Flourless banana bread muffins that are gluten-free, sugar-free, dairy-free, oil-free and whipped up in the blender in under 5 minutes flat!
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…
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…
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.
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.
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Flourless Banana Bread Muffins
- Total Time: 15 mins
- Yield: 9 muffins 1x
Ingredients
- 1/4 cup (64 g) almond butter*
- 2 ripe medium bananas (200 g or 1 cup mashed)
- 1 large egg
- 2 Tbsp (40 g) honey
- 1/2 cup (40 g) rolled oats
- 1/4 cup (28 g) almond flour/meal**
- 2 Tbsp (14 g) ground flaxseed
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
- Add all ingredients to a blender and blend on high until oats are broken down and batter is smooth and creamy.
- Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full.
- 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 1/4 cup more oats.
- Prep Time: 5 mins
- Cook Time: 10 mins
Looking for more delicious flourless muffin recipes? Try one of these!
Flourless Chocolate Chip Almond Butter Muffins
Flourless Double Chocolate Chip Muffins
Flourless Apple Cinnamon Muffins
Flourless Vegan Banana Muffins
Banana Oat Greek Yogurt Muffins
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.
Yum these look delicious! Pinning this for later!
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
JUST made these! Subbed an extra 1/4C of oats in place of almond flour and they are. so! delicious!
Yummm I’m so making these soon!!
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.
What a great recipe, thank you for posting this- I cannot wait to try this out.
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These couldn’t be any more perfect! I am seriously in love my friend. Fabulous job!! Tweeted, pinned, all that jazz 🙂
OH YUM!! (Bring some of these to Blend!!)
🙂
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!
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 😀
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!
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! 😀
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!
Those look delicious, Amanda!
You just made banana peels look beautiful.
And you just made banana bread flourless! AND easy!! Pinning!
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!
My mom is the same.exact.way, and yeah… I don’t get it!
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.
These look sooo fluffy!!! haha yumm banana bread is amazing
With the exception of chocolate chips, banana muffins or bread need to be eaten in its original state- with butter.
With
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!
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 😆
Those look yummy! I always run out of bananas too…. But sometimes I buy brown ones on sale for bread!
I have some overripe bananas too!!! Must try!
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 😉
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
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…
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 🙂
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. (:
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!
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.
AHHH WHY DON’T I HAVE ANY OVER RIPE BANANAS? These would be so good with yogurt and almond butter! Pinning now!!
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!:)
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. 🙂
😆 The image that puts in my head is absolute perfection 😉
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 🙂
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.
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 😉
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!
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.