These Flourless Oatmeal Banana Muffins with Almond Flour make the most delicious and healthy sweet treat both you and your kids will love! These Blender Muffins are perfect for a breakfast on the go, to enjoy with your afternoon tea or in your kids lunchbox.

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I adore Banana Muffins, and how versatile they can be. Looking for a flourless option? Make these Gluten Free Banana Muffins! Love banana and chocolate together? Make my Sugar-Free Chocolate Chip Banana Muffins!

These Almond Flour Banana Muffins with Oatmeal are probably my favourite healthy ‘breakfast on the go‘ recipe. They are made with no flour or no processed sugar, and I love that they are so quick and easy to make as they are made in the food processor!

They make the most delicious sweet treats with hidden fruits that can be enjoyed both for breakfast and as a healthy snack – and one your kid will be happy to eat as well!

Almond and Oat Banana Muffins Ingredients

The best thing about these cakes: they are made without flour. Instead, these Banana muffins are made with Oats, Greek Yogurt and Almond Meal. A delicious mix of healthy and tasty ingredients!

To make these small cakes, you will need (scroll down to recipe card for all quantities):

• Rolled Oats – certified Gluten-Free if required
• Almond Meal
• Eggs
• Bananas – very ripe
• Maple Syrup
• Greek Yogurt
• Vanilla Extract (optional)
• Baking Powder
• Baking Soda
• Salt
• Ground Cinnamon (optional)

Ingredient Substitution

A few of the ingredients can be substituted if needed for dietary preferences or if you do not have the ingredient at home.

• Rolled Oats: the oats will be blended into a thin powder here, so you could use Oat Flour if you have some instead.

• Almond Meal: can use any type of ground almond such a almond flour, or use another ground nut flour. Hazelnut meal could be absolutely delicious too here!

• Eggs: to be made vegan, you can use an Egg Replacer Powder or Flax Eggs instead of eggs

• Maple Syrup: any type of Liquid Sweetener will work as well. You could use Honey or Agave Syrup instead of Maple Syrup for example.

• Greek Yogurt: the best substitute to Greek Yogurt is Sour Cream or a Natural Yogurt. To be made Vegan, you can also use a Plant-Based Yogurt such as Coconut Yogurt, but the taste will be slightly different (you will loose the sourness).

If you love Banana Cakes, you might also like:

• One Bowl Banana Bread with Chocolate Chips
• 3 Ingredients Banana Pancakes
• Oven Baked Banana Chips
• Gluten Free Banana Buckwheat Pancakes
• Vegan Banana Bread

How to make Banana Oatmeal Muffins

I don’t think that there is an easier recipe on the blog than this one. All you need to do is literally throw all the ingredients together in the food processor!

Here is how to make Banana Bread Muffins without Flour:

• Place the Rolled Oats in your Food Processor and pulse until you get thin crumbs. How thin you blend the oats is up to you – the coarser they are blended, the more texture you will have in the muffins. The thiner the oat powder, the smoother the muffins will be.

• Add the rest of the Dry Ingredients: Almond Meal, Baking Powder, Baking Soda, Salt and Ground Cinnamon (optional). Blend for a few seconds to mix. Do not mix for too long here, or the heat might make the almond meal sticky and hard to combine.

• Add all the other ingredients: Bananas (I roughly cut them into smaller pieces), Eggs, Greek Yogurt, Maple Syrup and Vanilla Extract.

• Blend it all together until combined and smooth – it took me about 30 seconds (it is quite fast), but it will depend on your machine. Stop to scrap the edges of the bowl if needed.

Once your muffin batter is ready, you can transfer it into your muffin pan. Make sure the muffin pan is very well greased (or use liners) as the cakes are rather soft and tend to stick to the pan if not prepared well.

Alternatively, you can use a Silicone Muffin Pan to easily remove the muffins from the pan.

To bake the muffins:

• Use an Ice-Cream Scoop or a deep Spoon to fill the Muffin Pan with batter

• Optional: sprinkle some Oats over each muffins

• Bake for 20 to 25 minutes in a preheated oven at 180’C/350’F – or until puffed and golden. You can pick a skewer into a muffin to check if they are ready; if you cannot see any wet batter or humid crumbs on the skewer, it means that they are ready.

• Leave to cool down for 10 to 15 minutes before removing the muffins from the pan. Do not overlook this step – the muffins will very likely stick to the pan and break if you try to take them out straight away. They will naturally pull from the edges when cooler.

If you struggle to get the muffins out of the pan, run a small pairing knife (or small offset spatula) around the muffins, gently pulling them away from the edges.

Can I use a blender instead of a Food Processor?

You can absolutely use a blender instead of a food processor, as long as it is a powerful blender. I have just found that it is easier to turn the oats into a thin powder with a food processor than with a blender.

You might need to scrap the edges of a blender more than recommended with a food processor too.

How to store these Easy Flourless Banana Muffins

Once completely cool, these healthy Banana Blender Muffins can be kept in an air-tight container at room temperature for about 3 days. They will last longer in the fridge, but will tend to become hard and dry quickly.

Can I freeze these Oatmeal Banana Bread Muffins?

Yes, you can very easily freeze these Flourless Oat Muffins. Once completely cool, wrap them individually in a layer of plastic wrap and a layer of aluminium foil, or in a freezing bag.

Leave to thaw at room temperature for a couple of hours when ready to eat, or place back in a warm over for 5 to 10 minutes.

More Muffins Recipes:

• Double Chocolate Brownie Muffins
• Vegan Carrot Cake Muffins
• Lemon and Poppy Seed Muffins
• Raspberry Lemon Muffins
• Chocolate Zucchini Muffins
• Apple Cinnamon Streusel Muffins

Easy Almond and Oatmeal Banana Muffins Recipe:

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