Name: Flourless Banana Muffins at Home
Yield: 9

These Flourless Banana Muffins are soft, chewy, and moist, made without flour or refined sugars. Plus, they’re made with pantry staples!

author’s note

The Banana Muffins That Never Fail!

After sharing my healthy pumpkin muffins, I couldn’t stop thinking about how good a banana version would be. My family goes through bananas so quickly, and I almost always have a few too-ripe ones sitting on the counter. Turning them into muffins just felt like the natural next step.

Those pumpkin muffins quickly became a reader favorite, so I’m extra excited to share this recipe today. Just like the pumpkin version, these banana muffins are made without flour, butter, or refined sugar. They’re naturally gluten-free and come together with everyday pantry staples, so there’s no need to run to a specialty store or order anything online.

Quick Tip

While the ingredients in Gluten-Free Banana Muffins are naturally gluten free, make sure to check all your ingredient labels to be sure they weren’t processed in a facility with gluten.

Combining all ingredients in a bowl, mixing together, blending oats, and batter.

Ingredients In Flourless Banana Muffins

Old Fashioned Oats: Blend into oat flour for your gluten-free muffins.
Overripe Bananas: The sweeter the bananas, the sweeter the muffins.
Egg: Helps hold everything together and improves texture.
Baking Agents: Makes the muffins light and fluffy. Check they’re fresh.
Ground Cinnamon and Salt: skippable, but enhance and balance flavors.
Vanilla Extract: skippable for a subtle flavor enhancement.
Coconut Oil: Use a small amount, melted and cooled.
Pure Maple Syrup: Many reviewers have said honey works great!
Dark Chocolate Chips: You can also use milk or semi-sweet chocolate.

Featured Comment

Made these and they turned out evenly! My entire family (including my hubby) devoured them! Thanks for the great straightforward recipe!
– Laura

Adding oats and chocolate chips to the bowl, stirring everything to combine, and filling muffin tins with the satisfying gluten free banana muffin batter.

How To Make Flourless Banana Muffins

Prep: Let the coconut oil cool before adding it to the batter.
Blend Oats: Level off the oats before blending for the right amount.
Mash Bananas: Mash 2-3 ripe bananas with a fork until they’re smooth.
Mix Batter: Stir until combined, but don’t overmix to keep them fluffy.
Bake: Test the muffins by gently pressing them; they should bounce back when ready.
Cool: Use a fork to gently lift the muffins without breaking them.

Tips For Success

Grease Tin: Generously grease the muffin tin for straightforward release. Avoid liners as the batter sticks to them.
Smooth Batter: Thoroughly mash the bananas to avoid lumps in your Flourless Banana Muffins. For speed, use an electric mixer.
Extra Chocolate: Add a few extra chocolate chips on top of each muffin before baking.
Salty Sweet Touch: Optionally, sprinkle Maldon® sea salt flakes on the muffins fresh out of the oven.

Storage

Once completely cooled, store the muffins in an airtight container at room temperature. Gluten-Free Banana Muffins are best eaten within 2-3 days.

To freeze/thaw:

Cool muffins completely before wrapping and freezing.
To freeze: Wrap Gluten-Free Banana Muffins individually in plastic wrap and then place in large freezer bags.
To thaw: Set out at room temperature, or heat frozen muffins in the microwave.