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!
Healthy Never Tasted So Good!
When I first set out to create recipes for flourless baked goods, I had a very clear mission. Make breads and muffins with a few simple ingredients that turn out so delicious 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.
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. 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
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.
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!
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,
5-Ingredient Flourless Banana Muffins
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 12
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!
- 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
- 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.
- 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 muffins in an airtight container on the counter for 2-3 days or in the refrigerator for up to a week.
