Flourless Banana Blender Muffins

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Moist and fluffy Flourless Banana Blender Muffins! They are SO easy to whip up in your blender and you can add all of your favorite mix-ins like nuts, coconut flakes, cinnamon, or chocolate chips!

Flourless Banana Blender Muffins | Creme de la Crumb

Hollaaaaaa for easy breakfast ideas. I love breakfast food, I do, but the morning always seems to get away from me and by the time 10am rolls around I’m famished and need something like, yesterday.

Enter easy grab-n-go breakfast option.

Flourless Banana Blender Muffins | Creme de la Crumb

Flourless Banana Blender Muffins | Creme de la Crumb

Flourless Banana Blender Muffins | Creme de la Crumb

I love blender-made anything. Smoothies, soups, you name it, but especially muffins. No need to dirty a bunch of bowls and whisks and hand mixers and blah blah – just throw it all in the blender, pulse, and pour.

It’s like muffin magic.

Flourless Banana Blender Muffins | Creme de la Crumb

The fun thing about these easy flourless banana blender muffins?? The MIX-INS! It’s like ice cream. How can you not go crazy when you’re faced with a dozen options of yummy add-ons to your giant bowl of ice cream? You can’t. Crazy will happen. And that’s sort of what went on here when I was trying to decide what to add to my blender muffins.

Chocolate chips?? Coconut?? Cinnamon?? Nuts???

YES. To all the above.

Flourless Banana Blender Muffins | Creme de la Crumb

What people are saying about these Flourless Banana Blender Muffins

“These were most definitely the best flourless muffins I’ve ever made. I was skeptical of trying them because every oat based muffin I’ve tried has been dry, but these are awesome. I just used quick oats that were in the cupboard and a food processor and it worked great.” – Emma

“These came out perfect! Glad I found this recipe!” – Rhea

“These muffins are the absolute best. I love that they are Gluten Free, even though I don’t really need them to be, but the flavor. OMG, So good. So moist, kind of loaf like textured. The only thing I changed a bit, but didn’t even know I had, was the chocolate chips. I thought it was only 1/2 c. so I’ve been 1/2c, of the MINI chocolate chips vs normal chips. There is so much chocolate in these because of the mini’s. Perfection. You all gotta make these. I have a Vitamix and its perfect for these. Thanks for the great pictures.” – Debora

“Great recipe! I’m always looking for a recipe that is lower carb, lower sugar because of hypoglycemia. These were perfect! I actually forgot the sugar – I was going to use Stevia but forgot, although I did sprinkle a few chocolate chips in the batter. When they came out I topped it off with a little butter and peanut butter and wow!! I didn’t even notice the lack of sugar. This is definitely a keeper. Thanks!” – Kerry 

Flourless Banana Blender Muffins | Creme de la Crumb

Flourless Banana Blender Muffins

Moist and fluffy flourless banana blender muffins! They are SO easy and you can add all of your favorite mix-ins like nuts, coconut flakes, cinnamon, or chocolate chips!
5 from 8 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12

Ingredients

  • 2 cups old fashioned oats
  • 2 eggs
  • 2 medium bananas
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 cup sour cream (OR greek yogurt)
  • optional mix-ins: 1 cup chocolate chips, 1 teaspoon cinnamon, 1/2 cup sweetened coconut flakes

Instructions

  • Preheat oven to 375. Grease muffin tins or place muffin/cupcake liners in the tins.
  • Add oats, eggs, brown sugar, baking powder, baking soda, vanilla, sour cream (or Greek yogurt), salt to a high powered blender. Pulse until smooth.
  • If you are using just one mix-in (i.e.: chocolate chips) then you can stir it right into the blender (with a spoon- don't pulse) and then fill muffin tins 3/4 full. If you want to use more than one mix in (such as chocolate chips on some, and coconut flakes on others) then fill the muffin tins first, then sprinkle your mix-ins on top of each cup and stir in with a knife.
  • Bake for 10-15 minutes or until golden brown and an inserted toothpick comes out mostly clean. Allow to cool completely, store in airtight container.
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Comments

5 stars
have made twice now – it’s a crowd favorite! we pulse in all the dry ingredients after grinding the oats. Then, don’t forget to add the banana!!! 🙂 we added the banana after all the wet ingredients were added.

    Thanks for sharing!

5 stars
These were a complete hit! If i wanted to subsTitute PUMPKIN for thE bananA any idea how many cups would replace 2 banaNas? So happy to have this recipe!! Also, Can i substitute greek yogurt or refular yogurt for tHe spur cream?

    Hey Jen! I haven’t ever tried using pumpkin for this recipe, so I don’t have an answer for that! Trial and error, sorry. But yes, you can sub greek yogurt for the sour cream.

Great RECIPE! Do you know the Calories/etC for this?

    I don’t have that on hand at this time, so sorry!

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