These Flourless Banana Muffins are soft, chewy, and moist, made without flour or refined sugars. Plus, they’re made with pantry staples!
author’s note
The Banana Muffins That Never Fail!
After sharing my healthy pumpkin muffins, I couldn’t stop thinking about how good a banana version would be. My family goes through bananas so quickly, and I almost always have a few too-ripe ones sitting on the counter. Turning them into muffins just felt like the natural next step.
Those pumpkin muffins quickly became a reader favorite, so I’m extra excited to share this recipe today. Just like the pumpkin version, these banana muffins are made without flour, butter, or refined sugar. They’re naturally gluten-free and come together with everyday pantry staples, so there’s no need to run to a specialty store or order anything online.
Quick Tip
While the ingredients in Gluten-Free 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 In Flourless Banana Muffins
- Old Fashioned Oats: Blend into oat flour for your gluten-free muffins.
- Overripe Bananas: The sweeter the bananas, the sweeter the muffins.
- Egg: Helps hold everything together and improves texture.
- Baking Agents: Makes the muffins light and fluffy. Check they’re fresh.
- Ground Cinnamon and Salt: Optional, but enhance and balance flavors.
- Vanilla Extract: Optional for a subtle flavor enhancement.
- Coconut Oil: Use a small amount, melted and cooled.
- Pure Maple Syrup: Many reviewers have said honey works great!
- Dark Chocolate Chips: You can also use milk or semi-sweet chocolate.
Featured Comment
Made these and they turned out perfectly! My entire family (including my hubby) devoured them! Thanks for the great easy recipe!
– Laura
How To Make Flourless Banana Muffins
- Prep: Let the coconut oil cool before adding it to the batter.
- Blend Oats: Level off the oats before blending for the right amount.
- Mash Bananas: Mash 2-3 ripe bananas with a fork until they’re smooth.
- Mix Batter: Stir until combined, but don’t overmix to keep them fluffy.
- Bake: Test the muffins by gently pressing them; they should bounce back when ready.
- Cool: Use a fork to gently lift the muffins without breaking them.
Tips For Success
- Grease Tin: Generously grease the muffin tin for easy release. Avoid liners as the batter sticks to them.
- Smooth Batter: Thoroughly mash the bananas to avoid lumps in your Flourless Banana Muffins. For speed, use an electric mixer.
- Extra Chocolate: Add a few extra chocolate chips on top of each muffin before baking.
- Salty Sweet Touch: Optionally, sprinkle Maldon® sea salt flakes on the muffins fresh out of the oven.
Storage
- Cool muffins completely before wrapping and freezing.
- To freeze: Wrap Gluten-Free 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.
More Gluten-Free Recipes:
Desserts
Gluten-Free Carrot Cake
Breakfast
Gluten Free Zucchini Muffins
Desserts
Gluten Free Apple Muffins
Desserts
Gluten Free Brownies Recipe
Flourless Banana Muffins
Video
Equipment
- Blender or food processor
Ingredients
- 1 cup old-fashioned oats not steel cut or quick oats
- 1 cup mashed banana 2–3 large bananas
- 1 large egg
- 1/4 cup + 2 tablespoons 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
Instructions
- Preheat the oven to 350°F and grease 9 cavities of a muffin pan. Melt the coconut oil and set aside to cool to room temperature.
- Fill a 1-cup measuring cup with oats and level the top with a knife. Blend the oats in a food processor or blender until they resemble a fine flour. If needed, stir and reblend to break up larger chunks. Set aside.
- Mash very ripe bananas in a small bowl with the back of a fork. Mash thoroughly.
- 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 the blended oats and stir until combined. Add dark chocolate chips and mini chocolate chips and stir again.
- Transfer the batter into the prepared muffin pan, 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 lightly browned around the edges and no longer gooey/wet looking on top (if you lightly touch the muffin, it should spring back). Remove from oven and let stand 5 minutes before using a fork to coax the muffins out onto a cooling rack.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just saw these on FG and they look great! I just posted banana oatmeal choc chip cookies today with very little butter. But they do have flour 🙂 Your muffins look awesome! Need to try!
So I am a huge muffin person but never make them! Obviously I needed this recipe. Love that they are flourless! Genius, Chelsea!!
WOW-these muffins are gorgeous! the texture is perfect, I love all those chocolate chips, and the fact that they’re so healthified is amazing! YUM YUM YUMMERS
Love these flourless muffins! They look delicious and perfect for a healthier start to the morning!
These look insanely good! I love baking with oat flour. I am going to have to let my bananas go brown so that I can make these ASAP.
These muffins look amazing! Love that they are flour less!
The Texture of these muffins looks perfect. I can never resist gooey chocolate in a muffin.
These look great– and I happen to have two sad looking bananas on my counter. Still love your flourless oat pumpkin muffins- made a batch or two of them this week and froze some extras. Can’t wait to try these. Thanks!
Ohhh I LOVE those big chunks of chocolate chips inside these cute lil’ muffins! And because they’re on the healthier side, you can have 3 or 4, right ;).
I love this recipe, I made something similar, but I actually used a little flour, and blueberries, but I love all that chocolate, may have to try it your way!