Flourless Banana Muffins (Gluten Free, Dairy Free)
Flourless Banana Muffins are easy, healthy banana muffins made with whole grain oat flour and no refined sugar. They’re tender, delicious and come together in just one bowl!
I love baking year round, but when the weather is colder, I just can’t seem to stop. Baking has always been my outlet, and while I do love making desserts, I try to bake healthful recipes to keep sugar to a minimum.
These Flourless Banana Muffins have been on repeat because they’re easy, delicious and healthy.
I highly recommend slathering one of these muffins with your favorite nut butter to make it even more satisfying. 🙂
Why you’ll love this recipe:
- These oat flour banana muffins are incredibly easy and come together in just one bowl.
- They’re light and fluffy with big banana and warm cinnamon flavor.
- They’re healthier because they’re completely whole grain, and contain no refined sugar and minimal oil.
- The walnuts give these flourless banana muffins a nice crunchy texture!
Recipe ingredients
There are only a few simple, wholesome ingredients necessary for these fluffy flourless banana muffins, most of which you probably already have on hand:
- Bananas
- Eggs
- Coconut sugar
- Oil (your favorite)
- Almond milk (or your favorite milk)
- Oat flour
- Baking powder
- Ground cinnamon
- Baking soda
- Walnuts
How to make this recipe
It doesn’t get easier than this flourless banana muffin recipe. They come together in mere minutes with just one bowl!
- Place the banana in a large bowl and mash with a fork.
- Add the eggs, sugar, oil and almond milk and whisk well to combine.
- Add the oat flour, baking powder, ground cinnamon, baking soda and salt, and whisk until all of the dry ingredients are incorporated.
- Divide the batter into (12) muffin cups lined with paper liners and bake for 15-20 minutes.
- Cool in the pan for 10 minutes, then remove from the pan and cool completely.
FAQs
Oat flour is simply ground oatmeal. You can purchase oat flour, or make your own using a high powered blender or food processor.
See these instructions on How to Make Oat Flour.
Oats are naturally gluten free, however many oat flour manufacturers produce it in facilities that also produce wheat products. Make sure your oat flour is certified gluten free if you’re gluten intolerant.
No oat flour? No problem! The same amount of old fashioned rolled oats may be used in place of the oat flour.
Simply blend all ingredients except for the walnuts in a blender until smooth and proceed as directed.
Recipe notes
- Use your favorite oil in this recipe. The coconut sugar may be substituted with granulated or brown sugar. Almond milk may be subbed with the milk of your choice.
- Store leftover muffins in the fridge for 3-5 days in an air tight container. Heat for 10 seconds and enjoy! Muffins are also freezer friendly.
- Be sure to use certified gluten-free oat flour or oats if gluten intolerant.
More healthy muffin recipes you’ll love:
- Almond flour banana muffins
- Blueberry lemon muffins
- Blueberry oatmeal muffins
- Carrot cake muffins
- Chocolate zucchini muffins
- Cranberry orange muffins
- Healthy blueberry muffins by Cookie + Kate
- Healthy pumpkin muffins
- Strawberry banana muffins
- Zucchini oatmeal muffins
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Flourless Banana Muffins (Gluten Free, Dairy Free)
Ingredients
- 1 cup mashed bananas about 3 medium
- 2 large eggs
- 3/4 cup coconut sugar
- 1/3 cup oil
- 1/4 cup almond milk
- 2 cups oat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup walnut pieces
Instructions
- Preheat the oven to 400 degrees and line a standard muffin pan with paper liners.
- Place the bananas in a large bowl and mash with a fork. Add the eggs, sugar, oil and almond milk, and whisk well until combined.
- Add the oat flour to the wet ingredients, then sprinkle the baking powder, cinnamon, baking soda and salt over the flour. Whisk until the dry ingredients are incorporated into the wet ingredient.
- Divide the batter between the (12) muffin cups and top the batter with the walnuts.
- Bake on the middle rack of the oven for 15-20 minutes, or until golden brown and the top of the muffins springs back when pressed gently. Remove from heat and cool for 10 minutes on a wire rack, then remove from pan and cool completely.
Notes
- Use your favorite oil in this recipe. The coconut sugar may be substituted with granulated or brown sugar. Almond milk may be subbed with the milk of your choice.
- Store leftover muffins in the fridge for 3-5 days in an air tight container. Heat for 10 seconds and enjoy! Muffins are also freezer friendly.
- Be sure to use certified gluten-free oat flour or oats if gluten intolerant.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
12 Comments on “Flourless Banana Muffins (Gluten Free, Dairy Free)”
We always have 2 things in the house: muffins and cookies. I always try to keep the muffins on the healthier side, so I’m pinning these to try for later! They’d make a great lunchbox treat for the boys!
Your boys are lucky! I always try to keep some type of baked good in the house, but my boys eat them up so fast that it’s hard to keep up! haha These would definitely be great for lunchboxes. 🙂
Thanks for sharing this amazing recipe. I totally loved the myriad of flavor.
I blended rolled oats…it was not smooth but it was quite tasty. I also replaced almond milk with regular milk. I enjoyed this recipe.
You’re welcome and I’m so glad that you enjoyed the muffins!
Banana muffins are one of my favorite snacks! I love using healthy swaps like coconut sugar as you did here.
I love having muffins around as snacks! And coconut sugar is what I use to bake them with most of the time. 🙂
Oh, I really want to try these! I have some over ripe bananas on my counter that are just begging to be made into these muffins!
It sounds like perfect timing! 🙂
I’m so with you! I’ve been baking a ton of bread lately but really need to add some muffins in! lol These look fantastic – I LOVE that they use plenty of banana.
Thanks Ashley! These are so great for all of the overripe bananas we always seem to have. 🙂
I’m always looking for new muffin recipes and this one seems to be a favorite! I only used 1/4c coconut sugar and replaced walnuts – half with wild blueberries and half with mini chocolate chips. Consistently a favorite in our house!
Thanks so much for your feedback Heidi and I’m glad you’re enjoying the muffins! 🙂