Flourless Banana Muffins

Flourless Banana Muffins

I'm a rather big fan of banana muffins. Mostly because they're just as tasty as banana bread, but cook faster and are easier to transport. Plus, you can add all kinds of things, like blueberries, to them and they're still wonderful. My usual recipe calls for flour, but some how we were out. So I found this recipe from Chase and Em's blog. With a few modifications, I had some super fast, delicious, friend-worthy muffins.
Servings 18 muffins


  • 2 cups and 1/2quick cooking oats regular plain old Quaker is what we used
  • 1 cup vanilla yogurt we used HyVee brand. Feel free to use plain. The original recipe called for Greek.
  • 2 eggs
  • 3/4 cup sugar
  • 1 tsp and 1/2baking powder
  • 1/2 tsp baking soda
  • 2 ripe bananas


  • Preheat oven to 400 degrees.
  • Spray muffin tin with non-stick cooking spray or line with silicone or foil liners.
  • Grind the oatmeal into oatmeal flour (we used our coffee grinder for this, a half cup at a time) and put in a mixing bowl. Mix in the rest of the ingredients, mashing the banana.
  • Pour into the coated or lined muffin tins (ours took about a half cup each) making sure to leave room for the muffins to rise.
  • Bake for 15-25 minutes, or until toothpick comes out clean. Our oven took a little more than 20 minutes. Just set a timer for 15 minutes, check, if necessary add another 5 , check, and then keep a close eye after that.


Just as easy as the old standby box mix, these muffins were wonderful. We ended up freezing about half and they are just as good warmed up in the microwave for about 30 seconds
Tried this recipe?Let us know how it was!

4 thoughts on “Flourless Banana Muffins

  1. I made the recepie yesterday, super easy and very good! I did not have a muffin tin so I used a teflon pan which seemed to be find. But the middle of the mixture was a bit creamy, so i put it back in the oven for about 10 minutes. Better but not quite there.

    Any suggestions other than buy a muffin tin?

    1. Hi John! I’ve found when the muffin tin is unavailable, I use a cake pan and only fill it about half full and then increase the cooking time until a toothpick comes out clean.

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