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!

Flourless Oatmeal Banana Nut Muffins made with oats - gluten-free, no added sugar, oil-free, dairy-free, amazing healthy muffin recipe

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.

Flourless Oatmeal Banana Nut Muffins - oil-free, no added sugar, dairy-free, gluten-free and healthy

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!

Gluten-Free Flourless Oatmeal Banana Nut Muffins made oil-free, dairy-free with no added sugar

Gluten-Free Flourless Oatmeal Banana Nut Muffins that have no added oil, sugar or dairy.

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!

Gluten-Free Flourless Banana Nut Muffins - oil-free, dairy-free, healthy and delicious

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!

Gluten-Free Flourless Oatmeal Banana Nut Muffins made oil-free, dairy-free with no added sugar

Flourless Oatmeal Banana Nut Muffins

4.40 from 28 votes
Dairy-free, oil-free gluten-free flourless oatmeal banana nut muffins made with quick oats.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins

Ingredients

  • 2 cups quick oats or rolled oats
  • 2 cups mashed ripe banana (4 medium bananas)
  • 2 eggs
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup raw walnuts chopped
  • 1/2 cup chocolate chips optional

Instructions

  • 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.

Nutrition

Serving: 1of 12 · Calories: 186kcal · Carbohydrates: 28g · Protein: 6g · Fat: 6g · Fiber: 4g · Sugar: 6g
Author: Julia
Course: Muffins
Cuisine: American
Keyword: banana bread, banana muffins, gluten free, oatmeal, overnight oats
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

Flourless Oatmeal Banana Muffins - oil-free, dairy-free, gluten-free healthy banana muffin recipe!

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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4.40 from 28 votes (28 ratings without comment)

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Questions and Reviews

    1. Hi Kristen!

      I believe it would work great as a loaf, but I haven’t tried it yet. I would do 350 for 45 to 55 minutes and see where that lands me 🙂 Let me know if you try it!

  1. I’m going to try this sometime soon as I like the banana bread option already that I have made. I would be interested in doing something similar like this but with your Carrot Cake Banana Muffin in mind. Care to offer up best way to make the Carrot Cake Banana Muffins, but with the rolled oats instead of almond flour? Never liked the consistency/texture of almond flour but love oatmeal cookies and the like.

  2. Loving this recipe! I have made them twice now… just using the rolled oats whole… unblended. It makes for a nice chewy texture. I’ve skipped the chocolate chips and have instead used dried raisins and cranberries along with an apple cut up into chunks. They are nice an moist thanks to the apple. Also upped the salt to 3/4 teaspoon.
    I get tired of making oatmeal everyday and love the grab and go quality of this recipe.
    Thank YOU!

    1. My pleasure, Beth! I’m thrilled to hear you’re loving the recipe! I enjoy how adaptable the recipe is too and it sounds like you’re doing a great job of making it work for you! Thanks for the sweet note! xo