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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!
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Flourless Oatmeal Banana Nut Muffins
Ingredients
- 2 cups quick oats, or rolled oats
- 2 cups mashed ripe banana, (4 medium bananas)
- 2 large eggs
- 1/3 cup milk of choice, dairy or non-dairy
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
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!
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
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.
Hi Kevin! I actually have a Morning Glory Muffin Recipe that calls for oats and grated carrots. You can check it out here!: https://www.theroastedroot.net/healthy-morning-glory-muffins/ I’ve included options in the post for adding/removing certain ingredients to customize it. Hope you enjoy!! xo
These look great! Can the recipe be made as a loaf of bread?
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!