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
Is there anyway to figure out the carb count in these muffins?
Hi Lynette! Each muffin has about 16g of carbs.
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!
Question have you ever adapted these egg free as well as dairy and gluten free?
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 🙂
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! 🙂
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!
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!
Yes, they just need to be like a flour so you could grind them up first and then just mix everything by hand.
These are not gluten free….there are rolled oats in the recipe!
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
Hi this recipe looks awesomr, my ? is would it be okay to sub raw agave for the honey
Definitely! Any liquid sweetener would work.
I cant digest flaxseed very well. Is there a substitute for it or can I just omit it?
Are you able to digest chia seeds? Because those would work as well!
Oops I didn’t read down far enough to see your answer about substituting chia for flaxseed.. Would you use the exact same amount of chia seeds as for the flaxseed? I’m excited to try your recipe now that I have all the ingredients!
Yup! It would be the same amount 🙂
Hi! If I just made almond milk, should I dry out /dehydrate the pulp before using it in this recipe? Thanks!
You might want to dehydrate it a little bit, Makenzie, or the batter might end up too wet.
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?
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.
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!
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!
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 🙂
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 🙂
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 🙂
Thanks Amanda I will give them a go and check back in to let you know how they turned out 🙂
Oh thank goodness! I’ve been scrolling down hoping someone had asked this question as I can’t have oats either! Yay!! I must try these!!
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 🙂
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!
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?
You could sub it with peanut butter, or soy nut or sunflower seed butters 🙂
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.
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. 🙂
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 🙂
these look amazing!! new to your site and I have been drooling with everything ive seen!
I don’t have any flaxseeds! Can I leave them out, or sub something else!?
I don’t think so 😕 A few people have tried and said they didn’t turn out as fluffy
I don’t have any flaxseeds either, and was wondering what the purpose of the flaxseeds is in the recipe so I could try out a substitute? Obviously it’s not a sub for eggs since your recipe calls for 1 egg.. does it take the place of fats/oil in the recipe? Thanks!
Yum! I love finding new banana recipes 🙂