Flourless Banana Oat Muffins

5 from 6 votes

These delicious no guilt muffins are flourless and have no added sugar (except for the optional few chocolate chips on top).

They're very easy to make and freeze well. If not freezing, refrigerate them and enjoy within 5 days. They can sit out in an airtight container for 2 days at room temperature, but they probably won't last that long.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dessert, muffins

Cuisine: Breakfast, Healthy Breakfast

Keyword: Banana, gluten free, Muffin, oats, vegetarian

Servings: regular sized muffins

Calories: 119kcal

Author: Katia

Equipment

Blender

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

* If making these muffins with steel cut oats I found they took a little longer to bake, not sure why, but for me it took about 20 mins

** Nutritional Information does NOT include Chocolate Chips as that is optional**

Nutrition