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.
These are incredible! I took a chance and used instant oats, and sprinkled a tad bit of walnut on top of each one. Too good to be true!
Sounds delicious!
This recipe is now made on repeat in my house. I love how easy it is to make & how yummy and moist the muffins are! I usually make 1 1/2 of the recipe at a time to fill a whole 12 pan of muffins.
Yay! So thrilled to hear that 🙂 Thanks Abigail!
Lovely recipe! Just made these on a rainy day and they are just what I needed. Perfect amount of sweetness, choc chips & cinnamon flavour.
I’m so happy to hear this! These are perfect for a rainy day! Thanks so much for your comment Amy! 🙂
These were so delicious! Subbed blueberries for the choc chips and added a little bit of vanilla protein powder and a little less maple syrup YUM!
So happy you loved these muffins! Thanks for the yummy sub tips! 🙂
Hi! Can you substitute whole wheat flour for the oat flour?
I haven’t tried that substitution in these muffins, so I’m not sure how it would work. Oat flour absorbs a lot more liquid than whole wheat flour so it wouldn’t be a 1:1 substitution. Wish I could be of more help!
I tried it and they worked out! My 2 year old loved eating them for breakfast 🙂 Thanks for all the great recipes!
What is the nutritional info for these muffins?
These were great! I did change a few things: I used old-fashioned oats and did not pulse the whole ones. They worked great for my taste; added a little chew. I used blueberries instead of chocolate chips, and only used 2 tablespoons of brown sugar. I think they were plenty sweet enough 🙂 thanks for sharing
Made them yesterday and am looking forward to eating them all week!
Funny story – I didn’t notice the part about instant oats ahead of time. The only instant oats I had were honey and almond flavored, but I was already halfway through the recipe, so decided….why not? They came out great! I’ve been working through several of your recipes in the past week and have enjoyed them all.
Hello, did you change this recipe? I had this saved on pinterest and just made them last week. The ones I made used honey and there was no sugar in the recipe. The pictures were different too. I LOVED the sugarless recipe so I’m hoping I’m just looking in the wrong spot. Thanks!
Hi Heidi, I did not change this recipe. A few other readers have told me about this; apparently my recipe got linked on Pinterest to someone else’s photo which has caused a mix-up. I’m not sure which recipe you are looking for either. I apologize!
Never mind – I found it. For some reason my pinterest link is sending me to your website and not to the website I originally pinned.
I will have to try your recipe too – looks delicious!
Yeah I’m not sure why that is happening and sorry for the confusion! Thanks Heidi! 🙂
Hey! Did you find the other recipe? The same thing happened to me and I’m trying to track down the other recipe that doesn’t use sugar but honey instead. If you’d link it or tag me I’d so appreciate it!
Looking forward to trying this recipe! Can the batter be made ahead of time?
Great! I hope you love it! I wouldn’t make the batter ahead of time. It’s important for the baking agents to hit the heat of the oven soon after being added to the other ingredients.