Flourless Muffins

My chocolate flourless muffins are moist, fluffy, and made entirely in your blender. They’re gluten-free, oil-free, dairy-free, AND naturally sweetened!

Need more flourless desserts? Try my flourless chocolate cake, flourless cookies, or flourless brownies next. 

Whether you’re gluten-free or just ran out of flour, odds are anyone can use a flourless muffin recipe in their baking arsenal. I developed this recipe for my sister who is celiac AND we’d run out of gluten-free flour!

For my recipe, I combine the natural sweetness of honey and bananas with creamy almond butter to give the muffins a tender crumb and sweet flavor. Oh, and I added a handful of chocolate chips for good measure.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make flourless muffins
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More easy muffin recipes
8. Flourless Muffins (Recipe Card)

Why I love this recipe

• Ready in under 20 minutes. Make them in the morning and have them ready for school lunches the next day. 
• No mixer needed. You’re welcome to use one, but I didn’t find it necessary. 
• A new way to use ripe bananas. It’s basically chocolate banana bread, just in muffin form. 
• Completely flourless. Yes, and this is NOT one of those recipes that calls for almond flour or coconut flour and calls it flourless. I said it.

Ingredients needed

• Ripe bananas. Use the ripest, brownest bananas you have for the sweetest flavor. 
• Eggs. Bring them to room temperature so they’re easier to mix in the batter. 
• Almond butter. I prefer almond butter for its sweet flavor, but peanut butter or cashew butter also works. 
• Milk. I used unsweetened almond milk, but any milk is fine.
• Honey. To sweeten the muffin batter. Maple syrup also works.
• Cocoa powder. Helps thicken the batter and gives it a rich chocolate flavor. 
• Baking powder and baking soda. These leavening agents help the muffins rise and make them light and fluffy. 
• Salt. To enhance flavor. 
• Dark chocolate chips. Optional for added chocolate flavor and pools of melted chocolate. 

How to make flourless muffins

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven and grease a muffin tin. 

Step 2- Blend. Add all ingredients to a blender (except chocolate chips) and blend until smooth. Lightly stir in the chocolate chips. 

Step 3- Bake. Pour batter into the prepared muffin cups and bake until they’re firm on top. 

Step 4- Cool. Leave the muffins on the counter and let them cool in the muffin tray before removing them. 

Arman’s recipe tips

• Are your bananas not ripe? Wrap them (peel or unpeeled) in foil and bake them at 300F for 15-20 minutes. This will soften the bananas and give them a sweeter flavor. 
• Don’t overmix the batter. This is my #1 pet peeve when it comes to making muffins. Overmixing will yield dense, flat muffins. Mix ONLY as much as you need to get a lump-free batter. 
• Nut-free. Swap nut butter for tahini or sunflower seed butter. 
• Switch up the mix-ins. Use different chocolate chips or add chopped nuts, shredded coconut, or fresh berries.

Storage instructions

To store: Keep the muffins in an airtight container at room temperature for 2-3 days or in the fridge for up to 2 weeks. Microwave the muffins for 10 seconds so they taste like they just came out of the oven. 

To freeze: Place the muffins in a freezer bag and freeze for up to 6 months. 

Frequently asked questions

More easy muffin recipes

• Greek yogurt banana muffins
• Oat flour muffins
• Almond flour muffins
• Healthy zucchini muffins

Originally updated May 2023, updated and republished November 2024