Flourless banana carrot muffins that are so tender and flavourful, you’d never know they were made without flour, oil, or refined sugar. Gluten free and made with wholesome ingredients, they make a healthy and delicious breakfast or snack.
Flourless muffins! Oh how I’ve missed thee.
I haven’t posted a new recipe for these guys since this batch of Chocolate Chip Zucchini Banana Muffins alllll the way back in March of last year, so I think we’re well overdue for one. Especially since I love making (and eating) these little muffins. They’re so light and fluffy with the most tender little crumb, that you’d really never guess they were made without flour. Or oil. Or refined sugar.
Pair that with the fact that they’re loaded with wholesome ingredients like oats, almond butter, eggs, flax, honey, bananas, and carrots, and you’ve got yourself a healthy breakfast or snack that doesn’t taste healthy at all.
I heart them big time. I also have an entire cookbook dedicated to them. And a new recipe for flourless banana carrot muffins to share with you today.
Okay! So let’s talk about the art of making flourless muffins since it’s not exactly the same as whipping up a batch of traditional ones.
Firstly and foremost-ly, they’re made in a blender. Not baked in one, but the batter itself is mixed in one. I use a Vitamix for all my mixing needs, which I know is a bit of an investment, but I’ve had mine for over 10 years now and it still works as good as new. I mostly love it because it’s powerful enough to fully break down the oats and make the batter super smooth.
Alternatively, you could also skip the whole blending process altogether and use pre-ground oat flour so that you can mix everything by hand. It’s not a 1:1 swap, but I let you know how much you’ll need to use in the recipe below. And, as always, make sure to use gluten-free oats or oat flour if you need these to be 100% gluten-free, since oats can be made on the same equipment as wheat products, despite being naturally gluten-free themselves.
The batter itself should be slightly on the thicker side – enough so that you have to spoon it into the muffin cavities. And for those, I recommend either greasing your muffin pan well or using parchment paper liners since the lack of flour and oil could cause these muffins to stick to regular paper liners.
And for these particular muffins, I also recommend transferring the batter to a large mixing bowl when it’s time to stir in the carrots. I know it’s an extra step and an extra bowl to clean, but I’ve found that it’s a little tight in the blender bowl and difficult to distribute the carrots properly. But if you can make it work, then by all means!
Oh! And if you want to see more recipes like this one, you can check out my cookbook, which has another 80 flourless recipes for you to love.
Happy eating!
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Flourless Banana Carrot Muffins
- Total Time: 30 mins
- Yield: 10 – 12 muffins 1x
Ingredients
- 1 1/2 cups (120 g) oats, gluten-free if needed
- 2 tbsp (14 g) ground flaxseed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 6 tbsp (96 g) almond butter*
- 1/4 cup (80 g) honey
- 2 tsp (10 ml) vanilla extract
- 2 medium-size ripe bananas, mashed (200 g or 1 cup)
- 1 cup (115 g) shredded carrots
Instructions
- Preheat your oven to 350°F (176°C) and prepare a muffin pan by lining the cavities with parchment paper liners or greasing them well with oil. Set aside.
- Add all the dry ingredients (oats through salt) to a high-speed blender, and process on high until the oats have broken down into the consistency of a fine flour, about 10 seconds.*
- Add all of the remaining ingredients except for the carrots, and process on high until the batter becomes smooth and creamy, about 30 seconds. Periodically stop and scrape down the sides of your blender, if necessary.
- Transfer the batter to a medium-size mixing bowl (this makes it easier to mix in the remaining ingredients), and fold in the carrots by hand.
- Spoon the batter into the prepared muffin cups, filling each one about 3/4 of the way full.
- Bake for 18 – 20 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. These muffins can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.
Notes
* You can sub this out for soy nut butter if you need these to be nut-free. ** Alternatively, you can replace the oats with 1 cup + 1 tbsp (121 g) of oat flour and mix everything by hand.
- Prep Time: 10 mins
- Cook Time: 20 mins
Looking for more flourless muffin recipes? Try one of these!
Flourless Chocolate Chip Zucchini Muffins
Flourless Banana Bread Muffins
Flourless Pumpkin Pie Muffins
Flourless Chocolate Banana Bread
Flourless Chocolate Zucchini Muffins
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This was delicious. I had to use my magic bullet to grind the oats and then mix the rest by hand, but it worked fine. I grated the carrots with my finest non-microplane grater so the texture just blended in perfectly. I’m gonna try it with a little less honey this time, but I’ve been off sugar for a while so I wouldn’t recommend lowering it unless you’re used to milder sweetness, because it’s really a perfectly light touch as is.
I made these recently and they turned out really good. I used 1/2 honey and 1/2 maple syrup. I also used bobs Red mill egg replacer. They were actually fluffy like a muffin you buy. Ive tried lots of new recipes bc of a slew of new food allergies and these are the best so far! Thanks !
I tried this at home. Definitely recommend to anyone trying this.
This is amazing! Thanks for sharing.
That’s such a fabulous idea! Maybe just the inspiration for me to get back into the kitchen to create new recipes as I’ve been slacking on that front for quite a while. Or simply another great resource for delicious meals.
These are amazing! Thank you so much!
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Have you tried the recipe with an egg substitute? i.e. 2Tbs Chia seeds to 5 Tbs water?
Overall consistency was good and they were very moist. I had to substitute natural peanut butter for the almond butter because I didn’t have any, so it that flavor came through a bit. Would probably be a little tastier with the almond butter. I enjoyed the flavor; for the kids, I had to make cream cheese frosting to get them to eat it 😂
Delicious!
Delicious, thanks so much!
I will have to try this recipe ! looks delicious
Can these be frozen?
Pls can I substitute applesauce for honey?
Wonderful cake for breakfast. I really love this flavor. Banana and Carrot is so good to get enough calories! Thanks for sharing!
These sound delicious! So excited that they use oat flour (I may or may not buy oatmeal in 10 lb bags from Amazon. . .). Question on the carrots: whenever I shred carrots in a food processor I notice there’s a decent amount of liquid. Do you squeeze out the liquid before adding the carrots to the batter?
These look so delicious! I will have to try this recipe 🙂
They sound pretty fantastic to me. Also you reminded me I need to pick up more muffins liners. Thanks.
So, it’s only “flourless” until you make the oats into flour…
Oats don’t count as flour…they’re oats.
Last week the weather was crazy with 50 mph winds but it seems like it will be a bit better. It was harder coming back from good weather in Phoenix and now this.
I like carrot cake a lot and these look great. I’ve been enjoying your flourless recipes!