u003cemu003eCan I freeze these Banana Bread Muffins?u003c/emu003e

Yes, you can very easily freeze these 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.u003cbr/u003eu003cbr/u003eLeave 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.

Flourless Oatmeal Banana Muffins

Name: Flourless Oatmeal Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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)

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These Flourless Oatmeal Banana Muffins with Almond Flour make the most delicious and healthy sweet treat both you and your kids will love! These super quick and easy wheat-free Blender Muffins are perfect for a breakfast on the go, to enjoy with your afternoon tea or in your kids lunchbox.

One oatmeal banana muffin next to the muffin pan.

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Why we love this recipe
Ingredients
How to make Oatmeal Banana Muffins
Recipe FAQs
More Muffins Recipes
Recipe
Comments

Why we love this recipe

I adore banana muffins, and how versatile they can be. Looking for a flourless option? Make these Flourless Banana Muffins! Love banana and chocolate together? Prepare my Sugar-Free Chocolate Chip Banana Muffins or Choc Chip Oatmeal Banana Muffins.

These Almond Flour Banana Muffins with Oatmeal are probably my favourite healthy 'breakfast on the go' recipe. They are made with no wheat flour or no processed sugar just like my favourite Breakfast Cookies. 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!

Ingredients

The best thing about these oat banana muffins: 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!

Rolled Oats - make sur they are certified Gluten-Free Oats if you need this recipe to be gluten-free.

Almond Meal - a great ingredient to bring lightness and flavour to the cakes

Bananas - you want to use some very ripe bananas that are naturally sweet and will easily mash.

Maple Syrup - a great natural sweetener that brings a lightly floral flavour to the muffins

Baking Powder - again, make sure to use certified Gluten-Free Baking Powder if you need this recipe to be gluten-free. Not all baking powder are gluten-free.

More delicious Banana Recipes:

Ingredient Substitution

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!

Eggs: to be made vegan, you can use an Egg Replacer Powder or Flax Eggs instead of eggs

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).

Oatmeal Muffin on a wooden cutting board.

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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:

Photo 1 & 2: 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.

Photo 3 & 4: 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.

Photo 5: Add all the other ingredients: Bananas (I roughly cut them into smaller pieces), Eggs, Greek Yogurt, Maple Syrup and Vanilla Extract.

Photo 6: 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.

Process Shots collage: making the muffin batter in a food processor

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:

Photo 7: Use an Ice-Cream Scoop or a deep Spoon to fill the Muffin Pan with batter.

Photo 8: Optional: sprinkle some Oats over each muffins

Photo 9: 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.

Process Shot Collage: baking the muffins in a muffin pan.

Recipe FAQs

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 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.

Close up on a muffin next to the muffin pan

More Muffins Recipes

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