Naturally sweetened with maple syrup, these 5-Ingredient Flourless Banana Muffins are so delicious and moist, they’ll never miss what’s not in them. Flour-free, dairy-free and insanely tasty, you’ll feel great about serving them to your family!

Flourless Banana Muffins by The BakerMama

Healthy Never Tasted So Good!

When I first set out to create a great recipe for flourless baked goods, I had a very clear mission. Make breads and muffins with a few simple ingredients that turn out so full of flavor you’ll never miss the flour, butter, oil, or sugars or salt they don’t have in them. And y’all, I did it. These Flourless Banana Muffins are flour-free, dairy-free and absolutely incredible! Of course, if you want to make truly gluten-free banana muffins, be sure to use gluten-free oats. Either way, the results are YUM.

Flour-free is not just muffins! Try one of my flourless quick bread recipes. They’re all easily made in the blender with minimal ingredients and you’d never believe they don’t have any flour, butter, oil or granulated sugar in them.

Flourless Banana Muffins by The BakerMama

The best part? This banana muffin recipe uses just 5 ingredients! No added white or brown sugar, salt, baking powder, specialty gluten-free flours or coconut oil in these yummy snacks. These banana oatmeal muffins are super simple by design, but some tasty add-ins could include nuts like walnuts or pecans, cinnamon, or even mini chocolate chips. Use your imagination! And, in case simplicity is your thing, skip the bowl and the whisk. With this recipe, there’s no need to stir. You just blend all of the wet ingredients and dry ingredients together in your blender and pour straight into a muffin tin coated in nonstick spray or lined with paper liners.

 

Flourless Banana Muffins by The BakerMama

How to Make Flourless Banana Muffins

Preheat the oven to 350°F. Then lightly grease a 12-cup muffin pan with non-stick cooking spray or line with muffin liners and set aside.

Add all ingredients to a blender, in the order listed, and blend just until smooth and well combined.

Pour batter into prepared muffin cups, filling each one about 3/4 of the way full. (Garnish the top of each muffin with a thin round slice of banana, if desired) Bake for about 15 minutes or until a toothpick inserted in the centers comes out clean.

Let muffins cool for 10 minutes in the pan before transferring to a cooling rack to cool completely. Store them in an airtight container on the counter for 2-3 days, or in the refrigerator for up to a week. Or, to freeze them, wrap tightly in plastic wrap, store in the freezer and thaw at room temperature.

Flourless Banana Muffins by The BakerMama

The More Muffins, the Merrier

These Blueberry Streusel Muffins are bursting with fresh blueberries and topped with an irresistible sugar streusel. My One-Bowl Muffins (Many Ways!) recipe is so easy and lets you bake several delicious muffin variations at once. The add-in options are endless! Craving something a teensy bit decadent? My Nutella Swirled Banana Muffins are moist banana muffins with swirls of chocolatey Nutella in every scrumptious bite!

Flourless Banana Muffins by The BakerMama

If you make my 5-Ingredient Flourless Banana Muffins, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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Flourless Banana Muffins by The BakerMama

5-Ingredient Flourless Banana Muffins

  • Author: The BakerMama
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 12 1x

Description

Naturally sweetened with maple syrup, these 5-Ingredient Flourless Banana Muffins are so delicious and moist, they’ll never notice what’s missing. Flour-free, dairy-free and insanely tasty, you’ll feel great about serving them to your family!


Ingredients

Scale
  • 3 medium ripe bananas
  • 2 large eggs
  • 1/4 cup pure maple syrup (or honey)
  • 1 teaspoon baking soda
  • 2 cups old-fashioned rolled oats

Instructions

  1. Preheat oven to 350°F. Lightly grease a 12-cup muffin pan with non-stick cooking spray or line with muffin liners and set aside.
  2. Add all ingredients to a blender, in the order listed, and blend just until smooth and well combined. Pour batter into prepared muffin cups, filling each one about 3/4 of the way full. (Garnish the top of each muffin with a thin round slice of banana, if desired) Bake for about 15 minutes or until a toothpick inserted in the centers comes out clean.
  3. Let muffins cool for 10 minutes in the pan before transferring to a cooling rack to cool completely.

*Store muffins in an airtight container on the counter for 2-3 days or in the refrigerator for up to a week.


About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. Delicious!
    This was suuuch a quick and easy recipe! Love that it’s healthy for my little ones. I used maple syrup and date syrup and just eyeballed everything (other than the bananas lol) – I don’t necessarily recommend doing that but mine turned out great! I know adding nuts or chocolate chips would be yummy too. Thanks so much for this recipe!! 💛

    1. Hi Ashley! I haven’t tested the recipe with applesauce, but it’s certainly worth a try. The texture will probably be moister and they might need to bake a bit longer. I hope they turn you just as great! Enjoy!

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