Breakfast

Flourless Muffins

If you're looking for a new way to use up those spotty bananas, then you have to give these Flourless Muffins a try! They come together in under 20 minutes, and are incredibly soft, fluffy and sweet! The perfect meal prep to have on hand all week long.

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three flourless muffins stacked on top of one another with the top one having a bite taken out of it to show the texture.

Why You’ll Love This Recipe

  • Flourless Muffins come together in under 20 minutes.
  • Just add all the ingredients to a blender and blend!
  • A great way to use up those spotty bananas.
  • These muffins are completely grain and gluten free.
  • The blended bananas and eggs make these muffins super fluffy without using any flour.
  • Flourless muffins are also dairy free!
  • Free from any refined sugar.
  • A great meal prep breakfast for the entire week!
  • If you don’t like peanut butter you can also use almond butter or any other nut or seed butter.
  • Check out my Dairy Free Banana Chocolate Chips Muffins for another easy idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Flourless Muffins. Scroll down to the recipe card for a full list of ingredients and instructions.

Use ripe, spotty bananas for best results. These are naturally much sweeter than green bananas and will provide a better texture.

Since these muffins are flourless, the eggs are really important to provide that fluffy texture.

I prefer peanut butter or almond butter for these muffins, but any nut or seed butter will work!

These muffins are naturally sweetened with a touch of maple syrup which is an unrefined sugar. You may sub for honey or agave.

Vanilla extract adds flavor to any baked good!

Baking soda is going to add to the texture and help these muffins rise during baking time.

Use dairy free or regular mini chocolate chips. I love to add chocolate chunks on top too!

all the ingredients that you need to make these muffins in individual containers.

How To Make

ONE: In a blender, add in all the ingredients with the exception of the chocolate chips.

all the ingredients added to a blender.

TWO: Blend for 60 seconds, you may need to stop and scrape down the sides a few times. The batter should be tan, creamy and fluffy.

the blended ingredients in the blender.

THREE: Fold in the mini chocolate chips last and then add the batter to muffin liners. Add more chocolate chips on top and bake for 12-15 minutes.

FOUR: Remove from the oven, let cool slightly and enjoy!

the muffins on a wire rack.

Tips And Tricks

Use a high speed blender for best results. This batter may be too thick for a nutri-bullet.

You may need to stop and scrape down the sides a few times to ensure everything is well blended.

Use ripe, spotty bananas for best results.

Use a double cookie scoop to easily add the batter into the muffin tins.

Add chocolate chunks to the tops of the muffins before baking. I like to chop up a chocolate bar and sprinkle it on top.

Using mini chocolate chips or chocolate chunks in the batter allows for there to be a bit of chocolate in each bite.

a hand holding one of the baked muffins.

How To Serve And Store

Serve these flourless muffins once they are cool enough to handle. Enjoy with a glass of milk or cup of coffee.

Store muffins in an airtight container at room temperature and enjoy within 3-4 days.

Flourless Muffins may also be refrigerated to extend shelf life to 5-7 days.

Taste And Texture

These Muffins are sweet and filled with chocolate and peanut butter flavor.

The texture is soft, fluffy and incredibly moist.

a hand holding one of the muffins that is cut in half to show the fluffy texture.

Frequently Asked Questions

Can I use almond butter instead of peanut butter?

Yes! Any nut or seed butter will work.

Can I make these without an egg?

Unfortunately no, the texture will be totally different. These muffins will still work but they won’t be as fluffy and moist as pictured above.

Can I make these without a banana?

Apple sauce may work as a replacement, or adding in 1 additional egg. However, please note making these substitutions will alter the recipe 🙂

Other Recipes You May Like

If you make these Flourless Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

Flourless Muffins

If you're looking for a new way to use up those spotty bananas, then you have to give these Flourless Muffins a try! They come together in under 20 minutes, and are incredibly soft, fluffy and sweet! The perfect meal prep to have on hand all week long.
5 based on 7 reviews
PIN RECIPE
PREP TIME:
5 minutes
COOK TIME:
15 minutes
TOTAL TIME:
20 minutes
Author - Hannah

Ingredients

  • 2 large ripe, spotty bananas
  • 2 large eggs
  • 1 cup creamy peanut butter, may sub any other nut or seed butter
  • 1/4 cup maple syrup, may sub agave or honey
  • 2 tsp vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup mini chocolate chips, or chocolate chunks

SCALE:

1X

YIELDS:

15 muffins

Directions

  1. Preheat oven to 375F and prepare a muffin tin by lining it with muffin liners.
  2. In a blender, add in all the ingredients with the exception of the chocolate chips.
  3. Blend for 60 seconds, you may need to stop and scrape down the sides a few times. The batter should be tan, creamy and fluffy.
  4. Fold in the mini chocolate chips last and then add the batter to muffin liners.
  5. Add more chocolate chips on top and bake for 12-15 minutes.
  6. Remove from the oven, let cool slightly and enjoy!

Notes

  • Use a high speed blender for best results. This batter may be too thick for a nutri-bullet.
  • You may need to stop and scrape down the sides a few times to ensure everything is well blended.
  • Use ripe, spotty bananas for best results.
  • Use a double cookie scoop to easily add the batter into the muffin tins.
  • Add chocolate chunks to the tops of the muffins before baking. I like to chop up a chocolate bar and sprinkle it on top.
  • Using mini chocolate chips or chocolate chunks in the batter allows for there to be a bit of chocolate in each bite.

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Leave A Comment And Rate This Recipe!

Rating:

Could Greek yogurt be added to this recipe you think?

These muffins are a weekly staple in our home… so, SO good and easy. Any thoughts on a pumpkin version?

Hi Steph! I’m so happy you’re enjoying them! You could totally swap the banana for pumpkin. I’d recommend a full 15oz can 🙂

Easy to make and so so yummy iv already had three!!
So irresistible straightforward and it’s healthy no bad sugars or carbs

HiV! How did you like them? And unfortunately I do not count calories or macros, but you can plug the ingredients into a calculator on google to find out 🙂

Hi Laurel! YAY, so happy to hear that. I don’t count macros, but you can plug the ingredients into a calculator on google and it will tell you!