Flourless Oatmeal Banana Nut Muffins

Oil-free, no added sugar, gluten-free, Flourless Oatmeal Banana Nut Muffins made with only a handful of basic ingredients.

These amazing muffins require hardly any effort to make, as the batter is prepared in a blender in just a couple of minutes! Make a big batch for breakfast, snack, and/or dessert!

Imagine a life where you can have hunks of carb joy using a handful of basic ingredients that you toss in a blender and bake into a sensual little muffin.

Almost too good to be true!

These banana nut muffins are not your average muff. 

They are made using quick oats (or rolled oats), which are blended into a flour, a massive amount of mashed banana, eggs, and that’s almost entirely it.

We throw in cinnamon, baking soda, and sea salt because we aren’t barbarians, but you’re smelling what I’m stepping in.

Oh, and there’s the walnuts.

My friends and I once had an impassioned discussion around a campfire as to whether or not it is acceptable to add nuts to banana bread (or banana muffins). Opinions are HEATED out there! Where do you fall?

Look, if you can’t handle the walnut, leave it out of the muffin. Even better: replace them with chocolate chips!

All in all, these muffins are gluten-free, oil-free, sugar-free, and are on the healthier end of the spectrum.

They are crazy simple to make and require only 6 ingredients! Plus, there is plenty of room for adaptation, so you can use this as a base recipe and get creative in future batches!

How to Make Flourless Oatmeal Banana Nut Muffins:

Preheat the oven to 350 degrees F and spray or oil a muffin tray (or use muffin papers).

Add the oats to a blender and blend until a flour forms. It’s okay if it doesn’t reach the consistency of regular flour. I often leave mine somewhat coarse and it turns out great.

Add the remaining ingredients except for the walnuts (and chocolate chips if you’re adding them) and blend until smooth.

Stir in the walnuts (and chocolate chips if adding).

Fill the muffin holes ⅔ of the way up (the muffins will rise!) and if desired, top with more walnuts, chocolate chips, and/or oats.

Bake on the center rack of the preheated oven for 20 to 25 minutes, or until muffins are golden-brown and feel firm when gently poked.

Allow muffins to cool at least 30 minutes before running a butter knife along the edge of the muffin between the muffin and the tray to release the muffins.

Enjoy!

Recipe Adaptations:

• If you prefer a sweeter muffin, add 2 to 3 tablespoons pure maple syrup.
• If you’re okay with there being oil in the muffins, add 2 tablespoons of avocado oil, melted butter or coconut oil. While the muffins do not need oil to succeed, the partner and I both agreed the moisture level could benefit from a little oil. It won’t take much!

Banana it up!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!