Moist and fluffy Gluten Free Banana Muffins! They flourless muffins 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!
Want more recipes that use up all those extra bananas? You got it. Try my excellent recipes for Chunky Monkey Banana Cookies, Banana Chocolate Chip Cookies and Brown Butter Banana Bread.
Why This Recipe Works
Easy breakfast — I’m ALWAYS on the hunt for easy breakfast foods. We get so tired of cereal around here. So amen for these easy, healthy banana muffins. They are especially great for those mornings that seem to get away from you and by the time you realize you haven’t eaten breakfast, you’re famished and just wish you had something you could grab quickly. Enter these muffins, an easy grab-n-go breakfast option.
Blender muffins — 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. Throw them all together and blend it right up.
Customizable mix-ins — The fun thing about these easy, flourless banana 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 things 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 of the above.
Gluten free — These healthy banana muffins are also gluten free. But don’t worry — you won’t even notice as the oats make them come out loaf-like, like banana bread, but better. A great option if you’re looking for a low-carb option or prefer to eat gluten-free.
Ingredients
These gluten-free banana muffins are not only so easy to put together but the ingredients are a cinch too. You probably have everything you already need in your pantry.
Old fashioned oats — These are key — you need to have the old-fashioned kind of oats and not steel cut. Old fashioned have more texture and will hold the muffin shape better. You can substitute quick-cooking oats if that’s what you have.
Eggs — Eggs help bind the muffins together. Regular, large eggs are good in this recipe for gluten-free banana muffins.
Bananas — This probably goes without saying but you do need bananas to make these flourless banana muffins. I like to use the ones that are browning and getting past prime eating-time.
Brown sugar — Add a little sweet with a bit of brown sugar. Light or dark will work in these muffins.
Baking powder and baking soda — Add for leavening and texture.
Vanilla — I prefer to use real vanilla extract but you can also use imitation if that’s what you have on hand. I love how the vanilla works with the banana to make the flavors that much better.
Salt — Salt also helps the flavors shine through.
Sour cream (OR Greek yogurt) — For creaminess, add the sour cream. If you don’t have sour cream, you can substitute Greek yogurt. Use plain Greek yogurt (make sure it’s Greek for its thickness).
Here’s How You Make It
- First, preheat the oven to 375. Then, grease the muffin tins or place some muffin/cupcake liners in the tins. (not pictured)
- Next, add the oats, eggs, bananas, brown sugar, baking powder, baking soda, vanilla, sour cream (or Greek yogurt), and salt to a high-powered blender. Pulse the blender until smooth. (photos 1-2)
- Now it’s time for mix-ins. If you are using just one (i.e.: chocolate chips), then you can stir (stir, not blend) it right in the blender container and then pour the batter right out of the blender into the muffin tins, filling only 3/4 full. *If you want to use more than one mix in (like chocolate chips on some, and coconut flakes on others) fill the muffin tins first, then sprinkle those mix-ins on top of each cup and stir them into the muffins individually with a knife. (photo 3-5)
- Finally, pop the gluten free banana muffins into the oven for 10-15 minutes or until they are golden brown and when you insert a toothpick, it comes out mostly clean. Allow the flourless banana muffins to cool completely, and store them in an airtight container. (photo 6)
Expert Tips and Tricks
- Wondering what kind of add-ins to put into the muffins? Some of my favorites are 1 cup chocolate chips, 1 teaspoon cinnamon, 1/2 cup sweetened coconut flakes.
- These healthy banana muffins can be kept in a container with a lid on the countertop for up to three days. If you’re going to keep them longer, put them in the fridge.
- You can freeze these muffins in an airtight container for up to five months.
- Be sure not to over-mix these muffins in the blender, just pulse until barely blended! You can also mix by hand.
Gluten is a protein that’s in a lot of grains like wheat. It’s in most “bready” foods — cereal, actual bread, pasta, pizza crust, pretzels, etc. Some people are allergic to gluten (called Celiac disease) and some people have an intolerance to gluten. Some people just avoid it. Whatever your reason, here are some foods that are naturally gluten-free:
Fruits and veggies
Legumes, beans, seeds
Eggs
Meat
Dairy products
Always check the labels on all your foods to make sure they are gluten-free as you never know how many processed foods are made. It’ll be right there on the label.
The short answer is, yes, you can over mix muffins. Since you are using a blender for these gluten free banana muffins, it’s going to be super easy to over-mix them. Instead of setting it at low and letting it go, use the “pulse” option so that you are only blending a little bit at a time. Over mixed muffins can taste tough, so be sure just to blend them till they’re just mixed together, then they’re good to go.
More Muffin Recipes
- Bran Muffins
- Cinnamon Muffins
- Carrot Cake Muffins
- Lemon Poppy Seed Muffins
- Cinnamon Streusel Muffins
- Blueberry Muffins
Did you make this recipe? EXCELLENT! Please rate the recipe below and be sure to tag me on social when you share a photo of your CDLC creation.
Gluten Free Banana Muffins
Ingredients
- 2 cups old fashioned oats
- 2 eggs
- 2 medium bananas
- ¼ cup brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup sour cream - (OR greek yogurt)
Instructions
- Preheat oven to 375. Grease muffin tins or place muffin/cupcake liners in the tins.
- Add oats, eggs, bananas, 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.
Notes
- Wondering what kind of add-ins to put into the muffins? Some of my favorites are 1 cup chocolate chips, 1 teaspoon cinnamon, 1/2 cup sweetened coconut flakes.
- These healthy banana muffins can be kept in a container with a lid on the countertop for up to three days. If you’re going to keep them longer, put them in the fridge.
- You can freeze these muffins in an airtight container for up to five months.
- Be sure not to over-mix these muffins in the blender, just pulse until barely blended! You can also mix by hand.
How many calories per mufFin?
I like this recipe, but the Cinnamon should not be optional. It was on the bland side without it. Other than that, it was soft fluffy and moist. Yum.
I ABSOLUTELY love this recipe! So easy and so delicious, kudos!
Thank you!
Hi! Is it possible to make this Recipe into a loaf instead of muffinS? If So, any changes to temperature?
I’m sure it is possible, I have not tried it though. I’d leave the temp the same, but increase the cook time.
Made these with dairy free sour cream (tofutti brand) and instead of baking powder I used baking soda and cream of tartar. Just in case any dairy-free corn-free people out there need to know what substitutions work, they were great!
Thanks so much for sharing, Valerie!
The INSTRUCTIONS have no mention of the bananAs?
Sorry for that typo! The recipe is updated now 🙂
The inst have no mention of the banan?
This recipe was a success first time making the muffins. Loved it! Any idea of the fat, carb, sugar etc. Content In this recipe?
So glad you enjoyed this recipe! Thanks for your feedback. I am in the process of trying to update all my recipes to have the nutritional information… as you can guess, it’s a huge task! Thanks for your patience. 🙂
Great RECIPE! Do you know the Calories/etC for this?
I don’t have that on hand at this time, so sorry!
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.
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!