These Flourless Banana Oatmeal Muffins made with Almond Flour are a super quick, easy and healthy breakfast or snack for toddlers and kids. They are made in the food processor and ready to bake in less than 10 minutes!
Why we love this recipe
These flourless baby muffins are a great healthy little snack to serve for breakfast or morning and afternoon tea. Just like these Banana Oat Muffins, they are super quick and easy to make and perfect for freezing.
This recipe is great because:
- It is so quick and easy to make in the food processor, and can be prepared in a blender too. Less than 10 minutes of prep and 20 minutes in the oven is all it takes!
- These muffins are a great snack for Bubs that have food allergies. They are gluten-free friendly and can easily be made dairy-free as well.
- They are soft enough for little ones and make a great baby-led-weaning snack idea.
- Rolled Oats + Baking Powder: use certified gluten-free oats and baking powder if required.
- Banana: make sure they are very ripe as most of the sweetness of the muffins will come from it.
- Eggs: I have not tried this recipe with an egg replacer but you could try it with a flaxseed egg if needed.
- Maple Syrup: a small quantity to help sweeten the muffins.
- Yogurt: I used Greek Yogurt but a Natural, unsweetened Yogurt will work too.
Both the Vanilla and Cinnamon are optional here but add delicious flavours to these muffins!
- Rolled Oats: they are lightly blended in the food processor to get a fine powder, so you could substitute it for Oat Flour if preferred.
- Maple Syrup: can be substituted with Honey (for babies older than 1 year old) or your preferred liquid natural sweetener.
- Yogurt: use a dairy-free yogurt (unsweetened) to make these flourless muffins dairy-free.
How to make Flourless Banana Muffins
- Preheat your oven on 180'c / 350'F. Prepare a Muffin pan by greasing it with a little bit of oil or butter. You can also use a Silicone Muffin Pan.
- Photo 1: Place the Rolled Oats in the bowl of your food processor and pulse for a few seconds, or until you get fine crumbs.
For softer muffins, continue to blend until it resembles a powder or use Oat Flour instead.
- Photo 2: Mix in the dry ingredients: Almond Flour, Baking Powder and Cinnamon (optional)
- Photo 3: Add the rest of the ingredients: ripe Bananas, Yogurt, Eggs, Vanilla and Maple Syrup.
- Photo 4: Blend until all the ingredients are combine and you get a thin batter.
It will look rather liquid, that's completely normal!
- Photo 5: Fill the greased Muffin pan with the batter. You can use an ice cream scoop or simply pour it in.
Note that the muffin pan needs to be well greased as the muffins are rather soft and tend to stick to the pan if not prepared well.
- Optionally, top each muffin with some Oats for an extra crunch.
- Photo 6: Bake for 20 to 25 minutes or until puffed and golden.
- Leave to cool down for 10 to 15 minutes before removing the muffins from the pan.
Do not skip this step - the muffins will be quite soft and stick to the pan when they just come out of the oven. As they cool down, the cakes should start detaching from the edges of the pan.
If you find that the muffins are still sticking to the muffin pan after letting them cool down, run a small knife around the edges and gently pull them out.
A powerful blender will work just as well as a food processor here! My only recommendation is to use Oat Flour instead of blending Rolled Oats if using a blender. You might want to blend the wet ingredients first then add the dry ingredients over it.
Yes, if you use certified gluten-free oats and baking powder!
These flourless banana oat muffins can easily be made Dairy-Free by using a plant-based yogurt (natural / unsweetened) or a lactose-free yogurt. Note that if you use a flavoured yogurt such as coconut yogurt, it will change the taste of these muffins.
The Almond Flour can be replaced by Plain / All-Purpose Flour if needed, but you will loose a bit in flavour and moisture.
Tips for Success
- Make sure to use very ripe bananas for sweeter muffins. Most of the taste of these muffin rely on the natural sweetness of ripe bananas.
- For slightly less crunchy muffins, replace the Rolled Oats by Oat Flour.
- Transfer the muffin batter into the muffin pan and bake them straight away. The oats will start to absorb the liquids if you wait, which will make the muffins a bit more dry.
- For added flavour or texture, add your favourite fruits such as Blueberries and Raspberries, some Chocolate Chips or even some chopped Nuts (for older children).
Storing & Freezing
These flourless oat banana muffins can be kept at room temperature in an air-tight container lined with a paper towel for up to 3 days. I don't recommend storing them in the fridge as they will get dry.
You can also freeze them for up to 3 months. Once completely cool, place them on a flat tray and freeze until hard. You can then transfer them into a freezing bag or container. Allow to thaw at room temperature for a few hours, or place in a warm over for 5 to 10 minutes.
More Healthy Snacks
- Peanut Butter Banana Oatmeal Cookies
- Raspberry Bliss Balls
- Pear and Banana Muffins
- Raspberry Baked Oatmeal Cups
- Baked Banana Chips
- Strawberry Bliss Balls
Flourless Banana Oatmeal Muffins
- 100 gr (1 cup) Rolled Oats, certified gluten-free if needed
- 150 gr (1 1/2 cup) Almond Flour
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Cinnamon, optional
- 2 large Bananas, very ripe
- 80 gr (1/3 cup) Greek Yogurt, or unsweetened natural yogurt
- 2 Eggs
- 60 ml (1/4 cup) Maple Syrup
- 1/2 teaspoon Vanilla Extract
- Preheat your oven on 180'c / 350'F. Prepare a Muffin Pan (metal or silicone) by greasing it with a little bit of oil or butter (see note 1).
- Place the Rolled Oats in the bowl of your food processor and pulse for a few seconds, or until you get fine crumbs (see note 2).
- Add the Almond Flour, Baking Powder and Cinnamon and pulse to combine.
- Add all the other ingredients: Bananas, Yogurt, Eggs, Maple Syrup and Vanilla. Blend until smooth; you should get a thin, rather liquid batter.
- Pour the batter into the prepared Muffin Pan. Optionally, top with a little of rolled oats for an extra crunch.
- Bake for 20 to 25 minutes or until puffed and golden.
- Leave to cool down for 10 to 15 minutes before removing the muffins from the pan (see note 3).
- Keep at room temperature in an airtight container lined with paper towel for up to 3 days, or freeze for up to 3 months.
- Make sure the muffin pan is very well greased as the muffins are rather soft and tend to stick to the pan if not prepared well.
- For softer muffins, continue to blend until it resembles a powder or use Oat Flour instead.
- Do not skip this step - the muffins will be quite soft and stick to the pan when they just come out of the oven. As they cool down, the cakes should start detaching from the edges of the pan. If you find that the muffins are still sticking to the muffin pan after letting them cool down, run a small knife around the edges and gently pull them out.