Flourless vegan banana muffins that are so light, tender, and loaded with flavour, you’d never know they were made without flour, oil, eggs, or refined sugar. Made with wholesome gluten-free and plant-based ingredients, these muffins make a delicious breakfast or snack!
I am SO FREAKING EXCITED to share today’s recipe with you guys!!
First, because it’s for a batch of flourless muffins, and I seriously adore these things. I mean… I have an entire cookbook dedicated to them (shameless self plug!), so the commitment/adoration level is pretty high.
Second, because it’s for a batch of banana muffins which, along with banana breads, are probably one of my favourite baked goods to eat. There’s just something about that fluffy texture and subtle banana flavour that makes me weak in the knees… ya feel me?
And lastly, because this particular batch right here is vegan. Finally! I’ve been on/off experimenting with vegan flourless muffins for a few months now, but never had a batch that I was super happy with. They were either too gummy or flat or flavourless or [insert negative word here].
That is, until this batch of flourless vegan banana muffins…
Recipe title creativity on point. I know. But it tells you what you need to know!
First, that these muffins are flourless. I know some people will argue that grinding up oats until they turn into a fine flour is technically still using a flour, but… nay. I’m not buying it. Oats aren’t as processed or modified or stripped as wheat. They’re also naturally gluten-free (as long as you use certified gluten-free oats) and produce a totally different type of muffin than wheat flour does.
All you need to do is toss the raw oats into a high speed blender (I love my trusty Vitamix) and blend until they resemble a fine flour.
After that, you just toss in the remaining wet ingredients, blend, blend, scrape, scrape, and blend until you have a nice smooth batter, and voila! You have your muffin base.
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.
The muffins themselves are light, tender and subtly sweet with plenty of banana flavour. They’re not too, too sweet, with only 1/4 cup of maple syrup and 2 ripe bananas to sweeten them, but you can always sprinkle some coconut sugar on top prior to baking or toss in some chocolate chips. I go through phases when it comes to muffin add-ins and opted to leave them out this time so I could have a purer banana flavour, but you do you, boo!
No matter what, you’ll have a batch of gluten-free and vegan banana muffins made with wholesome ingredients like oats, almond butter, flax, maple syrup, and bananas. They’re egg-free and dairy-free (obvs), and you can easily make them nut-free by replacing the almond butter with soy nut butter and the almond milk with another non-dairy milk like rice or soy.
Oh, and if you want to see more recipes like this one, you should totally check out my cookbook, which has another 80 flourless recipes for you to love. You can find it on Amazon, Barnes & Noble, or Indiebound.
Happy eating!
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 Vegan Banana Muffins
- Total Time: 30 mins
- Yield: 10 – 12 muffins 1x
Ingredients
- 2 cups (160 g) oats, gluten-free if needed
- 2 tbsp (14 g) ground flaxseed
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120 ml) unsweetened almond milk*
- 1/4 cup (64 g) almond butter*
- 1/4 cup (60 ml) maple syrup
- 2 tsp (10 ml) vanilla extract
- 2 medium-sized ripe bananas (1 cup [200 g])
Instructions
- Preheat your oven to 350°F (176°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, ground flaxseed, cinnamon, baking powder, baking soda and 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 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.
- Spoon the batter into the prepared muffin cups, filling each one about 3/4 of the way full.
- Bake for 20 – 22 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. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
Notes
* You can sub these out for another non-dairy milk like rice or soy and a soy nut butter if you need these to be nut-free. ** Alternatively, you can replace the oats with 1 1/2 cup2 (160 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!
Banana Oat Greek Yogurt Muffins
Flourless Banana Bread Muffins
Flourless Chocolate Chip Zucchini Banana Muffins
Flourless Morning Glory Muffins
Flourless Chocolate Zucchini Muffins
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This recipe is fantastic! I love the focus on flourless options for healthier baking. By the way, have you considered how this could benefit those with dietary restrictions? Seek advice from a UK visa consultant in Karachi, Pakistan for a diverse perspective!
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Wow, great! Thanks for sharing this amazing stuff.Very informative…Custom Patches
I did not add any maple syrup like another commenter suggested and did 5 bananas total instead also as they suggested, I did not add vanilla cuz dnt have any and somehow added 2 c grnd flaxseed on accident instead of 2 tbsp, which i wouldnt suggest lol. I had to cook them longer and also added a powdered sugar milk glaze to the tops because adding so much extra grnd flaxseed kinda destroyed all the sweetness frm the bananas. Made mini muffins as well. And added a few chopped walnuts.
In the future I think I would not add maple syrup again, do the 5 bananas, add the walnuts, buy vanilla n use it, see how sweet they come out, then if not sweet enough do a little pow sug milk vanilla glaze over the tops, also mini muffins are the bomb so Id also keep that.
Thanks for inspiring me w this recipe!
what can i replace besides baking powder or soda?
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Hi ! I made these muffins today and it turned out great but not like I wanted … they are sweet enough, the consistency is okay but it is not fluffy and not dense but just between. They baked well. I substituted flax seeds with chia seeds. They look good but they don’t look like your picture… Maybe I will retry with corn flour.
These are great! I omitted the vanilla because I was out, and they’re still super delicious! I doubled the the batch and made the other half chocolate muffins. ( I added 2 tbsp Hershey’s dark cocoa powder, you can also use cacao powder!)
I also added some vegan chocolate chips to both batches, because why wouldn’t I?
I used 2 tbsp of coconut oil and 1 tbsp cashew and 1 tbsp peanut butter. (Total 1/4 cup of “fats”) I was low on nut butter but HAD to make these muffins happen! My muffins are around 170 calories per serving and the saturated fat is only 3 g! That’s totally okay with my macros for the day.
I will be making this again and again. Thank you!
I’m so glad you like them, Megan! And thanks so much for sharing your modifications 🙂
Hi Amanda! Do you know if I could put some oil in this? Recipes without oil always seem dry to me.
These sounded fantastic, but I wanted muffins made with no added sugar. To do that I left out the maple syrup and added 3 more bananas. I also didn’t have the almond butter so I substituted 4 tbsp of olive oil and omitted the milk because of the added bananas. They were the best muffins. Thanks for the recipe.
What can I use in place of the flaxseed the ground flaxseed? Could I possibly just sub chia seeds whole or ground
Would this work with almond flour instead of oats?
I made this without the maple syrup so I added 3 tablespoons of milk to compensate for the lack of moisture and then it ended being too wet so I added 1/4 of extra flour! The end result was dense yet delicious and satisfying. I’ll definitely make these again but this time, I might add an egg to see if it changes the texture a bit.
I love how low added sugar yet delicious your recipes always are! I want to try these!
I can’t wait to make these! You are brilliant, Amanda! Thank you for making it gluten free!