Unfussy and uncomplicated muffins made without any type of flour, oil, and refined sugar. Naturally sweetened with bananas, these flourless muffins are moist, fluffy, and super easy to make.
Going flourless with our family-favorite baked goods is my favorite thing to do. Doing this cuts down the wheat and makes them gluten-free so that everyone can enjoy them.
While we love flourless cookies, brownies, and cake, nothing beats a delicious muffin. These muffins are another easy flour-free recipe that I make whenever I want something quick and effortless.
Table of Contents
- Why you’ll love this recipe
- Ingredients needed
- How to make flourless muffins
- Tips to make the best recipe
- Storage instructions
- Recommended tools to make this recipe
- Frequently asked questions
- More flourless desserts to try
- Flourless Muffins (Recipe Card)
Why you’ll love this recipe
It is not always easy to get the texture of flourless muffins right. They often turn out rubbery and gummy. But this is not the case for these muffins. They turn out fluffy and moist. But the perfect texture is not the only reason why this recipe is so good. Here are some other reasons why:
- The muffins are ready in less than 20 minutes. You can make them in the morning and pack them for lunch for the entire family.
- You don’t need a mixer. A bowl and a whisk are all that’s needed.
- These muffins are the perfect way to use overripe bananas.
Ingredients needed
If you have bananas that are too ripe to eat on their own but are still too good to be discarded, gather a few baking staples and make these muffins.
- Bananas. Use medium-large bananas for moisture and sweetness.
- Eggs. Remember to bring them to room temperature.
- Almond butter. Use natural almond butter to avoid added sugar. You can use peanut butter instead if that’s what you have at hand.
- Milk. Cow’s milk or almond milk will work.
- Honey. To sweeten the muffin batter.Maple syrup also works.
- Cocoa powder. Helps thicken the batter and gives it a rich chocolate flavor.
- Baking powder and soda. These leavening agents help the muffins rise and make them light and fluffy.
- Salt. To balance all flavors.
- Chocolate chips. Semi-sweet or dark chocolate chips to sprinkle on top.
How to make flourless muffins
Step 1 – Prepare the muffin batter
In a high speed blender or food processor, add all the ingredients except for the chocolate chips, and blend until smooth.
Step 2 – Fill up the muffin cups and bake
Use a 12-cup regular-size muffin tray for this recipe. Spray the muffin cups with cooking spray or add muffin liners to prevent sticking. Fill the muffin cups with batter and sprinkle chocolate chips on top.
Bake the muffins in the oven preheated to 350F degrees for 15-17 minutes until the muffin tops look set. As they are made without flour, these muffins will be slightly jiggly when you remove them from the oven. Allow the muffins to cool in the pan completely and only then remove them from the pan.
Tips to make the best recipe
- If you don’t have ripe bananas, wrap unpeeled bananas with foil and bake them in the oven preheated to 300F degrees for 15-20 minutes. Doing this softens the bananas and makes them slightly sweeter.
- To make things faster, combine all ingredients except for the chocolate chips using a blender.
- Microwave the muffins for 10-15 seconds before eating them to make them taste as if they have just come out of the oven.
- For a more decadent treat, top the muffins with a spoonful of almond butter.
Storage instructions
To store. Once cooled, transfer these muffins to an airtight container and store them in the fridge for up to a week.
To freeze. To freeze the muffins, wrap them with food wrap, transfer them to an airtight bag, and store them in the freezer for up to 3 months. Defrost the muffins at room temperature before eating them.
- Muffin tin. My tried and tested muffin pan that cooks the muffins perfectly every time.
- Blender. A high-powered blender to pulse everything into a smooth batter.
- Food processor. Use this food processor if you don’t have a blender!
Frequently asked questions
Can I use water instead of milk for these muffins?
Water can replace milk in almost all baking recipes. For the best results, add a teaspoon of butter or oil for every cup of milk you are replacing with water. With this said, note that milk makes baked goods taste much better.
Why are my muffins not fluffy?
Using too much or too little baking powder or soda is the main reason why muffins turn out dense. Too little leavening – the muffins won’t rise. Too much leavening – they will rise and collapse.
What happens if you add an extra egg to muffins?
Don’t add an extra egg to these muffins unless you are making a bigger batch. An extra egg won’t make the muffins fluffier. It will only make them unappealingly rubbery.
More flourless desserts to try
- Almond butter cookies
- Brownie cookies
- Chocolate cookies
- Banana bread
- Peanut butter blondies
Flourless Muffins
5 from 41 votes
Naturally sweetened with bananas, these flourless muffins are moist, fluffy, and super easy to make.
Servings: 12 muffins
Prep: 1 minute min
Cook: 15 minutes mins
Total: 16 minutes mins
Rate This Recipe
Ingredients
- 2 large bananas
- 1 cup almond butter
- 2 large eggs
- 3 tablespoons honey
- 1/4 cup milk
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips optional
Instructions
Preheat the oven to 180C/350F. Grease a 12-count muffin tin and set aside.
In a high speed blender or food processor, add all your ingredients and blend until smooth. If adding chocolate chips, fold them through at the end.
Evenly distribute the batter amongst the greased muffin tin. Bake the muffins for 15-18 minutes or until they are mostly set on top.
Let the muffins cool for 10 minutes before carefully removing them from the muffin tin and letting them cool completely.
Notes
TO STORE. Once cooled, transfer these muffins to an airtight container and store them in the fridge for up to a week.
TO FREEZE. To freeze the muffins, wrap them with food wrap, transfer them to an airtight bag, and store them in the freezer for up to 3 months. Defrost the muffins at room temperature before eating them.
Nutrition
Serving: 1muffinCalories: 185kcalCarbohydrates: 16gProtein: 6gFat: 13gSodium: 110mgPotassium: 306mgFiber: 4gVitamin A: 60IUVitamin C: 2mgCalcium: 99mgIron: 1mgNET CARBS: 12g
Course: Dessert
Cuisine: American
Author: Arman Liew
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