Home > Desserts > Flourless Banana Muffins Flourless Banana Muffins July 1, 2020 | 66 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Soft, chewy, and moist, Flourless Banana Muffins are made without any flour or refined sugars! Add chocolate chips for a fun flavor addition; nuts or dried fruits work well, too. This recipe relies on pantry staples — no unique ingredients needed! Flourless Banana Muffins After sharing these healthy pumpkin muffins, I knew I had to create a banana version– stat! Those muffins have been wildly popular, and I’m thrilled to share this recipe today that stacks up similarly to the pumpkin muffins: no flour, no butter, and no refined sugars. These naturally gluten-free muffins (see quick tip below) are made with regular pantry staples. No strange ingredients that require a stop at a specialty health-food store or online purchase. The ingredient list is also fairly short; below I’ve listed out the ingredients we use in these muffins. QUICK TIPWhile the ingredients in Flourless Banana Muffins are naturally gluten free, make sure to check all your ingredient labels to be sure they weren’t processed in a facility with gluten. Ingredients Old fashioned oats. More on this ingredient below! Overripe bananas. The riper the bananas, the sweeter the muffins! I wait until the banana skins are very spotty all over. A large egg. Baking agents. Baking soda and baking powder make the muffins light and fluffy. make sure your agents are fresh before starting. Ground cinnamon. While you technically don’t have to add this ingredient, it adds a nicely complementary flavor to the bananas. Salt. This helps balance everything and intensify flavors. Vanilla extract. Another optional ingredient, but it adds a nice subtle flavor. Coconut oil. Just a little bit of oil is all it takes, but make sure to use melted oil when measuring it. Allow melted coconut oil to cool back to room temperature before adding it to the batter or it will clump up. Pure maple syrup. These muffins are sweetened naturally with pure maple syrup — a natural sugar alternative. Maple syrup supplies important vitamins and nutrients among many other health benefits. Dark chocolate chips. Dark chocolate offers health benefits and a fun textural addition to these muffins. Milk or semi-sweet chocolate can be used, but it does make these muffins slightly less nutritious. Without flour in these flourless muffins, what are we using? Regular old-fashioned oats! (Make sure to use old-fashioned or rolled oats, not quick or steel-cut oats). The oats are blended up before getting added to the batter, and they resemble flour and serve the same function; below is a quick breakdown of the process. How to make powdered oats This recipe uses quick oats or old-fashioned oats. Add the old-fashioned oats to a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour. Stir the oats around to be sure that all the oats have been finely ground and there aren’t any whole oats left (this will affect the texture and liquid absorption of these flourless muffins). QUICK TIPMake sure to fill the 1 cup measurement of old fashioned oats to the very top. Then level off the top by scraping the backside of a table knife across the top. (There is no need to measure the oats after they’ve been blended and are in powdered form). Flourless Banana Muffin tips Generously grease the muffin tin. I don’t recommend muffin liners for these muffins; the batter sticks to the liners. Make sure to really grease the cavities well. Of course, a good muffin tin also makes a world of difference. These tins are my absolute favorite, and I’ve never had a problem with muffins not releasing nicely. Thoroughly mash the bananas to avoid unpleasant chunks in the muffins. If you don’t want to take the time to mash with a fork, use an electric hand mixer to mash them quickly. Add a few dark chocolate chips on top. I like to add a few extra chocolate chips on top of each muffin before putting them into the oven. Not only does this make the tops look nicer, it also ensures there is a chocolate chip in every bite! Love salty sweet? Add a small sprinkle of Maldon® sea salt flakes to the tops of these Flourless Banana Muffins right out of the oven. Flourless Banana Muffin storage Once completely cooled, store the muffins in an airtight container at room temperature. Flourless Banana Muffins are best eaten within 2-3 days. To freeze/thaw: Cool muffins completely before wrapping and freezing. To freeze: Wrap Flourless Banana Muffins individually in plastic wrap and then place in large freezer bags. To thaw: Set out at room temperature, or heat frozen muffins in the microwave. MoreRecipesApple MuffinsChocolate Banana BreadEasy Banana BreadApplesauce Muffins FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Flourless Banana Muffins 4.77 from 21 votes - Review this recipe Soft, chewy, and moist Flourless Banana Muffins are made without any flour or refined sugars! Add chocolate chips for a fun flavor addition; nuts or dried fruits also work. SAVE TO RECIPE BOX Print Recipe Flourless Banana Muffins 4.77 from 21 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Soft, chewy, and moist Flourless Banana Muffins are made without any flour or refined sugars! Add chocolate chips for a fun flavor addition; nuts or dried fruits also work. Course Breakfast, Snack, Vegetarian Cuisine American, Vegan, Vegetarian Keyword flourless banana muffins Prep Time 15 minutes minutes Cook Time 25 minutes minutes Total Time 40 minutes minutes Servings 9 muffins Chelsea Lords Calories 178kcal Author Chelsea Lords Ingredients▢ 1 cup old-fashioned oats (not steel cut or quick oats)▢ 1 cup very ripe mashed bananas (~2-3 large bananas)▢ 1 large egg▢ 1/4 cup + 2 tablespoons pure maple syrup▢ 1/2 teaspoon baking soda▢ 1/4 teaspoon baking powder▢ 1/2 teaspoon ground cinnamon▢ 1/4 teaspoon salt▢ 2 tablespoons melted coconut oil▢ 1 teaspoon vanilla extract▢ 1/4 cup dark chocolate chips▢ 1/4 cup mini chocolate chips (See Note 1)US - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F. Generously grease 9 cavities of a muffin tin. Melt the coconut oil and set aside so it can come back to room temperature (we don't want to add hot oil to the batter).BLEND OATS: Fill the 1 cup measure of oats to the very top. Then level off the top by scraping the backside of a table knife across the top. Add the cup of oats to a blender or food processor and blend until the oats resemble flour -- a fine powder. If needed, stir and re-blend to break up larger chunks of oats. Set aside.BANANA: Mash 2-3 very ripe bananas in a small bowl with the back of a fork. Mash thoroughly.BATTER: Add the mashed banana, egg, maple syrup, baking soda, baking powder, cinnamon, salt, melted coconut oil, and vanilla extract to a large bowl. Stir until well combined. Add in the blended oats and stir until combined. Add in the dark chocolate chips and mini chocolate chips and stir again.BAKE: Transfer the batter into the prepared muffin tin, adding equal amounts to the 9 cavities; cavities should be about 3/4 filled. If desired, add a few more chocolate chips on top. Bake for 23-26 minutes or until no longer gooey/wet looking on top and lightly browned around the edges (if you lightly touch the muffin, it should spring back). Remove from the oven and let stand for 5 minutes before using the tines of a fork to coax the muffins out onto a cooling rack. Video Recipe NotesNote 1: Chocolate: Dark chocolate offers health benefits and a fun textural addition to these muffins. Milk or semi-sweet chocolate can be used instead, but it does make these muffins slightly less nutritious. You can use all miniature chocolate chips or all dark chocolate chips if preferred; just keep the amount to 1/2 cup total. Chocolate doesn't contain gluten, but check the label to be sure. Nutrition FactsServing: 9muffins | Calories: 178kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 156mg | Potassium: 191mg | Fiber: 2g | Sugar: 16g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.