These Flourless Oatmeal Banana Muffins with Almond Flour make the most delicious and healthy sweet treat both you and your kids will love! These Gluten-Free Blender Muffins are perfect for a breakfast on the go, to enjoy with your afternoon tea or in your kids lunchbox.
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I adore banana muffins, and how versatile they can be. Looking for a flourless option? Make these Gluten Free Banana Muffins! Love banana and chocolate together? Make my Sugar-Free Chocolate Chip Banana Muffins!
These Almond Flour Banana Muffins with Oatmeal are probably my favourite healthy ‘breakfast on the go‘ recipe. They are made with no flour or no processed sugar, and I love that they are so quick and easy to make as they are made in the food processor!
They make the most delicious sweet treats with hidden fruits that can be enjoyed both for breakfast and as a healthy snack – and one your kid will be happy to eat as well!
The best thing about these cakes: they are made without flour. Instead, these Banana muffins are made with Oats, Greek Yogurt and Almond Meal. A delicious mix of healthy and tasty ingredients!
To make these Almond and Oat Banana Muffins, you will need (scroll down to recipe card for all quantities):
- Rolled Oats – certified Gluten-Free if required
- Almond Meal
- Bananas – very ripe
- Maple Syrup
- Greek Yogurt
- Vanilla Extract (optional)
- Baking Powder
- Baking Soda
- Ground Cinnamon (optional)
A few of the ingredients can be substituted if needed for dietary preferences or if you do not have the ingredient at home.
- Rolled Oats: the oats will be blended into a thin powder here, so you could use Oat Flour if you have some instead.
- Almond Meal: can use any type of ground almond such a almond flour, or use another ground nut flour. Hazelnut meal could be absolutely delicious too here!
- Maple Syrup: any type of Liquid Sweetener will work as well. You could use Honey or Agave Syrup instead of Maple Syrup for example.
- Greek Yogurt: the best substitute to Greek Yogurt is Sour Cream or a Natural Yogurt. To be made Vegan, you can also use a Plant-Based Yogurt such as Coconut Yogurt, but the taste will be slightly different (you will loose the sourness).
If you love Banana Cakes, you might also like:
- One Bowl Banana Bread with Chocolate Chips
- 3 Ingredients Banana Pancakes
- Oven Baked Banana Chips
- Gluten Free Banana Buckwheat Pancakes
- Vegan Banana Bread
How to make Oatmeal Banana Muffins
I don’t think that there is an easier recipe on the blog than this one. All you need to do is literally throw all the ingredients together in the food processor!
Here is how to make Banana Bread Muffins without Flour:
- Place the Rolled Oats in your Food Processor and pulse until you get thin crumbs. How thin you blend the oats is up to you – the coarser they are blended, the more texture you will have in the muffins. The thiner the oat powder, the smoother the muffins will be.
- Add the rest of the Dry Ingredients: Almond Meal, Baking Powder, Baking Soda, Salt and Ground Cinnamon (optional). Blend for a few seconds to mix. Do not mix for too long here, or the heat might make the almond meal sticky and hard to combine.
- Add all the other ingredients: Bananas (I roughly cut them into smaller pieces), Eggs, Greek Yogurt, Maple Syrup and Vanilla Extract.
- Blend it all together until combined and smooth – it took me about 30 seconds (it is quite fast), but it will depend on your machine. Stop to scrap the edges of the bowl if needed.
Once your muffin batter is ready, you can transfer it into your muffin pan. Make sure the muffin pan is very well greased (or use liners) as the cakes are rather soft and tend to stick to the pan if not prepared well.
Alternatively, you can use a Silicone Muffin Pan to easily remove the muffins from the pan.
To bake the muffins:
- Use an Ice-Cream Scoop or a deep Spoon to fill the Muffin Pan with batter
- Optional: sprinkle some Oats over each muffins
- Bake for 20 to 25 minutes in a preheated oven at 180’C/350’F – or until puffed and golden. You can pick a skewer into a muffin to check if they are ready; if you cannot see any wet batter or humid crumbs on the skewer, it means that they are ready.
- Leave to cool down for 10 to 15 minutes before removing the muffins from the pan. Do not overlook this step – the muffins will very likely stick to the pan and break if you try to take them out straight away. They will naturally pull from the edges when cooler.
If you struggle to get the muffins out of the pan, run a small pairing knife (or small offset spatula) around the muffins, gently pulling them away from the edges.
Can I use a blender instead of a Food Processor?
You can absolutely use a blender instead of a food processor, as long as it is a powerful blender. I have just found that it is easier to turn the oats into a thin powder with a food processor than with a blender.
You might need to scrap the edges of a blender more than recommended with a food processor too.
How to store these Flourless Banana Muffins
Once completely cool, these healthy Banana Blender Muffins can be kept in an air-tight container at room temperature for about 3 days. They will last longer in the fridge, but will tend to become hard and dry quickly.
Can I freeze these Banana Bread Muffins?
Yes, you can very easily freeze these Flourless Oat Muffins. Once completely cool, wrap them individually in a layer of plastic wrap and a layer of aluminium foil, or in a freezing bag.
Leave to thaw at room temperature for a couple of hours when ready to eat, or place back in a warm over for 5 to 10 minutes.
More Muffins Recipes:
- Double Chocolate Brownie Muffins
- Vegan Carrot Cake Muffins
- Lemon and Poppy Seed Muffins
- Raspberry Lemon Muffins
- Chocolate Zucchini Muffins
- Apple Cinnamon Streusel Muffins
Flourless Oatmeal Banana Muffins
- 100 gr (1 cup) Rolled Oats, certified Gluten-Free if required
- 150 gr (1 1/2 cup) Almond Meal
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 pinch Salt
- 1/2 tsp Ground Cinnamon, optional
- 2 Bananas, very ripe
- 2 Eggs
- 90 ml (1/3 cup) Maple Syrup, or equivalent Liquid Sweetener
- 60 ml (1/4 cup) Greek Yogurt, or Sour Cream
- 1/2 tsp Vanilla Extract, optional
- Preheat your oven to 180'C/350'F. Grease well a muffin pan, or prepare it with muffin liners (1).
- Place the Rolled Oats in the bowl of your Food Processor and pulse for about 30 seconds, or until you get thin crumbs (2).
- Blend in the rest of the dry ingredients until combined: Almond Meal, Baking Powder, Baking Soda, Salt and Ground Cinnamon (optional).
- Add all the wet ingredients: ripe Bananas, Eggs, Maple Syrup, Greek Yogurt and Vanilla extract (optional). Blend for about 30 seconds or until all combined and smooth. The batter will be very liquid – it's normal.
- Pour the muffin batter into the muffin pan.
- Optional: sprinkle some rolled oats over each muffins.
- Bake for 20 to 25 minutes, or until puffed and golden (3).
- Leave the muffins to cool down in the pan for 10 to 15 minutes, or until the muffins start to pull from the edges, before transfering them onto a cooling rack to finish cooling down (4).
- The muffins are quite soft so you need to grease the pan very well or use liners to insure they do not stick to the pan.
- It is up to you how fine or coarse you want to blend the oats. With coarsely blended oats, your muffins will have a crunchy texture. With Finely blended oats, you will get a smoother crumb.
- You can also use a skewer to check if the muffins are baked. Push the skewer into one of the muffin then take it out; if you do not see wet crumbs or liquid batter on the skewer, it means that they are ready.
- I have found that they will break apart and/or stick to the pan if you try to remove them from the pan straight out of the oven. If they seem to still stick to the pan after leaving them to cool down for a bit, run a small pairing knife or offset spatula around the edges of the muffins and gently pull them away from the edges.