Flourless Peanut Butter Banana Muffins
Flourless peanut butter banana muffins that are made without dairy, gluten, oil or refined sugar. So moist and delicious, you would never guess that they’re healthy!
THESE MUFFINS.
Where do I even start?
They’re basically a dream come true.
They have the best texture and the crazy part is how wholesome the ingredient list is.
There’s no flour, gluten, refined sugar, dairy or oil. Just all-natural, whole foods.
Oh but wait! It gets better.
To make them, all you have to do is throw everything into a blender and blend until smooth.
After that you just stir in the chocolate chips by hand, pour the batter in the muffin tin and they’re ready to bake.
It makes clean up a total breeze and they only take 30 minutes to make from start to finish.
Like I said, DREAM COME TRUE.
So there isn’t much of a story of how these came to be other than I had a bunch of ripe bananas sitting on my counter that I wanted to bake with peanut butter. It’s one of my all time favorite flavor combinations. I honestly have a hard time eating a banana on it’s own because I know it would be sooooo much better with peanut butter.
Anyways, at that point Amanda’s epic Banana Oat Greek Yogurt Muffins popped into my head so I thought I would try doing something similar by using peanut butter in place of the yogurt and maple syrup instead of sugar.
Lucky for me, the first batch came out perfect. The only problem was we ate them all before I could take a picture. That was last week and I’ve made two more batches since so I think it’s safe to say that we’re obsessed. In fact, Brandon suggested I name them, Brandon’s favorite muffins.
At about 200 calories each with almost 6 grams of protein, they’re perfect for breakfast or an afternoon snack. Or dessert. I’m not even going to pretend that I didn’t eat one before bed. That’s probably not the best time to have one but hey, I couldn’t help myself.
On a normal day, I like to eat one with a smear of peanut butter for breakfast and then have a small piece of fruit a few hours later to keep me full until lunch. They’re really just as satisfying as they are delicious!
Flourless Peanut Butter Banana Muffins
Yield: 12 muffins
Prep Time: 10
Cook Time: 20
Total Time: 30
Ingredients:
- 2 ripe bananas (approx. 1 cup mashed)
- 2 eggs
- 1/4 cup unsweetened vanilla almond milk
- 1/2 cup pure maple syrup*
- 1/2 cup creamy peanut butter**
- 1 teaspoon vanilla extract
- 2 and 1/4 cup rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (plus more for topping)
Directions:
Start by preheating the oven to 375°F then grease a muffin tin and set aside.
Combine all of the ingredients (adding wet ingredients first, except chocolate chips) in a blender and blend for about 30 seconds, or until a smooth batter forms. Add the chocolate chips to the blender and gently stir together by hand. *If the batter is warm from blending, allow it to cool first or the chocolate chips will melt.
Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Place them in the oven and cook for 20 minutes, or until light golden brown. Cooking time may vary depending on your oven. Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days.
*You can probably substitute honey but you might want to use a little less (like 1/3 cup) since it tends to be sweeter than maple syrup.
**I used Whole Foods organic creamy peanut butter for this recipe which is all natural but doesn’t require stirring. I would recommend using something similar since using a very runny or oily natural peanut butter may alter the texture.
You could also substitute almond butter or sunflower butter if desired. If you use sunflower butter, please note that it will turn the muffins green.
Click Here for Nutrition Facts
Nutrition Facts are for one muffin
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
This is everything I want and more. THANK YOU. My bananas are being used up today!
By the way, I make oatmeal specifically to add bananas and peanut butter. I need a vessel for this flavor combination.
Oh yes, PB + banana oatmeal is the best! :)
Oh my goshhhhhh. Yum! I bet the addition of maple syrup makes them taste like chocolate-PB banana pancakes too.
These sound amazing Sarah, they’re definitely a dream come true! I can’t believe they’re flourless, and so much healthier than normal muffins – no one would be able to tell, they’re so beautiful! They look sooo delicious too. I’ll definitely have to try these :)
Well, these couldn’t have come at a better timing! We are heading to Scott’s cabin this weekend and I wanted to bring some sort of muffin or bread along– thanks so much!
Love it when I find a recipe that looks delicious AND I have everything on hand :) Can’t wait to try these. Thanks!
Sweet! I hope you enjoy them! :)
These sound incredible! I love how simple and wholesome the ingredients are.
These look delicious! I do not have to eat gluten-free, but absolutely love to bake that way The taste combination here sounds awesome!
These are getting made tonight. Maybe even by Josh — throw everything in blender? He has no excuses and I have a huge pile of over ripe bananas on my counter. Also, I’ve never used sunflower butter before but kind of want to buy it now if it means my baked goods will be green!
It would make a great St. Patrick’s Day muffin! :)
Good god, girly, these things look amazing! I tried making flourless banana muffs a few weekends ago and while they turned out supah delish, they were flat as all get out..like they didn’t poof up at all, so I’m thinking my portions were out of whackster. I’m going to need to make your recipe because these muffs are driving me bonkers…those chocolate chips? GAAAAH!
Oh my gosh, these look so good! I also love that all you have to do is blend and pour. my kinda muffins! My overripe bananas made banana bread last week, but I may be putting these on my weekend to-do list.
These flourless muffins look absolutely packed with flavor! Love the peanut butter and chocolate combo :)
Gah, you have me wanting to run into my kitchen and drizzle some peanut butter into my mouth with these photos!! haha
These muffins look so so good. And in a blender?? I love that!
Yum! I want to make these :)
Even though I can’t do the peanut butter thing, I will say that these look crazy good! And the first pic with the drizzle? I.can’t.even. Plus, you know that anything involving baking and chocolate is a winner in my books :) Pinned!
I know- I thought about your allergy when I made them and I felt bad. I’m such a peanut butter fiend, I couldn’t help it!
Can you use a seed butter sub rather than pb? We love sunflower seed butter because it makes everything daycare/school safe!! I’m dying to try these now!!!
You can use Sunflower seed butter, just keep in mind that it will change the color. They often turn green!
I wonder could you replace the eggs with flax to make them vegan?
I haven’t tried but here is a similar recipe that uses flax eggs: http://www.runningwithspoons.com/2015/02/18/vegan-flourless-banana-bread-muffins/
I wanted to let you know that I made these with 2 flax eggs and it worked :) The texture is probably a little different but they taste really good!
Wow, that’s awesome! I’ll have to give them a try. Thanks for sharing, Emily!
Everything about this recipe is amazing. The healthy ingredients, the use of peanut butter, the photos, the possibility of dessert for breakfast, the melty chocolate chips..gahh I am DYING! Once the heat wave dies down these muffins are so happening. Pinned!
Thank Selena! It’s too bad they can’t be no-bake too huh? ;)
Girlllll I want one of these! Like right now please. :) I just made chocolate chip banana muffins last week and have been noshing on them, but the addition of peanut butter sounds amazing. I mean you really can’t go wrong with adding peanut butter into muffins! And I love using oats for baked goods.
I would love to be able to bring you some! xo
Hehe, Brandon’s Favorite Muffins! I love discovering recipes like that! Yum on these flourless peanut butter banana muffins… quick, easy, delicious and healthy – a perfect combination! I am sold on that pour shot of yours! :D
Thanks Traci! <3
That open muffin shot…like…I’m slightly aroused. Was that weird? Um no. You’re a muff genius!!!
So not weird. I did that on purpose. ;)
I love my homemade banana-maple-oat muffins, this PB drizzle will literally be the icing on the cake!
Wow!!! Sarah, these no flour, gluten, refined sugar, dairy or oil muffins look fantastic!! All natural and healthy??!! This recipe is definitely calling my name ;-)
Love this recipe!! I actually just posted a similar one, using peanut flour though. So tasty!!
Ooh I can see why these are Brandon’s favourite muffins! Can you ever go wrong with banana and chocolate chips and PB (or AB in my case)? I just wish it was easier to stock up on ripe bananas in my house – I always seem to eat them before I get a chance to let them ripen!
You nailed these on the head they are SO good!!!
YAY! I’m so happy you like them! Thanks for the comment, Autumn! :)
Wow these look divine! Is there any combo better than peanut butter and banana?! They look so easy to make too, which is always a plus when I’m baking snacks for the week ahead!
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Will definitely be making these but using cashew butter (maybe next time almond butter) as I can’t ‘do’ peanuts. And look!! I happen to have 2 ripe bananas in the fruit bowl. Kismet or what!?!? With the addition of my favorite gluten-free chocolate chips (who woulda thunk there would be gluten in chocolate chips, but most of them have it), these will be a repeat. Thanks for sharing the yumminess.
Sounds great Sam! :)
These look delicious and I LOVE how easy they are to prepare. You’ve hit the nail on the head with this one (<–that's how the expression goes, right?? haha).
I miss baking. I need to do it more.
I can’t do oats, can I just leave them out or substitute almond or coconut flour?
I don’t think either of those options would work the same, unfortunately. I’m sure there are a ton of almond flour or coconut flour muffin recipes out there though!
I make my peanut butter and use peanut oil and a ‘touch’ of honey. Can I use that? These look soooo goood!
Hi Linda! You should be able to use your own peanut butter without any problems. Do you have to stir it before serving? The kind I used wasn’t really oily though so I’m afraid if there’s too much oil then it will make the texture overly moist. I would just be careful to try to avoid using the separated oil, if that’s the case. I hope that helps! :)
No I don’t have to stir… use just enough to keep it mixable and so far it hadnt seperated… thanks so much .. I Love ALL your recipes!!
I am a new follower of your Blog, and I love it! The Flourless Peanut Butter Banana muffins just came out of the oven. They look great and taste amazing! My son loved them too. We ate one for an afternoon snack. I also tried the gluten free zucchini bread recipe, and it was great as well!
Thank you, Tonya! I’m so happy to hear you are enjoying my recipes. Your comment made my day! :)
I made the Flourless banana muffins today and wow. they are soooo tasty and good and deeeeelishus. . Thank you thank you thank you! ! ♡♡ My hubby loves them too.. :)
I concocted a drizzle sauce for these muffins and it’s absolutely heavenly. .
Ingredients:
1/2 cup pure maple syrup
1/3 cup organic or homemade peanut
Butter
Heat in skillet at medium heat until bubbly and beginning to thicken. . Add 1/4 cup Silk Almond milk and a pinch of salt. . Stir til bubbly and remove from heat and add 1/8th teaspoon orange extract. Stir til blended. Let cool and drizzle over muffins.
Enjoy!
That sounds amazing, Linda! :)
What would happen if i left the oats out all together? I have 2 picky yongsters that arent huge fans…..
I’m not sure how they would turn out but my guess it that they wouldn’t rise normally. But you never know unless you try. If you do, let me know how it turns out!
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My blender isn’t working. Could I use a mixer instead? Would I need to process the oats into flour first?
Hi Meagan! Yes, you would have to process the oats to flour first. However, if you have a food processor you could try throwing everything in that instead!
Feel a bit out of place in this all girls comment thread, but I have to say these are a game changer! I didn’t have any maple syrup so I used palm sugar and also used regular milk which I upped just a tad do to less moisture leaving out the maple syrup. They came out perfect, I really shouldn’t be this excited about a muffin but for someone that doesn’t like cereals or any breakfast food that isn’t fried, these are perfect. Bonus our 2yr old loves them.
LOL- don’t feel out of place! Men are welcome too! :)
It makes me so happy to hear that you enjoyed the muffins and that your 2 year old enjoys them too. Score! It’s also good to know they work with palm sugar. Thanks for the feedback, Nick!
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These look amazing! I was wondering, instead of using oats, could I substitute for 2 1/4 cup of oat flour?
Hi Shannon! I think that should work the same. Let me know how it turns out if you give it a try!
I just tried it and they turned out great! I even substituted a bit of the oat flour for protein powder to give it even more protein :) Thank you for the recipe!
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Did I miss the recipe for the topping pictured?
Hi Verna! It’s actually just melted peanut butter. I microwave it for about 10-20 seconds to get it like that. :)
Thank you for the recipe! I just made them and they are fantastic! What a great way to make an easy gluten-free muffin (as long as you have GF oatmeal). I made a chocolate glaze with powdered sugar, a little cocoa, and a little milk and drizzled it on the muffins. Mmm!
Mmm…that glaze sounds delicious!! Thanks for the feedback, Kristi! :)
I don’t have maple syrup. Can it do without it? Or what can I sub it with? Thank you!
You can sub it with honey or agave! You could also use granulated sugar but you would need to add more milk. You could try 3/4 cup milk and 1/2 cup sugar maybe? I can’t guarantee results without testing it but they should still be edible :)
YUM! These are delicious and so filling. I tend to find healthier muffins wind up with a strange texture but these are great. I did use a little less than 1/3 C honey instead of maple syrup because that’s what I had on hand. Thank you for the recipe :)
I’m so happy you like them, Angela! I was shocked at how good the texture is too. :)
This is literally the best flourless banana muffin recipe ever. The recipe allows for many variations. I omitted the almond milk, added blueberries and walnuts instead of chocolate chips. I also used an immersion hand blender for mixing. Sooo delicious!! Thanks for sharing your recipe!!
Thanks Jackie! I agree, it is such a versatile recipe. I’m so glad you liked them! :)
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I made these yesterday and they were very good. I omitted the added sugar and made 1/2 with chocolate chips, 1/2 with golden raisins.
Admittedly, these broke my blender. You really do need a fancy, high-powered blender. I transferred the ingredients to a mixing bowl and used my stick blender…that worked!
Hi Nicole! I’m sorry to hear your blender had difficulties. I’ve had other readers comment that it works fine in a regular blender and/or food processor. I forgot to mention this in the directions (and I just added it) but I always add the wet ingredients first when I make the blender muffins. That helps get things moving so that it can break down the oats easier. Hopefully that solves the problem!
I just made these today and they are delicious!! Thank for the recipe :)
Yay! I’m so glad you like them. Thanks for the comment, Katie! :)
OMG I cannot wait to make these little guys! I can already tell they’re gonna become my new favorite muffin!
Thanks for the recipe :-)
Just made these this past week and we absolutely loved them! It’s now one of my go-to recipes. Making more today! :)
Hi Sarah! Thank you for the recipe, I tried it yesterday, so delicious! I subbed chia seeds for a fifth of the oats and used cacao nibs instead of chococalte chips. :)
Yay! So happy you enjoyed them. Thanks Melinda! :)
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The flavor is amazing, it’s very healthy and I love that it is easy to make.
So glad to hear that! Thanks Emily!
What would you do with a frozen banana? Let it thaw, then use it?
Yes, definitely let it thaw first!
Can these muffins be frozen
Yes!
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I just made these and they were pretty good. I’m sure they would have been better if I hadn’t burnt them :-(. Next time I will bake for 3-5min shorter.
I’m sorry to hear that, Shannon! It’s possible your oven is on the hot side as I’ve good feedback from others on the cooking time.
Absolutely delicious! I used crunchy peanut butter because it’s all I had in the cubboard and worked well.
Great recipie thanks!
I’m so happy you liked them! Thanks Nicole! :)
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I’ve made these twice so far and about to make my third batch, soo delicious and filling. I use my food processor instead of blender (the batter is a little too thick for it to handle) and they turn out perfectly every time. Thanks for the awesome recipe!
You’re so welcome! I’m glad to hear you are enjoying them. Thanks for the comment, Maria! :)
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I moved to the Denver area recently and have had a heck of time baking. These came out perfect without having to change a thing! I am so excited to try some of your other flourless-muffins now! Thanks so much for the great recipe :)
Denver looks beautiful but I can imagine the change in altitude makes for some baking challenges. I’m so happy these worked out for you! Thank you, Maria! :)
Can I use sugar free syrup instead of the regular maple?
Yes, that will work! But I personally prefer real (pure) maple syrup for it’s nutritional benefits and flavor.
These were delicious and very easy to make! I loved the texture. Thank you!
Thanks Janice! I’m so happy you enjoyed them! :)
Wow! Thank you so much for this recipe. These are the best muffins ever. I cannot believe how amazing the texture is! I used walnuts instead of chocolate and I made them mini :). Thanks again!
I’m thrilled to hear you enjoy them as much I do, Emily! Thank you for commenting! :)
Looks delicious. I adhere to a no added sugar diet. How could I leave out the syrup without the batter being too dry? Add more almond milk?
I think adding more almond milk in place of the syrup would change the texture. They also won’t taste as good without it. But you could always try it and see what you think.
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Ssooooooooooooooooooooo…I made me and the hubs skyline, and the muffins for our 2 year old for dinner. Holy bananas, does he love them!!!!!! A million thanks for this uber simple nosh!
I’m so happy your little one likes the muffins, Toni! Thanks for the comment!!
LOVED these! So simple and delicious, and I love that you can prepare it in the Vitamix – easy cleanup! My chocolate chips melted a bit since I wasn’t patient enough to let the batter cool, but I actually liked it that way. Kind of a marbleized muffin. This will be a new breakfast staple, thank you!
I’ve definitely had my share of marbleized muffins too, haha! I’m glad you enjoyed the recipe. Thanks Denise!
These are the best healthy muffins I’ve had in a long time. I don’t usually have oats, but I’m giving them a go. These had a much better texture than anything made with almond or coconut flour. They are very bread like, and I needed that!
I forgot…I replaced the sweetener with date honey and didn’t add the chocolate chips. They were still THAT good!
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Loved it! Very moist! My boyfriend and I eat very healthy and this helped alot for breakfast because I was tired of making eggs!
Love these muffins!! I make them all the time, and so does my mother in law. Thanks so much for the recipe!
I’m happy to hear they’re a family favorite! Thanks Kaley! :)
I never cease to be amazed at your recipes. I just took these muffins out of the oven and tasted one while it was warm. Truly delicious! I did have to make them without bananas because I didn’t have any and didn’t want to wait, but that didn’the affect the results. They are still moist and flavorful, and the oats give them a great texture. I used old fashioned oats, so there was some texture to the batter. These will be my go-to breakfast next week – something to look forward to on Mondayĺ
You’re too kind, Diane! I’m glad to hear they worked without the banana. Thank you for the feedback!
So I made these last nite, they taste awesome! Thanks for sharing.
Yay! Thanks for the feedback, Heather!
Just made these for 3 college students and they loved them! As did I!
I used 1 1/2 cups oat flour and 1/2 cup oats and made in a bowl. Not as easy as your recipe, but still one bowl. Thank you
I’m so happy to hear they were a hit! Thanks for the comment, Pam!
I’ve made these twice and they are a hit. So moist and delicious, it’s hard to believe they are flourless. Thank you for a quick, healthy, delicious recipe!
You’re so welcome, Kristin! I’m glad you enjoyed them!
Can you make these without using the blender?
Hi Grace! You can try using oat flour and see how that works for you. I haven’t made them that way so I can’t guarantee results but please let us know if you do!
I didn’t blend it, just mixed liquids then added dry ingredients. I also used two flaxseed eggs instead of real ones. They came out wonderful, but lots of texture. Thanks for the great recipe!
I make these muffins with the following tweaks: a) I replace the maple syrup with 8-10 fresh dates that I have quickly brought to a boil in 1/3 cup water (I just add the softened dates incl water into the blender), b) I only put some chocolate chips on the top to reduce overall sugar. With these changes, they pass for breakfast for me ;-). Thanks a lot for a wonderful recipe!!
I love the idea to use dates in place of maple syrup! Thanks Heidi!
Do you use any oil or spray for pan? And also I accidentally got reg. Almond milk not unsweet ..do you think this will be ok?
I use a light amount of spray but I could probably get away without it since my pan is non stick. Just depends on how well your pan works. And yes, regular almond milk will be fine! :)
I have been following the same recipe for years! I tried these muffins because I’m trying to avoid flour. They turned out awesome! I added an apple to them as well for some extra flavor (a trick I learned from my mother in law!). I haven’t found a muffin recipe that uses oats that I enjoy. I’m not a huge fan of the taste of raw oats. This recipe is great because the oat flavor is covered by all the other awesome ingredients!
Wow. These came out WAY better than I expected. These are awesome! I made 2 changes: 1/2 baking soda+1/2 baking powder and only baked them for 15 min at 375. They came out perfect! Thank you for this recipe. Will absolutely make again :)
Thank you for the review, Aimee!
Forgot to review!
these came out great! used a mix of oats and gluten free flour as I didn’t have enough oats on hand, and pecans instead of chocolate chip cookies. even my non-healthy-dessert-loving husband liked these. thanks for this recipe!
These are perfect. They are our favorite weekday breakfast. I make a double batch every other week…the freeze great! My girls get so happy when I make them.
I make this all the time and my family loves them! I sneak veggies into them sometimes or make a crumb topping instead of adding chocolate chips. Dee-lish & filling. Definitely my go to muffin recipe. Thank you!
Thank you for the feedback, Sharon!
Love love love these little muffins!! I make them smaller and they’re perfect snack size! Replaced the maple syrup with honey as a trial and love them either way!! Thank you so much for posting xx
These are fabulous. Moist and delicious! Not to sweet and my boys loved them. They usually turn there noses up to anything GF. I substituted almond butter for peanut butter and added a 1/2 tsp of cardamon. Enjoy!!
I have tried so many muffin recipes with peanut butter, but not even one is good as this one. Like it a lot! Thank you!
Thanks Daniela!
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This is a really yummy recipe!! My granddaughter is wheat & dairy sensitive so I wanted to make something for her— used Soy milk & quick oats & since didn’t have maple syrup or honey to hand, used brown sugar & a bit more liquid—I know. not refined sugar free—also made 3 different kinds by putting about 1/2 batter in each cup then fruit/chocolate chips/raisins then rest of batter with a bit of fruit etc on top—Came out really yummy
I made these with 2 flax eggs, cashew butter, flax milk and 1/4 maple syrup. My daughter cannot have certain items. They turned out delicious! I only used a mixer so the oats were still intact and it was good. I am getting ready to make them a second time and might blend to have a softer texture. Great recipe!!
So glad to hear they worked with flax eggs! Thanks Alisha!
I made them blended this time so the oats were more of the flour consistency you stated in the recipe. Delicious, again!
Oh my gosh these were the easiest muffins I’ve ever made! It was so nice to not have a sink full of dishes and still end up with super tasty muffins! I sprinkled them with chia seeds and my bananas were small so I probably should have done 3 (they were still very moist but not quite enough banana flavour. This is going in my book of favourite recipes – thank you! :)
Made these muffins. Wow! It’s so easy to make, worry-free because it has no sugar and no wheat, and so yummy! Sounds too good to be true but it’s true!! Love, love, love!
Would it be ok to use apple sauce instead of bananas?
Hi Suzanne! I haven’t tested the recipe that way myself but it’s certainly worth a try!
These look delicious- I am planning to make two batches for a girls night in tomorrow night. What do you recommend for greasing the muffins tins? Or have you tried with paper liners? Thank you for the great recipe!
You can use a little bit of coconut oil or whatever oil you prefer! These are pretty good for not sticking to the pan. :)
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I just popped one of these babies into my face. SO GOOD. Definitely a keeper! I used crunchy peanut butter because that’s all I had and they turned out just fine. Thank you so much. Easy and delicious!
Made these about an hour ago. So good! Love the simple recipe without using sugar! Added blueberries to a few as well for options!
These are amazing you would never know there is any flour in them and they are actually healthy.
Thanks Lynn! I’m so glad you liked them. They’re one of my favorites! :)
Thanks for the awesome recipe. Was wondering if anyone tried making this without the peanut butter?
You can sub coconut oil or a different nut butter (almond butter, cashew butter or tahini).
Really delicious. If you don’t have a big blender, you can use a small smoothie blender — just divide by ingredient (oats, banana, peanut butter + milk + eggs) , blend, then pour in large bowl to mix with chocolate chips.
Thanks for the great recipe! I made these and took them to my gym for everyone to enjoy after boxing class. It was a “hit!” ;)
Love these muffins! The texture and the taste are perfect!
Are these freezable? If so for how long?
Yes they are! They should last in the freezer for up to 3 months so long as they are sealed well.
Hello there where are you located? I just made these but live in Colorado. Has anybody shared how to make these in high altitude?
Hi Colleen! I developed this recipe in California and have made them again now that I live in Georgia but neither place I have lived is high altitude. Unfortunately I’m not really sure how to advise you on adjustments but I will say that this recipe is very forgiving so it’s possible you might just have to cook them for a bit longer. Sorry I couldn’t be of more help. Hopefully someone else will see this and chime in!
Loved these. Great with coffee or as a snack/dessert. I used Enjoy life semi-sweet mini chips and only put a 1/3 in the batter and then sprinkled some on the top after they came out of the oven. Making more right now.
These were awesome and truly came out with a great texture.
Made these for my daughter to have for breakfasts this week and they came out beautifully – fluffy and delicious! The ingredients were simple. I had everything in my pantry and wasn’t running to the store for the expensive GF ingredients I’ve needed for other recipes. We’ll be making these again!
These were AH-mazing! I’ve had them pinned for awhile but only now made them for the first time. I love healthier muffin options for our family and this will be a new go-to!! I cut back very slightly on the maple syrup and used all natural peanut butter. We LOVED them. A lot of our healthier muffin recipes are good, but on the dry side. These were deliciously moist. Also love the height that the baking powder (?) gives them. Thanks for the great recipe!!!
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I have made these muffins about 4 times now and they always turn out terrific! Thank you so much for sharing this recipe. They freeze wonderfully as well. I have even cut out the maple syrup entirely and simply replaced it with one extra over-ripe banana and they STILL turned out great. I adore a recipe that allows for minor alterations . Thanks again!
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Yum! I made it without using a blender to mix the ingredients and it turned out so delicious, even my 1 year old loves them
I made these, and they are to die for!! Most flourless muffin recipes I’ve tried come out flat and spongy, but not these guys! Thanks so much, Sarah!!
Was wondering if I could make the batter the night before, and cook it in the morning? Would that ruin the texture?
I’m so glad you like them, Hannah! I wouldn’t recommend making the batter the night before as it will likely be super thick in the morning. Plus it’s ideal to bake the batter ASAP once the leavening agents start to react. Sorry!
I have oat flour in my pantry right now. Can I use that instead of rolled oats? and if yes what quantity? thanks
you should be able to use equal amounts!
Made this today. I used Fairlife skim milk in place of almond and used honey instead of maple syrup. I did need to cook the 8 extra minutes center was not done. Family loved them! Said yes you should make them again! Thanks.