This Flourless Banana Oatmeal Muffins recipe is simple to follow, gluten free and all natural. The muffins are made with a banana, peanut butter, honey and oatmeal. Being full of fiber, healthy fats and protein makes them a great option for a snack too!
Hiya, friends! Boy do I have a doozie for you this week, FLOURLESS BANANA OATMEAL MUFFINS. I don’t know why, but it seems when the weather changes I always want to bake muffins. I made these pumpkin muffins and these gluten free lemon blueberry muffins both in the fall and spring. Sean and I are getting ready for the big move to Grand Rapids and I’ve been Spring cleaning like a crazy person. That includes going through the kitchen cabinets seeing what we have to use up. Anyone else have massive amounts of rolled oats? I bought some from Costco awhile back and can’t seem to use it up. Enter flourless banana oatmeal muffins.
How to Make Oat Flour from Rolled Oats
Alright, although there isn’t flour in this recipe, you do grind the rolled oats down into almost a flour consistency. I wanted to create a flourless banana oatmeal muffin recipe that required no special ingredients that can often be pricey. Also oat flour makes baked goods more moist than wheat flour. So I try to use it when I can.
Pour 1 cup rolled oats into a food processor. A blender could also be used, but I find the food processor does a better job at breaking down the oats. All you have to do is process on high until oats are broken down. They won’t be as fine as flour and that's okay.
Ingredients in Flourless Banana Oatmeal Muffins
- Leftover bananas? Perfect. But what if your banana isn’t brown enough? I roasted mine for about 10 minutes in the oven. I flipped it halfway through and it came out brown/black. This process ripens the banana and breaks the sugars down. I normally try and have a couple brown ones in the freezer that I have stashed away.
- Peanut Butter: Can we have a moment for this brand Crazy Richards? Their peanut butter is 100% peanuts (exactly what you need) and the consistency is SOO creamy. It’s hard to resist not scooping by the spoonful.
- Rolled oats: If you do happen to have oat flour on hand, you will need ¾ cup + 1.5 tablespoons.
Know what else I love about these flourless banana oatmeal muffins? It's that they are low in sugar. There is only ¼ cup of honey in one batch, which is a dozen and they have natural occurring sugar from the banana.
They are a little darker than your average muffin because honey darkens as you bake it.
Flourless Banana Oatmeal Muffins from Maggie Farley on Vimeo.
These muffins are so moist, soft and tender. The milled oats gives it a great whole grain texture without drying them out. Have extra rolled oats on hand? Check out my simple chocolate chip pumpkin oat bread.
PrintFlourless Banana Oatmeal Muffins
- Total Time: 30 minutes
- Yield: 12 1x
Description
This Flourless Banana Oatmeal Muffins recipe is simple to follow, gluten free and all natural. The muffins are made with a banana, peanut butter, honey and oatmeal. Being full of fiber, healthy fats and protein makes them a great option for a snack too!
Ingredients
- 1 cup rolled oats
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 large overly ripened banana (or 2 small bananas)
- 2 eggs
- ½ cup creamy peanut butter
- 3 tbsp milk (I used unsweetened vanilla almond milk)
- ¼ cup honey (can you maple syrup or agave if vegan)
- 1 tsp vanilla extract
- ½ cup chocolate chips (dairy free chocolate chips may be substituted)
Instructions
- Preheat oven to 350F and prepare muffin tin with liners.
- Pour rolled oats into a food processor or blender until oats break down. (see picture)
- In a large bowl, combine all dry ingredients and mix until combined.
- In another bowl, mash banana until no chunks are present. Whisk in eggs and add remaining wet ingredients (peanut butter, milk, honey and vanilla extract).
- Pour wet ingredients into dry and mix. Once combined, add in chocolate chips.
- Fill muffin cups about ½ the way full. If you have batter left over, evenly pour the remaining into muffin cups.
- Bake at 350 for about 15-18 minutes or until toothpick runs clear.
Notes
I used unsweetened vanilla almond milk, but any milk should be fine.
After adding in the chocolate chips, pour the batter into the muffin tin right away. If you let the batter sit, the oat flour will absorb more liquid and the muffins won't be as soft.
You can store them in an airtight container on the counter for up to 5-6 days. After 5-6 days, I recommend putting them in the refrigerator.
Every oven is different, be sure to test doneness by sticking a toothpick in the middle of a muffin.
I have not tested these using a flax egg. If you do, comment below!
- Prep Time: 10
- Cook Time: 20
- Category: breakfast, side dish, snack, muffin
- Method: baking
- Cuisine: American
Madison
Amazing, super peanut buttery and chocolately, great for the fall season
Lisa peters
Just finished making these, they made 13 at 150 calories each and I also added walnuts. Amazing!
Tate
Hi there, I'm wondering if these can be sorted in the freezer?
Maggie
yes!
Kara
Used cinnamon chips instead of chocolate chips. Very tasty though peanut butter was a little overpowering. Any recommendations in lieu of the peanut butter?
Carmen Barnsdale
Re: Flourless banana oatmeal muffins- I made this recipe with egg replacement: I used 2 Tablespoons of ground flaxseeds with 6 tablespoons of cold water. Let it sit about 15 mins till thick. Almond milk instead of reg. milk and the muffins were delicious. I had to bake about 3 or 4 minutes longer but they are worth making.
Maggie
Amazing! Thank you for letting me know!! Glad you loved it!
diana zarkovic
Thank you for this recipe! I was looking for something easy, yet a different take on a basic banana muffin! will make again
Maggie
Thank you! Love to hear it!
Lora Auten
Love these muffins!!!
They are the first peanut butter muffins I have ever made and my kids want them again this weekend. Great job Maggie!
Maggie
Thank you Lora! I love that you kids love them!
Lori
Loved how moist these muffins are! The oat flour is wonderful!
Maggie
Thank you!
Galina
These muffins were delicious! I made them for my grandson after school and he ate them up!
Maggie
Thank you Galina! I’m so happy your grandson enjoys them!