Why I Love This Recipe
I adore this recipe because it’s incredibly simple and requires only five wholesome ingredients. The absence of flour and dairy doesn’t compromise the flavor or texture; instead, it results in moist, tender muffins that are both satisfying and guilt-free. Plus, blending all the ingredients means minimal cleanup and maximum convenience.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3 medium ripe bananas
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2 large eggs
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¼ cup pure maple syrup (or honey)
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1 teaspoon baking soda
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2 cups old-fashioned rolled oats
Directions
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Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray or line with paper liners.
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In a blender, add the bananas, eggs, maple syrup, baking soda, and oats in the order listed. Blend until the mixture is smooth and well combined.
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Pour the batter evenly into the prepared muffin cups, filling each about ¾ full.
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If desired, top each muffin with a thin slice of banana for garnish.
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Bake for approximately 15 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
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Yield: 12 muffins
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Prep Time: 5 minutes
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Cook Time: 15 minutes
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Total Time: 20 minutes
Variations
I enjoy customizing these muffins to suit different tastes and occasions. Sometimes, I add a handful of mini chocolate chips or chopped nuts for extra texture and flavor. A dash of cinnamon or vanilla extract can also enhance the taste. For a gluten-free version, I ensure to use certified gluten-free oats.
Storage and Reheating
Once cooled, I store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 3 months. To reheat, I microwave a muffin for about 20 seconds or warm it in a 300°F (150°C) oven for 5-10 minutes.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
Yes, quick oats can be used, but the texture of the muffins may be slightly different. Old-fashioned rolled oats provide a heartier texture, while quick oats result in a softer muffin.
Can I substitute honey for maple syrup?
Absolutely. Honey can be used in place of maple syrup in equal amounts. Keep in mind that honey has a distinct flavor, which will slightly alter the taste of the muffins.
How do I know if my bananas are ripe enough?
For the best flavor and sweetness, use bananas that are very ripe—yellow with brown spots or even completely brown. Overripe bananas are softer and sweeter, making them ideal for baking.
Can I add other ingredients to the batter?
Yes, feel free to mix in ingredients like chopped nuts, dried fruits, or chocolate chips to add variety and extra flavor to your muffins.
Are these muffins suitable for a gluten-free diet?
Yes, as long as you use certified gluten-free oats, these muffins are gluten-free. Always check the packaging to ensure the oats are processed in a gluten-free facility.
Conclusion
These 5-Ingredient Flourless Banana Muffins are a staple in my kitchen. They’re quick to make, delicious, and packed with wholesome ingredients. Whether I’m looking for a healthy breakfast option or a satisfying snack, these muffins never disappoint. I hope you enjoy them as much as I do!
Print
5-Ingredient Flourless Banana Muffins
- Total Time: 20 minutes
- Yield: 12 muffins
- Diet: Gluten Free
Description
Wholesome and moist, these flourless muffins are made with oats and ripe bananas for a clean, satisfying snack or breakfast on the go.
Ingredients
3 medium ripe bananas
2 large eggs
¼ cup pure maple syrup (or honey)
1 teaspoon baking soda
2 cups old-fashioned rolled oats (use certified gluten-free if needed)
Instructions
Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
In a blender, add bananas, eggs, maple syrup, baking soda, and oats (in that order). Blend until smooth.
Pour batter evenly into muffin cups, filling each about ¾ full.
Optional: Add a banana slice or sprinkle of oats on top of each muffin.
Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use overripe bananas for best sweetness and texture.
Customize with add-ins like chocolate chips, chopped nuts, or cinnamon.
Ensure oats are certified gluten-free if needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
