really dark on top :(

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141 Amanda @ .running with spoons. October 20, 2014 at 3:00 pm

I’m not sure what could have gone wrong, Imogen, sorry! I’ve made them on a few different occasions and never run into the problems that you mentioned, nor have any other of my other readers who’ve made them. The only thing I can think of is a difference in altitude, since that can have a big effect on baking. I used a regular sized muffin tray, so, if anything, you could just try to fill the cavities less.

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142 Jessica October 20, 2014 at 12:38 am

Hi, I am just wondering how this can be gluten free with oats in it? Is gluten from wheat oeays barley n rye?

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143 Jessica October 20, 2014 at 12:45 am

Hi, I am just wondering how this can be gluten free with oats in it?sIsn’t gluten from wheat oats barley n rye?

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144 Amanda @ .running with spoons. October 20, 2014 at 5:44 am

Hi Jessica! Oats are actually naturally free of gluten. The only thing is that they sometimes get cross contaminated with it during the manufacturing process. You can still find a lot of companies that offer certified GF oats though. Bob’s Red Mill is one of them — http://www.bobsredmill.com/gluten-free-rolled-oats.html

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145 Imogen October 20, 2014 at 2:16 pm

Are you gonna reply to me?

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