Oatmeal Muffins No Flour at All
Start your day on a wholesome note with these irresistibly moist and fluffy Oatmeal Muffins — made with no flour at all! This gluten-free recipe relies on blended rolled oats for its base, creating a tender and hearty texture that’s both nutritious and satisfying. Sweetened naturally with ripe bananas and honey, these muffins strike the perfect balance of sweetness, while a hint of cinnamon and vanilla adds warmth and depth. Customize them with optional mix-ins like chocolate chips, nuts, or dried fruit for a personal touch. With just 10 minutes of prep and a quick 20-minute bake time, these healthy muffins are a hassle-free option for breakfast, snacking, or on-the-go fuel. Perfect for gluten-free diets or anyone looking for a flourless baked treat, these oatmeal muffins are a one-bowl wonder your whole family will love!
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Recipe Information
Ingredients
- 2.5 cups Rolled oats
- 2 large Ripe bananas
- 2 large Eggs
- 0.5 cups Milk (any type)
- 0.25 cups Honey
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 0.5 cups Optional mix-ins (e.g., chocolate chips, nuts, dried fruit)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a blender or food processor, add the rolled oats and blend until they resemble a coarse flour-like texture, about 1-2 minutes.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and free of large lumps.
Add the eggs, milk, honey, vanilla extract, baking powder, baking soda, cinnamon, and salt to the mashed bananas. Whisk until well combined.
Gradually stir in the blended oats until fully incorporated into the batter.
If using mix-ins such as chocolate chips, nuts, or dried fruit, fold them into the batter gently.
Evenly divide the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 1887 mg | 82% | |
| Total Carbohydrate | 312.4 g | 114% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 136.3 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 393 mg | 30% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2356 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
