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Healthy Flourless Banana Muffins

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Our family is crazy about bananas. Our fruit bowl is usually overflowing with them! We eat them as a snack, in pancakes, in sandwiches, in cereal, put them in our smoothies, use them to make nice cream…you get the picture. We buy several bunches of bananas each time we go to the grocery store, but I’m really particular about my bananas. I will dig through the boxes under the banana table looking for the greenest bunch of bananas that can be found. I know, I’m a crazy woman!



But you see, I just can’t eat bananas past the point of greenish-yellow. Maaaaybe if it has turned yellow with streaks of green, but it CANNOT have any spots on it whatsoever! No, once they’ve gained spots they’re shunned by the kids and I, aka the banana snobs, and no longer suitable for regular consumption. They’re automatically “reduced” to cooking, baking, slash smoothie making bananas, which is totally fine by me! 

It gives me the perfect excuse to make yummy treats like this! These bananas muffins are a family favorite. I love that they are made with only oats and other wholesome ingredients. They also don’t have that much added sweetener in them (less than a tablespoon of coconut sugar per muffin!) They make a great snack or breakfast on the go—literally like oatmeal in a cup! (A muffin cup, that is) 😉


They’re quick, easy, and use common pantry staples, many of which you probably already have on hand (So what are you waiting for? You should go make these now!) 😉 

I hope you’re able to give these a try! If you do, please let me know how you like them in the comments below..I always appreciate your feedback!

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Healthy Flourless Banana Muffins

  • Author: Joscelyn Abreu
  • Cook Time: 20 mins
  • Total Time: 20 mins
  • Yield: 12-14 muffins 1x
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Description

Lightly sweetened, wholesome banana muffins made with oats. Perfect for breakfast on the go or a quick and healthy snack!

Ingredients

Scale

MUFFINS:

  • 1.5 cups Oat Flour*
  • 1/2 cup Rolled Oats
  • 2 tablespoons Flaxseed Meal
  • 2 teaspoons Baking Powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, optional
  • 1.5 cup mashed ripe banana
  • 2 eggs
  • 1/2 – 3/4 cup Coconut Sugar, depending on the sweetness of your bananas (can also use brown or raw sugar)
  • 1/4 cup melted Coconut Oil or olive oil
  • 2 tablespoons almond milk

STREUSEL:

  • 1/2 cup Rolled Oats
  • 1/4 cup chopped pecans, almonds, or walnuts
  • 3 tablespoons Coconut Sugar (brown sugar will work too)
  • 1/4 teaspoon cinnamon
  • 2 tablespoons Coconut Oil (or butter)

Instructions

  1. *You can easily make your own oat flour by grinding rolled oats in a food processor or coffee grinder. Try to grind it as finely as possible until you get a flour-like consistency. Measure out 1.5 cups of the ground flour.
  2. Preheat oven to 375F. Grease or line a muffin tin with paper liners.
  3. In a large bowl mix together oat flour, oats, flaxseed meal, baking powder, baking soda, salt, and cinnamon. Add banana, eggs, sugar, oil, and milk. Let sit for a few minutes while you make the streusel topping so the oats can soften.
  4. To make the streusel, combine oats, nuts, sugar, and cinnamon. Mix in the coconut oil until evenly incorporated.
  5. Fill each muffin cup two thirds full. Should make 12-14 regular sized muffins. Top the batter with a sprinkle of oat streusel. Bake in the preheated oven for 15-20 minutes (depending on your oven) or until muffins are golden brown and tops are firm. Coconut sugar causes baked goods to become slightly browner than regular sugar will. Don’t be alarmed at the darker color of inside/outside of the muffins.
  • Category: Bread, Breakfast

 

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Reader Interactions

Comments

  1. Becky says

    I made these and they tasted great but were so crumbly they have to be eaten with a spoon. They can’t be removed from the muffin holders without falling apart. Wondering if I just didn’t cook them long enough but they taste cooked.

    Reply

    • Joscelyn | Wifemamafoodie says

      Hi Becky! I’m sorry these crumbled on you! Because they’re mostly oats, they usually turn out pretty moist and even a little dense for me, so I hope to help you troubleshoot what could’ve went wrong so you can perfect them for next time 🙂

      Did you buy oat flour or make it yourself? Did you let the batter rest for a few minutes? If I could guess, I’d say it could be either the oat flour not being ground finely enough or the batter may just need to sit a little longer so the oats can absorb the liquid. The batter should be wet and get a little gummy as the oats and flax seed meal soak up the milk. Please let me know if you get a chance to try the recipe again with these modifications!

      Thank you for your input. I’m happy you were able to enjoy the taste of these even though they were crumbly 🙂 I hope they turn out perfectly for you next time!

      Reply

  2. Gina Bacani says

    These muffins look absolutely delicious and easy to make too. I think I’m going to make them for a ladies breakfast coming up, I bet they’ll be a big hit! Thanks for the great recipes!

    Reply

  3. Donna says

    Yum! We share your love of bananas (especially the kids, the littlest is especially ridiculous!) These sound so good, will be trying with the kids soon 🙂

    Reply

  11. Kimberly/TheLittlePlantation says

    Oh I love the look and sound of these. Innocent enough to eat for breakfast without feeling guilty about it and yummy enough to feel like they are proper treats. Thumbs up!
    Say I know you are doing photo tip sessions on instagram but wondering if you can also write about how you are managing to earn money from your blog as I know you mentioned this on instagram a few weeks ago. I’d love some advice and tips. If you ever have a chance to do a blog post about that, that would be awesome. No probs if not though 😉

    Reply

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