Flourless vegan banana muffins that are so light, tender, and loaded with flavour, you’d never know they were made without flour, oil, eggs, or refined sugar. Made with wholesome gluten-free and plant-based ingredients, these muffins make a delicious breakfast or snack!
I am SO FREAKING EXCITED to share today’s recipe with you guys!!
First, because it’s for a batch of flourless muffins, and I seriously adore these things. I mean… I have an entire cookbook dedicated to them (shameless self plug!), so the commitment/adoration level is pretty high.
Second, because it’s for a batch of banana muffins which, along with banana breads, are probably one of my favourite baked goods to eat. There’s just something about that fluffy texture and subtle banana flavour that makes me weak in the knees… ya feel me?
And lastly, because this particular batch right here is vegan. Finally! I’ve been on/off experimenting with vegan flourless muffins for a few months now, but never had a batch that I was super happy with. They were either too gummy or flat or flavourless or [insert negative word here].
That is, until this batch of flourless vegan banana muffins…
Recipe title creativity on point. I know. But it tells you what you need to know!
First, that these muffins are flourless. I know some people will argue that grinding up oats until they turn into a fine flour is technically still using a flour, but… nay. I’m not buying it. Oats aren’t as processed or modified or stripped as wheat. They’re also naturally gluten-free (as long as you use certified gluten-free oats) and produce a totally different type of muffin than wheat flour does.
All you need to do is toss the raw oats into a high speed blender (I love my trusty Vitamix) and blend until they resemble a fine flour.
After that, you just toss in the remaining wet ingredients, blend, blend, scrape, scrape, and blend until you have a nice smooth batter, and voila! You have your muffin base.
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.
The muffins themselves are light, tender and subtly sweet with plenty of banana flavour. They’re not too, too sweet, with only 1/4 cup of maple syrup and 2 ripe bananas to sweeten them, but you can always sprinkle some coconut sugar on top prior to baking or toss in some chocolate chips. I go through phases when it comes to muffin add-ins and opted to leave them out this time so I could have a purer banana flavour, but you do you, boo!
No matter what, you’ll have a batch of gluten-free and vegan banana muffins made with wholesome ingredients like oats, almond butter, flax, maple syrup, and bananas. They’re egg-free and dairy-free (obvs), and you can easily make them nut-free by replacing the almond butter with soy nut butter and the almond milk with another non-dairy milk like rice or soy.
Oh, and if you want to see more recipes like this one, you should totally check out my cookbook, which has another 80 flourless recipes for you to love. You can find it on Amazon, Barnes & Noble, or Indiebound.
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!
- 2 cups (160 g) oats, gluten-free if needed
- 2 tbsp (14 g) ground flaxseed
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120 ml) unsweetened almond milk*
- 1/4 cup (64 g) almond butter*
- 1/4 cup (60 ml) maple syrup
- 2 tsp (10 ml) vanilla extract
- 2 medium-sized ripe bananas (1 cup [200 g])
- Preheat your oven to 350°F (176°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, cinnamon, baking powder, baking soda and 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 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.
- Spoon the batter into the prepared muffin cups, filling each one about 3/4 of the way full.
- Bake for 20 - 22 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. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
** Alternatively, you can replace the oats with 1 1/2 cup2 (160 g) of oat flour and mix everything by hand.
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Looking for more flourless muffin recipes? Try one of these!
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