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Gluten Free Banana Muffins

4.92 from 25 votes
flourless banana muffins with chocolate chips and nuts
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!
Prep Time: 10 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 25 minutes
Servings:12 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

  1. 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.
  2. 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. 
  3. You can freeze these muffins in an airtight container for up to five months.
  4. Be sure not to over-mix these muffins in the blender, just pulse until barely blended! You can also mix by hand.

Nutrition

Calories: 116 kcal, Carbohydrates: 19 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 32 mg, Sodium: 167 mg, Potassium: 150 mg, Fiber: 2 g, Sugar: 7 g, Vitamin A: 112 IU, Vitamin C: 2 mg, Calcium: 56 mg, Iron: 1 mg
Course: Breakfast
Cuisine: American
Author: Tiffany