These effortless Flourless Banana Oat Muffins have become so popular with my boys. They’re so easy, all the prep in done in a power blender! These muffins have NO added sugar, truly (ok, except for just a few little chocolate chips I throw on top, but those are optional). All the sweetness from these muffins comes strictly from bananas and dates. If you require a gluten free diet you’ll be pleasantly surprised how good these are too!
Bananas, Oats & Dates…Oh My!
Banana, Oats and Dates make these muffins a delicious healthier breakfast muffin. Rolled oats and flax seed add some great roughage giving these muffins some real delicious sustenance. These muffins may also be made with figs instead if you don’t have pitted dates. I’ve made these muffins with both dates and figs and both are great. Between those and the bananas they all make the muffins really moist and slightly sweet.
These are the Dates I love to use!
These dates are inexpensive and sooooo tasty! My kids love snacking on them, but I love baking with them. A huge bag runs about $6 and change at Costco and they’re well worth every penny. I make sure to have a bag of these in my pantry at all times.
Flourless Muffins
I will admit right now that I’m not a believer in super sweet treats for breakfast. To me, super sweet muffins and donuts should be considered a dessert, not breakfast, unless you’re on vacation. If you take out some carbs, extra sugar and add good for you ingredients you’ve got a recipe for some breakfast muffins that won’t give you that dreaded sugar crash.
Don’t let the fact that these are flourless and gluten free intimidate you. I honestly wasn’t sure these would turn out well when I first made them but they were so good and moist I was quite surprised. Hopefully you will be too!
Add one of these to your kid’s healthy breakfast alongside some yogurt. If you or a loved one is in a rush out the door, toss them 1 or 2 of these so they don’t leave the house starving.
What Oats should I use?
I originally created this recipe using only rolled oats, but due to a follower asking me if I ever made them with steel cut oats, I thought I’d give it a try so I’ve now adjusted the recipe to work with either type of oats. They are just as delicious and easy to make. The only adjustment is I use slightly less steel cut oats when I make these muffins. You can also make them using a 50/50 mix of the oats, they still turn out great! Below you’ll see my preferences that I use, bought at Costco (Bob’s Red Mill Quick Cook Steel Cut Oats & the Sprouted Rolled Oats & Aldi’s (Old Fashioned Rolled Oats).
Baking with Steel Cut Oats
This recipe can be made with rolled oats or steel cut oats. The images below here show what your batter will look like with steel cut oats after blending and then in a standard muffin pan, pre- and post-bake.
Power Blender Muffins
These muffins are speedy and simple to make because I literally pulverize all the ingredients in my high speed blender. Now, I will say making these muffins without a high speed blender is not recommended. Even with my powerful high speed blender, it’s quite something watching it blend up these ingredients. You could truly burn out a standard blender trying to make this recipe. You could pre soak the dates for 15 to 30 minutes in some water if they’re really dry, but I’d honestly still be weary of blending it in anything less powerful.
Give these fabulous flourless Banana Oat Breakfast Muffins a try and let me know what you think below!
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Flourless Banana Oat Muffins
Equipment
Ingredients
- 1 1/2 cups old-fashioned whole grain rolled oats (or 1 1/4 cup Quick Cooking Steel Cut Oats)
- 1/4 cup ground flax seed (if you have no flax seed, just add another 1/4 cup of oats)
- 2 eggs
- 3 ripe bananas
- 3/4 cup pitted dates (or figs) (About 5 oz.)
- 1 tsp baking soda
- 1 tsp cinnamon
- pinch of salt
- Optional- A handful of semisweet or dark chocolate chips
Instructions
- Preheat your oven to 350 degrees.
- Add all of the ingredients to a high speed blender (eggs on the bottom with the dates) and blend until a smooth consistency with no lumps.
- Use an ice cream scoop to add your batter to a standard-sized greased muffin pan, filling up each muffin cup about 3/4. (I've never had to use muffin cups for these)
- *Optional - If you're adding chocolate chips, add a few on each muffin now pushing them into the batter slightly, just so they don't fall out after baking.
- Bake the muffins for 15-16 minutes being sure to start checking the doneness with a toothpick at 15 minutes. Do not overbake so they stay nice and moist.
- Allow to cool slightly in muffin pan 5 minutes before removing, then enjoy immediately warm from the oven or let cool and enjoy later.
Notes
Nutrition Disclaimer:
Nutrition
Love this recipe. Wonder how it is without eggs, using a little baking powder and baking soda instead of eggs.
Elena, I have not made it without eggs yet, but you can make a “Flax Egg” with 1 Tablespoon of flax seed meal (ground flax) and 2.5 Tablespoons of water, just stir them together. Use this amount for each egg you are replacing. Let me know how it turns out for you! Thanks for the comment.