Flourless banana carrot muffins that are so tender and flavourful, you’d never know they were made without flour, oil, or refined sugar. Gluten free and made with wholesome ingredients, they make a healthy and delicious breakfast or snack.
Flourless muffins! Oh how I’ve missed thee.
I haven’t posted a new recipe for these guys since this batch of Chocolate Chip Zucchini Banana Muffins alllll the way back in March of last year, so I think we’re well overdue for one. Especially since I love making (and eating) these little muffins. They’re so light and fluffy with the most tender little crumb, that you’d really never guess they were made without flour. Or oil. Or refined sugar.
Pair that with the fact that they’re loaded with wholesome ingredients like oats, almond butter, eggs, flax, honey, bananas, and carrots, and you’ve got yourself a healthy breakfast or snack that doesn’t taste healthy at all.
I heart them big time. I also have an entire cookbook dedicated to them. And a new recipe for flourless banana carrot muffins to share with you today.
Okay! So let’s talk about the art of making flourless muffins since it’s not exactly the same as whipping up a batch of traditional ones.
Firstly and foremost-ly, they’re made in a blender. Not baked in one, but the batter itself is mixed in one. I use a Vitamix for all my mixing needs, which I know is a bit of an investment, but I’ve had mine for over 10 years now and it still works as good as new. I mostly love it because it’s powerful enough to fully break down the oats and make the batter super smooth.
Alternatively, you could also skip the whole blending process altogether and use pre-ground oat flour so that you can mix everything by hand. It’s not a 1:1 swap, but I let you know how much you’ll need to use in the recipe below. And, as always, make sure to use gluten-free oats or oat flour if you need these to be 100% gluten-free, since oats can be made on the same equipment as wheat products, despite being naturally gluten-free themselves.
The batter itself should be slightly on the thicker side – enough so that you have to spoon it into the muffin cavities. And for those, I recommend either greasing your muffin pan well or using parchment paper liners since the lack of flour and oil could cause these muffins to stick to regular paper liners.
And for these particular muffins, I also recommend transferring the batter to a large mixing bowl when it’s time to stir in the carrots. I know it’s an extra step and an extra bowl to clean, but I’ve found that it’s a little tight in the blender bowl and difficult to distribute the carrots properly. But if you can make it work, then by all means!
Oh! And if you want to see more recipes like this one, you can check out my cookbook, which has another 80 flourless recipes for you to love.
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
- 1 1/2 cups (120 g) oats, gluten-free if needed
- 2 tbsp (14 g) ground flaxseed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 6 tbsp (96 g) almond butter*
- 1/4 cup (80 g) honey
- 2 tsp (10 ml) vanilla extract
- 2 medium-size ripe bananas, mashed (200 g or 1 cup)
- 1 cup (115 g) shredded carrots
- Preheat your oven to 350°F (176°C) and prepare a muffin pan by lining the cavities with parchment paper liners or greasing them well with oil. Set aside.
- Add all the dry ingredients (oats through salt) to a high-speed blender, and process on high until the oats have broken down into the consistency of a fine flour, about 10 seconds.*
- Add all of the remaining ingredients except for the carrots, and process on high until the batter becomes smooth and creamy, about 30 seconds. Periodically stop and scrape down the sides of your blender, if necessary.
- Transfer the batter to a medium-size mixing bowl (this makes it easier to mix in the remaining ingredients), and fold in the carrots by hand.
- Spoon the batter into the prepared muffin cups, filling each one about 3/4 of the way full.
- Bake for 18 - 20 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. These muffins can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.
** Alternatively, you can replace the oats with 1 cup + 1 tbsp (121 g) of <a href="http://amzn.to/2oAyHzD" target="_blank" data-mce-href="http://amzn.to/2oAyHzD">oat flour</a> and mix everything by hand.
Click here for nutrition facts
Looking for more flourless muffin recipes? Try one of these!
How’s the weather in your neck of the woods? It was looking like spring before I left for Mexico, and now it looks like the middle of winter. Just my luck that I’d come back from a tropical vacation only to get buried under 2 ft of snow.
More places to find me!
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