Flourless Muffins
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My chocolate flourless muffins are moist, fluffy, and made entirely in your blender. They’re gluten-free, oil-free, dairy-free, AND naturally sweetened!
Whether you’re gluten-free or just ran out of flour, odds are that anyone can use a flourless muffin recipe in their baking arsenal. I developed this recipe for my celiac sister- and we’d run out of gluten-free flour that day.
It did take me quite a bit of testing to get it just right (at least ten batches!). Flour usually provides structure in baking- it absorbs moisture and helps everything hold together. To combat this, I combine eggs with almond butter and cocoa powder to give the muffins structure, and the natural sweetness of honey and bananas to keep things moist. I tossed. handful of chocolate chips for good measure- my partner swears that’s the real main ingredient.
The result? Moist, fluffy muffins that hold their shape the entire time: there will be no collapsed centers with my recipe!
Table of Contents
Flourless muffin recipe highlights
- Ready in under 20 minutes. Make them in the morning and have them prepared for school lunches the next day.
- No mixer needed. You’re welcome to use one, but I didn’t find it necessary.
- 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.
Key Ingredients
Here are the main ingredients that go into flour-free muffins. The full list with measurements is in the recipe card.
- Ripe bananas. Use the ripest, brownest bananas you have for the sweetest flavor.
- Eggs. Please 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. You need some fat to give the muffins structure, and I like using a nut or seed butter instead of butter or oil. I personally find almond butter adds extra richness, too.
- Honey. To sweeten the muffin batter and also keep the middles soft. I also tested maple syrup and agave, which worked, but weren’t as tender as honey.
- Cocoa powder. Helps thicken the batter and gives it a rich chocolate flavor. I sometimes like to use dark cocoa powder for extra-rich muffins (shout-out to my favorite Hershey’s Special Dark).
- Baking powder and baking soda. These leavening agents help the muffins rise and make them light and fluffy. Both are essential for this recipe.
How to make flourless muffins
Step 1- Prep. Add all ingredients to a blender or food processor.
Step 2- Blend until no lumps remain.
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
- Don’t overblend the batter. This is my #1 pet peeve when it comes to making muffins. Overblending will yield dense, flat muffins. My suggestion is to blend conservatively and slowly. Once the bananas are smooth and the batter has no lumps, it’s ready to be baked.
- Don’t underbake. Flourless muffins are a little sneaky, and they can look baked before they actually are. Use a toothpick or skewer to check the center- if it’s still moist, keep baking in one-minute increments until done.
- Nut-free. I’ve had success making the muffins completely nut-free (my nephew is allergic) using sunflower seed butter and tahini. He prefers sunflower seed butter, as it’s naturally sweeter.
- 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
If you don’t accurately measure the baking agents (both baking powder and baking soda), these muffins will be a little wet and dense in the middle. I know I sound pedantic, but please don’t guestimate!
If you followed my step-by-step instructions and didn’t change any of the ingredients, the reason why your muffins sink in the middle is that them being removed from the oven before they were actually done. To ensure this doesn’t happen, do the toothpick test (a few moist crumbs are fine), then let them cool in the pan completely.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Flourless Muffins
Video
Ingredients
- 2 large bananas About 1 cup mashed
- 1 cup almond butter
- 2 large eggs
- 3 tablespoons honey
- 1/4 cup milk I use unsweetened almond mil
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips optional
Instructions
- Preheat the oven to 180C/350F. Grease a 12-count muffin tin and set aside.
- In a high-speed blender or food processor, add the bananas, almond butter, eggs, honey, milk, cocoa powder, baking powder, baking soda, and salt, and blend until mostly smooth and no lumps remain. Fold through the chocolate chips.
- Evenly distribute the batter amongst the greased muffin tin. Bake the muffins for 15-18 minutes or until they are mostly set on top.
- Let the muffins cool in the pan completely before enjoying.
Notes
- Almond butter sub: Any smooth nut or seed butter works.
- Leftovers: Keep at room temperature for 3 days or in the fridge for one week. You can freeze them for up to 6 months.
Nutrition
More wholesome muffin recipes
- Greek yogurt banana muffins
- Oat flour muffins
- Almond flour muffins
- Healthy zucchini muffins
- Or, if you’re after more flourless desserts, try my flourless chocolate cake, flourless cookies, or flourless brownies next.
Originally updated May 2023
Thank you so much for the awesome recipe! Mine ended up with the best texture. I can’t believe it’s flourless! 😲 Absolute perfection. The only change I made was using peanut butter because I didn’t have any almond butter. Thanks again!
Arman, can these be made with another nut butter?
Hi Rania- absolutely! I’ve made it with almost every nut or seed butter possible.