Flourless Peanut Butter Banana Muffins
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. We’re talking bananas, rolled oatmeal, peanut butter, eggs, and pure maple syrup.
That means they’re gluten-free (so long as you use certified GF oats), oil-free, dairy-free, and refined sugar-free. You can also make them nut-free AND I have an eggless version here. So basically, they check all of the boxes and they’re incredibly good. Like the muffins I crave more than any other muffins good.
Flourless Peanut Butter Banana Muffin Ingredients
Wet Ingredients
- Bananas– To make sure that you achieve the right amount of moisture (and that everything blends well) you want to make sure that you’re bananas are big enough. You should have 1 full cup when they’re mashed which comes out to about 2 medium-size bananas. Make sure they are ripe as they are a main source of sweetness in the muffins!
- Non-Dairy Milk– I’ve tested these with soy milk and almond milk and both options worked great. Oat milk would also work well. I have not tested them with dairy milk but my suspicion is that it would work the same.
- Maple Syrup- Pure maple syrup is ideal for this recipe because of it’s thin texture compared to honey. That said, you could use honey, just keep in mind it will make things a tad more difficult to blend. You want to be careful not to add too much extra milk (to help the blending process) as that will change the end result and potentially yield a gummy texture. Agave nectar would also work in place of the maple syrup.
- Peanut Butter- Peanut butter is usually the most cost effective option for nut butters (and my personal favorite). I tend to use natural peanut butter where the only ingredients are roasted peanuts and maybe salt but I do believe peanut butter with added oil will work as well. Cashew butter, almond butter, and/or tahini or sunflower seed butter will work for a nut-free alternative. Keep in mind sunflower seed butter may turn the muffins green. If there is added salt in your nut/seed butter then you may want to omit the salt in the recipe. Also, equal amounts of melted coconut oil would also work in place of the nut butter.
- Vanilla Extract– While it’s not entirely necessary, I personally consider it a necessity because vanilla just takes your baked goods to the next level, you know?
Dry Ingredients
- Rolled Oats- Oatmeal is a naturally gluten-free food, however, most are processed on equipment with wheat so there is often cross contamination. Please make sure you are purchased certified gluten-free oats if you are preparing these with someone who is allergic.
- Baking Powder and Soda- It might seem redundant to use both baking powder and soda but please don’t leave one of them out! They are both necessary for maximum muffin height.
- Cinnamon and Salt- I prefer to add cinnamon and a touch of salt for flavor but you could probably get away without them, especially if your nut butter is salted.
- Dark Chocolate Chips- Enjoy Life is my go-to brand for dairy-free chocolate chips. That said you can easily mix things up and use chopped nuts or dried fruit instead.
How to Make Flourless Peanut Butter Banana Muffins
I love this recipe so much because the only dishes I have to wash are my blender and a couple of measuring cups/spoons. Plus they are ridiculously easy to make!
- Start by placing the wet ingredients in the blender first: banana, milk, maple syrup, vanilla and peanut butter.
- Next layer the dry ingredients on top: rolled oats, baking powder, baking soda, salt, and ground cinnamon.
- Blend on high until smooth.
- Stir in chocolate chips.
- Bake until golden and puffy. Allow to cool and try to resist devouring the entire batch in one sitting.
WHAT IF I DON’T HAVE A HIGH SPEED BLENDER?
You’ll notice that the Vitamix does a fantastic job breaking down the oats and making my muffins look like bakery perfection. If you can afford to invest in one, I highly recommend it.
That said, if you don’t have a high speed blender you can easily make these by using equal amounts oat flour and combining the dry ingredients and wet ingredients in two separate bowls. Then you just add the dry ingredients into the bowl with the wet and stir to combine.
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.
Looking for more muffin recipes?
- Vegan Spinach Blender Muffins
- Healthy Flourless Pumpkin Muffins
- Healthy Flourless Gingerbread Muffins
- Healthy Chocolate Peanut Butter Banana Muffins
- Healthy Flourless Morning Glory Muffins
- Healthy Green Monster Muffins
Flourless Peanut Butter Banana Muffins
Ingredients
- 2 medium to large ripe bananas, should have about 1 cup mashed
- 2 whole eggs
- ¼ cup non-dairy milk
- ⅓-½ cup pure maple syrup, nutrition facts are for ⅓ cup; use more if you prefer a sweeter muffin
- 1 teaspoon vanilla extract
- ½ cup natural creamy peanut butter, ingredients should be just roasted peanuts
- 2 ¼ cups rolled oats, be sure to use certified GF oats for allergies; see body of post for tips to make these without a blender
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼-½ teaspoon salt, I prefer ½ teaspoon for a saltier flavor; omit if using salted peanut butter
- ½ cup dark chocolate chips*, Enjoy Life makes my favorite dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F. Grease or line a muffin tin for 12 muffins then set aside.
- In the bowl of a blender, add the wet ingredients first (bananas, milk, maple syrup and peanut butter). Blend until smooth. Next layer the dry ingredients (rolled oats, cinnamon, baking powder, soda, and salt). Blend on high until oats are broken down and a smooth batter forms. Stir in the chocolate chips by hand.
- Pour the batter into the muffin tin filling each about 3/4 of the way full. Bake in the oven for 20-25 minutes, or until golden brown around the edges. Allow to cool completely then serve and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months.
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 :)
These sound incredible! I love how simple and wholesome the ingredients are.
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!
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!
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
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!
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. ;)
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 ;-)
It would make a great St. Patrick’s Day muffin! :)
Sweet! I hope you enjoy them! :)
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! :)
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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! :)
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!
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!
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!
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.
These are amazing! I have tried so many versions of oatmeal muffins and these are by far the best! You can’t even tell that these are flourless! Thank you for this recipe, definitely will be on menu going forward!
ooooppppsss! I forgot the eggs…but you know what? These beauties came out excellent anyhow! The PB and bananas make it moist and they’re filling taste delish.
Well that’s great to hear! :)
I have been making these muffins for years! I love the ease of using the blender, the clean ingredients and my kids love them too. They freeze and reheat well if you don’t think you’ll finish them quickly (we always do!). For me, they have usually come out fallen/flatter and a bit soft in the middle. I recently accidentally baked them at 375 degrees for 20 minutes instead of as the recipe recommends at 350 for 22, and wow did that make all the difference for me and my oven! They rise beautifully and stay that way, cooked perfect all the way through and have the best texture and same great flavor. Thank you for this recipe, it’s a staple in our home.
I’m so glad you were able to figure that out! Thank you for sharing. I wonder, do you live at a higher elevation?