5-Ingredient Flourless Banana Chocolate Chunk Oatmeal Mini Muffins

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5-ingredient Blender Muffins-15 Ways
I added vanilla, Cinammon, raisins, and walnuts. Next time will add packet of stevia to add just a bit of sweetness. I will definitely be trying these! I hope you and your loved ones bake and enjoy them as much as we do! Recipe Card powered by. We do have the best luck using silicone liners.

5-ingredient Blender Muffins-15 Ways

Three Ingredient Oatmeal Banana Muffins-So Delicious and Nutritious!

It is just in my Cajun Blood that I do not follow recipes: I added vanilla, Cinammon, raisins, and walnuts. I also added 1 tablespoon of honey along with the maple syrup. Hello from Finland; please note that 3 mashed bananas will not make 13 grams! That is like two teaspoons….

Oh my goodness, thanks so much for catching that. I have no idea what I was thinking with that number. Just updated the post. I made this with a few substitutions: It was not sweet like most banana breads because it only had honey and it was more like bread rather than the light cakey texture from using all purpose flour.

I would not call this a dessert with the lack of sugar content but it was a decent recipe that did let the banana flavor come through more though not much than conventional banana bread recipes when you mostly taste sugar. Also, it took closer to 45 minutes to have it fully bake on degrees! Worth giving a try! And guys, for maple syrup replacement, I use 2 medjool dates pit removed and blend! Yes, you could use an additional banana or 6 tablespoons applesauce to replace the 2 eggs.

Yes, the oats need to be completely ground and blended with the other ingredients to get that great banana bread texture. You could try using a food processor or already ground oats instead of a blender.

Is there a way to combine this recipe with the one for flourless pumpkin bread to make a pumpkin banana bread mashup? Add in a teaspoon of cinnamon, if desired. I just made two loaves of this bread. One of them I substituted honey. The other I substituted stevia. My stomach is growling in anticipation of the result. I am hoping that the recipe turns out. My two loaves both turned out great.

Stevia made a good substitute and will help keep the carbs down. My husband and I made this yesterday during the big Texas freeze. I agree it always tastes even better the next day. I made it and its ok. It was interesting to blend the mixture. I guess its a healthy version. I just think it was a little gummy sort of. I think I just prefer more of a sponge. Maybe some oats added after the blender to give it a more complex texture and maybe some bananas in the mix that were just mashed and stirred in.

And the banana slices on top are mouth-watering. I hope your buddy enjoys it! I thought it would be gummy but it was moist, and the banana flavor was addicting. So happy you baked it and enjoyed it as much as we do, Erica! Tastes great as muffins as well. I found the baking time to be quite low — 45 minutes was about right for me. Thanks so much for sharing! Sounds like it turned out great! Oven temperatures certainly vary so testing it with a toothpick for doneness is important before removing it from the oven.

Hi Maegan, I just made your banana bread—saw it on Pinterest and it looked oh so good! I was out of eggs, but wanted to make this anyway, so I decided to use flax eggs instead and I think it dried out the bread. But it baked up beautifully and I definitely want to try it again with the eggs! Great to know, Susan! Thanks for sharing and enjoy the bread when you bake it again.

Yes, just make sure you grind the steel cut oats really well in a powerful blender or food processor. Thank you for this! I love how easy this is and mine came out super moist. Could it be the baking soda doing that or how could I adjust for next time I wonder?

It could be a matter of preference for sweetness. You could try increasing the maple syrup by a tablespoon or two next time and see if that tastes better for you. You could try to reduce the baking soda, but the loaf would turn out denser. Hi there, love the recipe! Just reaching out and asking about your moms skin condition? Unfortunately, giving up gluten did not help with her psoriasis, but I have heard that it does work for other skin allergies.

Hope you enjoy the recipe and that are you are able to find out what is causing your skin irritations. When stored in an airtight container, it will keep days at room temperature or up to 5 days in the refrigerator. I grew up on grits so this really excites me to try sometime. Baking powder instead of baking soda cuts the bitter flavor you might get in a recipe. Also use bananas that are very ripe and soft, but not mushy.

Add teaspoons of banana extract to up the banana flavor. This is a yummy healthy recipe! Yesss that maple-banana combo is the best. Could I use baking powder instead? Absolutely, the recipe bakes up great as muffins. Just reduce the baking time to around 20 minutes. I just took mine out of the oven. It looks and smells heavenly. I added cinnamon because I like baked bananas with cinnamon.

My new go to use for overripe bananas. I made this as written. Blended in my Vitamix. Mine turned out like a very dense banana pudding even after baking twice as long. I reread the recipe thinking I made a mistake but no everything was exact. Maybe my blender was to powerful.

It sounds like you may have over blended the batter which caused the batter to heat up and start cooking the egg and oatmeal resulting in a partially cooked pudding like consistency before even baking.

Next time, try blending it on less power and just until the oats are ground. After eying this recipe on Instagram, I made it happen. Healthy 5 Ingredient Flourless Banana Bread.

This recipe would have been super easy if my blender was a single person blender aka tiny so […]. Your email address will not be published. Leave this field empty. Welcome to The BakerMama! To learn more about me, click here. Healthy 5-Ingredient Flourless Banana Bread. Just 5 ingredients to make this healthy loaf of banana bread that's moist, oaty and naturally sweetened with maple syrup. Maegan - The BakerMama. Hi, do you know of any other substitutes that will work in place of the maple syrup?

Honey is a great substitute for the maple syrup. Is it ok if i use honey instead of syrup? If not, what would be a good substitute?

Yes, honey is a great substitute for the maple syrup in this recipe. Do you think flax eggs could be used to substitute the eggs? Thank you very much. Would you recommend changing oatmeal for whole weat flour? Would this work with honey rather than nape syrup? Hi Do you have any low carbs recipes and also how many carbs in the banana bread. Hi Maegan and Charles, I found a online nutrition calculator these are the results per serving: Recipe Analyzer Results A single serving of this recipe has 96 calories.

Such a great tip. Your receipe is the best — very simple and rich. What else can you use in replacement of maple syrup? That seems like a really long time. Looks great — think this would work as muffins instead? Would anything need to be changed? Added walnuts, cinnamon, vanilla and a lil brown sugar…mmmm. Rolled oats and old-fashioned oats are the same. Hihi that means oat flour is the same?

I can use the same amount? I made 2 loaves and I am telling everyone about it! So great to hear, Carol! I love that you love it as much as we do! Love hearing this, Kylie! I need to bake it into mini muffins.

Such a great idea! Hi Megan, I made two loaves of this bread last night. Can I substitute the maple syrup with honey? Yes, honey is a great substitute for maple syrup in this recipe.

Can I replace maple syrup with honey in this recipe? I want to avoid sugar. Hi Maegan, do you know what the nutritional information is for this banana bread?

So great to hear, Karen! And I love the twists you put into it! Can I substitute to egg with something? Any idea on what the nutrition facts are for this? Hello, Can I use steel cut oats instead? Thanks for sharing this great recipe! I think dried cranberries would be a great addition. Definitely let us know. Looking for one of your favorite recipes?

Plus, all of your private notes can now be found directly on the recipe page under the directions. Lorraine's Fast, Fresh and Easy Food. Want more from Genius Kitchen? Top Review by Lynne the Pirate Qu. This is my go-to muffin recipe now. I make a batch each and every week, and have one muffin for breakfast or a snack each day. Because I have a certain health condition that benefits from a high-fiber diet that is rich in Omega-3s, I add flaxseeds and walnuts to every batch. To keep things interesting, I sometimes will replace the bananas with other pureed or mashed fruit such as apples or mangoes , and play with the spices accordingly.

Simply the best, most reliable and tastiest muffin recipe I've found. Thanks so much for sharing! Banana Oatmeal Muffins 9 recipe photos. In a separate bowl, combine the mashed bananas, eggs, vanilla and butter. I made them with almond butter, pumpkin, mini-chips, and agave nectar. Next time will add packet of stevia to add just a bit of sweetness. My two year old is allergic to milk, eggs, soy, wheat and almond!!

I tried these with fingers crossed he a fussy eater but said mmmmm while eating thesr and asked for more!! Yay something besides juice and fruit he will eat and i had all the ingredients already!! Yes, they do, especially the plain ones. You are totally right — this recipe has changed my life!

Thanks for such a versatile recipe! I made 8 regular sized muffins, baked at for 20 minutes. Thanks for the recipe, they were delicious! I did have some trouble getting the mixture out of the blender. You mean out of the bottom part under the blade?

That is my biggest pet peeve! I wish I had great advice, but I struggle with this, too. I hate to waste any of it! These are so yummy and so much fun to make and play with variations! I found this recipe on Pinterest! Can you please help me? Do you have some tips to make my muffins less compact? Because of the type of muffins these are, with no flour, they are not as airy or fluffy: Try this recipe that has no banana: Hi, thank you for sharing this recipe!! Or is it safe to omit that ingredient?

Yes, I think you could just omit it. My 8month old, 2 year old and 5 year old all loved them! I would say that is a success. Only one question tho, my muffins tops fell in the middle when they cooled. Is this normal or did I do something wrong? They definitely did not look like yours. They tasted great tho! Also, how should I store them, counter top ok, or should I put them in the fridge? Yes, that is normal.

I took the pictures shortly after getting these out of the oven. Have you ever experimented by adding protein powder? Also, do you think using chia seeds as opposed to flaxseed in the vegan version would work? I do think that chia seeds would work in the vegan version. I hope you love these!

Just made them in a larger 12ct muffin tin. I baked there for 15 and let cool but when I tried to take them out, they just fell apart. Cooked them another 5 minutes but same.

What is the consistency supposed to be like? We do have the best luck using silicone liners. But their texture is not crumbly at all. They are more compact if that makes sense. So as I was typing my reply, ironically enough, I had a batch of these full sized baking in the oven. As I pulled them out I realized that I baked them at instead of by accident. They turned out perfectly. Is there something I could substitute for that in the five ingredient muffins?

I am excited to try them. Check out this blender muffin recipe without bananas: Did you use the baking powder? These rise a lot while baking, but fall pretty quickly as they cool.

Homemade nut butters seem a bit more drier than store bought. I use only natural nut butters with no added sugar. They were a major hit! I just found this post. These look amzing and the reviews are great! I just have one question. I will have to use something other than peanut butter like the sunbutter you mentioned. When making the variations like blueberry or cinnamon or any variation really! What a great base recipe! PS — I made full size muffins, doubling the recipe and baking for for 15 min after initial temp of as suggested and it was perfect!

Making a massive batch today to freeze for the toddler beast. Daddy created a serious cookie addiction and we need that gone! Mommy is 39 weeks pregnant so ready made snack size real food for little man is going to be a Huge blessing. Made a bunch if your baked oatmeal mufum cups for the freezer for after baby.

Love the one handed filling food. I just made another batch of these. I do add mini chocolate chips to the top but I still feel good about them being low added sugar. Thanks a bajillion to Happy Healthy Mama for introducing me to the miracle that is the blender muffin, which inspired this recipe. They are made with banana, […].

Use the base recipe and then check out the many variations you can create. The base recipe makes 12 mini-muffins, but can easily be doubled…. One batter with endless topping combinations. With this recipe, there is no wrong way to make a […]. So when I first saw this blender muffin recipe on Pinterest, they won me over immediately. They boast a clean-eating ingredient list … […].

I used the exact same recipe as the blog Happy Healthy Mama. Click here to check out her blog and […]. Your email address will not be published. Notify me of follow-up comments by email. Notify me of new posts by email.

Leave this field empty. Instructions Preheat the oven to degrees.

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