Flourless banana bread muffins that are gluten-free, sugar-free, dairy-free, oil-free and whipped up in the blender in under 5 minutes flat!
A strange thing happened to me this past weekend… I actually found myself in the company of a pair of overly spotty bananas. And no, that’s not me trying to be cute or coy — I mean that quite literally. There I was, standing in my kitchen on Sunday afternoon, staring down a pair of too-brown bananas that were sitting on my counter, and wondering how the heck I got myself into that kind of situation.
See, too-brown bananas are a rarity around these parts… I’m more likely to run out of bananas than I am to find some that are too brown, and for a few good reasons. First, I average about 2 bananas per day, meaning that most bananas end up digested before they end up too brown. Second, I have a feeling that my definition of “too-brown” might be a little browner than the average person’s, and I don’t often come across a banana that I consider too ripe to eat as-is. But, lo and behold, I met my match…
Fortunately, when life tosses you brown bananas, you can make banana bread.
Unfortunately, the idea to do so dawned on me a little late in the day and I only had about 30 minutes to spare before I needed to run out the door to head over to my parents’ for dinner… not ideal when a loaf has to spend around 50 minutes in the oven.
Fortunately, necessity is the mother of all invention, and she birthed a pretty awesome recipe this time around.
Unfortunately, using “birthed” when referring to a recipe is probably about as appealing as relating it to… well… never mind. I should probably stop there before I lose you. I think I’ll stick to pictures instead…
It’s been a handful of months since I’ve made a batch of flourless muffins, which is a handful of months too long. I love these little buggers. This batch is a tad bit different from my previous batches in that it uses two bananas instead of one and almond flour in place of half of the almond butter, but the result is the same — a soft and fluffy muffin that tastes just like a slice of banana bread and is gluten-free, refined sugar-free, dairy-free, oil-free, and made in the blender in under 5 minutes flat.
I thought about tossing in a small handful of chocolate chips or slivered almonds, but I’m a fan of keeping things simple when it comes to banana bread, so I decided to leave them as-is. The extra banana makes a big difference when it comes to giving these muffins a banana bread feel, making them the prefect way to get a fix when you only have 15 minutes to spare.
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Flourless Banana Bread Muffins
- Total Time: 15 mins
- Yield: 9 muffins 1x
Ingredients
- 1/4 cup (64 g) almond butter*
- 2 ripe medium bananas (200 g or 1 cup mashed)
- 1 large egg
- 2 Tbsp (40 g) honey
- 1/2 cup (40 g) rolled oats
- 1/4 cup (28 g) almond flour/meal**
- 2 Tbsp (14 g) ground flaxseed
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 375F (190C) and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
- Add all ingredients to a blender and blend on high until oats are broken down and batter is smooth and creamy.
- Pour batter into prepared muffin pan, filling each cavity until it is about 3/4 full.
- Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
Notes
* can sub with any nut/seed butter. ** can sub with 1/4 cup more oats.
- Prep Time: 5 mins
- Cook Time: 10 mins
Looking for more delicious flourless muffin recipes? Try one of these!
Flourless Chocolate Chip Almond Butter Muffins
Flourless Double Chocolate Chip Muffins
Flourless Apple Cinnamon Muffins
Flourless Vegan Banana Muffins
Banana Oat Greek Yogurt Muffins
Thank you, thank you, THANK YOU! For the next few months, I have to avoid sugar, wheat, and dairy…so these muffins look perfect! I love banana bread and I can’t believe I now have a recipe! Thank you so much! I have already pinned a picture and CAN’T WAIT to make them!!!!!!
OMG…you and I both posted banana bread recipes today! We are totally on the same wavelength right now. I love banana bread and these muffins are perfection! I love that you threw in almond butter with them too. Another must try!
Great minds 😀
These banana bread muffins look amazing! I love how they are flourless. I have some ripe bananas in my kitchen that I can now put to good use!
those look delicious! i’m terrible in the kitchen but i’ll def give these a try!
Wow those look really good as well as light and fluffy. Anything light and fluffy is a winner in my eyes. Everything looks really good and thank you for sharing.
Those look adorable and tasty. I’m the same as you… I love bananas so they are pretty much gone right after I buy them. I actually love super ripe bananas because I usually mix them in with oatmeal or mush them into bran cereal with almond milk. I only really like bananas to be on the less ripe side if I am eating one plain, which is rare.
I like banana bread both simple and with add-ins. I’ve done walnuts, almonds, chocolate chips, cocoa powder, and peanut butter chips (on separate occasions! Not all in the same bread!). I love all variations that I have come across.
I think I’m craving banana bread now!!! 🙂
All I have to say is 1) Can I come live w/ you? 2) If you don’t want me, can you at least enjoy one or two of these in my honor? 🙂
For a chocolate lover I am actually shocked you chose not to throw some chocolate chips in there! Who ARE you?!?!
😆 Banana bread is probably the only thing I prefer without chocolate. I’ll add some chips in on occasion, but then I find myself wanting to eat around them. I know. Blasphemy.
These look perfect, and I have all of the ingredients, which makes it more perfect! I love getting new breakfast recipes to try out and eat. 🙂
LOVE these!! OMG and it would be so super easy to use protein powder or greek yogurt to kick up the protein for post workout. Banana muffins anytime right? lolz! Thanks so much for this recipe!
I’ve totally been loving all things banana lately.
And might I add these muffins are SO CUTE? They look like the perfect size so I don’t feel like I’m eating a truck full of butter haha!
I mentioned your almond butter muffins in my post for today too! 🙂
You had me hooked after I read the first line. These look great! I don’t discriminate when it comes to banana bread. With no mix-ins or lots of mix-ins…I love it all! As for bananas, I like them not green, but not super brown…somewhere in the middle.
Looks like I know what I am doing with my next batch of bananas! You are seriously the recipe queen! 😀
Mhmm, these look absolutely delicious, Amanda! I actually don’t think I’ve ever made any type of baked bread/muffin without some sort of flour, so I’m intrigued. They look oh-so dense and moist! I’m a haauuugggeee fan of banana bread and have so many happy memories that revolve me eating them on weekend mornings with my dad.
Beautiful photography, as always! Pinning!
Thanks love! I’m almost afraid to click over to your chicken alfredo recipe. I caught a tiny glimpse of it and omigosh… I may die.
Actually, I really love brown bananas. I know it’s weird and maybe some would call my taste gross, but I just like them soft and sweet.
I made your flourless chocolate chip almond butter muffins in cake foem – it was to die for!!!
I have been desperate enough to eat a banana in every condition, BUT I think the best is when it has juuuuust a few brown spots!
And I like to add chocolate chips + nuts to my banana bread. My family is all about texture, so having a little bit of a crunch is a plus for us!
I love how easy these sound! I also love banana bread, I keep meaning to try your flour less chocolate chip muffins and now I have another one I really want to try!
Oh yeah I buy the discounted already brown bananas just because there is no way bananas are going brown in this house!
Justin and I LOVE banana bread, so banana bread in muffin form sounds absolutely fantastic! I ALWAYS have bananas in the house and sometimes by the end of the week a few don’t get eaten, so this is definitely a perfect way to use them up. AND, I like my bananas mostly yellow with just a few spots!
I hate bananas more than most things in this world. Except peanut butter. And when the two get put together it’s like more than I can handle. BUT I love banana bread. Like I told Sam when she posted about it a few days ago, I never have overly ripe bananas because I can’t stand the smell of them, so they can’t sit in my house long enough to get to that point. I wanted to make banana muffins for the blog a few months back and I actually had to put my bananas in the stairwell because I could smell them from my bed (I have a studio). Not sure WHY I love banana bread, but I do.
Why yes, yes I do receive the award for the most unnecessary comment of the day.
😆 You’re wonderful <3
These look great! Can you sub with oat flour?
Sure can! Just toss another 1/4 cup of oats into the blender instead. If the dough ends up a little too dry, a splash of almond milk will do the trick.
Great, Thanks! Can’t wait to try them!
Omg I want to eat all of these!!! I love the way the texture looks on them, just perfect!!
OH yummy! you are going to KILL me but I currently have 4…yes 4… overly ripe bananas. And by overly-ripe I mean almost black lol. I was going to make a loaf of banana bread today and now I think I will make these too! Wahoo! A win for my poor banana eating skills this week!
TWSS TWSS TWSS TWSS … sorry. Just couldn’t help myself 🙂 also, btw, these look delicious 🙂
I totally want these muffins now! I hate spotted bananas, so I usually only buy 3-4 at a time so I can make sure they stay yellow.
Heck yeah to blender muffins! I love yellow or spotted bananas equally – I just tried some baby “apple bananas” and they are becoming my new fav! And I don’t know why – but I gotta have walnuts in my banana bread – one of my neighbors gives out fresh baked banana bread every Christmas and she sprinkles cinnamon honey walnuts on top and they are just soooo good!
The last time I made some flourless banana muffins, they turned out so dry…I need to follow your recipe next time as yours look divine! Thanks for sharing lady <3
That’s a great ideate add almond butter to the mix because, of course, I would want to spread almond butter on top anyway, so this just makes it extra portable.
I prefer my bananas the day that first turn yellow. Overly ripe are far too sweet for me but greenies have kind of a harsh taste. I’ve actually not had much banana bread in my life. My mom HATES it so she never made it when i was growing up and I rarely bake myself so I’ll have to give this a try and see what I think. I’m guessing I’d favor the bread sans add-ins.
They’re definitely a quick and easy way to get some taste-testing in 😉 I loved banana bread for as long as I can remember, but my mom never made it often enough because the bananas “weren’t ripe enough.” I thought she was just making excuses, but apparently she was on to something 😆
I just had banana bread for pre-breakfast today (apparently I do that sometimes now)…and I am a huge fan. Naturally, I’m interested in eating it in muffin form 😉
I think a banana has to be reaaaaally spotty before I consider it to brown for me to eat. Ideal is a few spots, but really, I’m not picky….I don’t like them with any green though.
I usually add chocolate chips to banana bread, because chocolate.
My mom just bought a huge load of bananas from costco yesterday and she never manages to finish them by herself so this recipe came just in time! They look delicious 🙂
My huge sweet tooth definitely likes bananas on the riper side! Great minds think alike! Love that these can be whipped up in the blender!
These are great! I’m going to be super annoying and omit the almond flour because I don’t have any. I like bananas the day they turn ripe – with just a hint of green on either end. I haaaaate the smell of ripe bananas – yuck/icky/no/bleh
Did I tell you my work makes an awesome banana bread with chocolate ganache on top? It’s killer.
Oh please, if you make these without almond flour, let us know how they turn out, because I don’t have any almond flour as well, but am feeling (apparently) less adventurous than you. 🙂
Hi Joy! You’d probably be just fine subbing the almond flour with 1/4 cup more rolled oats.
I wonder what I could use instead of rolled oats. I am allergic to oats. Any suggestions.
The best bananas for eating are between green and spotty. I also rarely have any spotty bananas! I am going to leave a few though purely to make these – they look like the perfect after dinner sweet tooth satisfyer!
Oh, these look delicious!!!
And how have I never thought of using a blender when baking?! Such a good idea 🙂
Ahhhh, the muffins! Look delicious…Do you think I can sub the almond meal with oat flour?…As for bananas, I go through phases where I eat them often and when I don’t. I always have them on my counter and will occasionally run into the overriped situation – more often in the summer when things get riper faster because it is warmer.
Yup! Oat flour probably wouldn’t be a problem. And ugh… I don’t even want to think about the warmer months and the fruit fly situation just yet…
Ahaha, I too made banana cupcakes last week 😀 I am the great admirer of chocolate shaving, but sometimes simple things really work better 😉 By the way, I almost never manage to taste such brown bananas… I eat them in a “yellow” phase!
Yum! This makes me realize I haven’t had banana bread in a really long time. I prefer my bananas ripe but not extraaaa ripe- there’s a total difference in my mind! But I’m like you with add-ins, I prefer it simple to too many extras
I love new banana bread/muffin recipes…especially simple ones! Definitely giving these a shot later this week, thanks girl!
Honestly, the only reason preventing me from whipping up banana-baked goodies -my favorite kind- every week is the little matter of a household of monkeys flying through bananas! While I am on board with the addition of chocolate-chips in banana bread(nothing more), sometimes you just want that good ol’ banana flavor to shine.
Freckled bananas are the most beautiful kind!
I can do chocolate chips sometimes too, but there are times where I find myself eating around the chocolate to try and just get the banana parts 😆 That actually sounds like blasphemy…
Looks delicious one. I love the banana muffins. Its something ingredients slightly different to me. But love it. Just a slight difference.Thanks for sharing. Will do it 😘😘
Very good recipe – thank you! My bananas weren’t ripe enough, so I think these would be even sweeter with ripe bananas. I will definitely make these again.
I actually just made banana bread this past weekend! I don’t know how I ended up with ripe bananas, either. It’s like they ripened over night or something, haha. Sometimes simple is the best, and I feel like banana bread is just delicious as it is, so why mess with a good thing, right?!
I love to keep banana bread simple so I can add a thick layer of nut butter on top : )