Flourless Muffins (One Bowl Recipe) - The Big Man's World ® (2024)

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Unfussy and uncomplicated muffins made without any type of flour, oil, and refined sugar. Naturally sweetened with bananas, these flourless muffins are moist, fluffy, and super easy to make.

Flourless Muffins (One Bowl Recipe) - The Big Man's World ® (1)

Going flourless with our family-favorite baked goods is my favorite thing to do. Doing this cuts down the wheat and makes them gluten-free so that everyone can enjoy them.

While we love flourless cookies, brownies, and cake, nothing beats a delicious muffin. These muffins are another easy flour-free recipe that I make whenever I want something quick and effortless.

Table of Contents
  1. Why you’ll love this recipe
  2. Ingredients needed
  3. How to make flourless muffins
  4. Tips to make the best recipe
  5. Storage instructions
  6. Recommended tools to make this recipe
  7. Frequently asked questions
  8. More flourless desserts to try
  9. Flourless Muffins (Recipe Card)

Why you’ll love this recipe

It is not always easy to get the texture of flourless muffins right. They often turn out rubbery and gummy. But this is not the case for these muffins. They turn out fluffy and moist. But the perfect texture is not the only reason why this recipe is so good. Here are some other reasons why:

  • The muffins are ready in less than 20 minutes. You can make them in the morning and pack them for lunch for the entire family.
  • You don’t need a mixer. A bowl and a whisk are all that’s needed.
  • These muffins are the perfect way to use overripe bananas.

Ingredients needed

If you have bananas that are too ripe to eat on their own but are still too good to be discarded, gather a few baking staples and make these muffins.

  • Bananas. Use medium-large bananas for moisture and sweetness.
  • Eggs. Remember to bring them to room temperature.
  • Almond butter. Use natural almond butter to avoid added sugar. You can use peanut butter instead if that’s what you have at hand.
  • Milk. Cow’s milk or almond milk will work.
  • 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 soda. These leavening agents help the muffins rise and make them light and fluffy.
  • Salt. To balance all flavors.
  • Chocolate chips. Semi-sweet or dark chocolate chips to sprinkle on top.

How to make flourless muffins

Step 1 – Prepare the muffin batter

In a high speed blender or food processor, add all the ingredients except for the chocolate chips, and blend until smooth.

Step 2 – Fill up the muffin cups and bake

Use a 12-cup regular-size muffin tray for this recipe. Spray the muffin cups with cooking spray or add muffin liners to prevent sticking. Fill the muffin cups with batter and sprinkle chocolate chips on top.

Bake the muffins in the oven preheated to 350F degrees for 15-17 minutes until the muffin tops look set. As they are made without flour, these muffins will be slightly jiggly when you remove them from the oven. Allow the muffins to cool in the pan completely and only then remove them from the pan.

Flourless Muffins (One Bowl Recipe) - The Big Man's World ® (2)

Tips to make the best recipe

  • If you don’t have ripe bananas, wrap unpeeled bananas with foil and bake them in the oven preheated to 300F degrees for 15-20 minutes. Doing this softens the bananas and makes them slightly sweeter.
  • To make things faster, combine all ingredients except for the chocolate chips using a blender.
  • Microwave the muffins for 10-15 seconds before eating them to make them taste as if they have just come out of the oven.
  • For a more decadent treat, top the muffins with a spoonful of almond butter.

Storage instructions

To store. Once cooled, transfer these muffins to an airtight container and store them in the fridge for up to a week.

To freeze. To freeze the muffins, wrap them with food wrap, transfer them to an airtight bag, and store them in the freezer for up to 3 months. Defrost the muffins at room temperature before eating them.

  • Muffin tin. My tried and tested muffin pan that cooks the muffins perfectly every time.
  • Blender. A high-powered blender to pulse everything into a smooth batter.
  • Food processor. Use this food processor if you don’t have a blender!
Flourless Muffins (One Bowl Recipe) - The Big Man's World ® (3)

Frequently asked questions

Can I use water instead of milk for these muffins?

Water can replace milk in almost all baking recipes. For the best results, add a teaspoon of butter or oil for every cup of milk you are replacing with water. With this said, note that milk makes baked goods taste much better.

Why are my muffins not fluffy?

Using too much or too little baking powder or soda is the main reason why muffins turn out dense. Too little leavening – the muffins won’t rise. Too much leavening – they will rise and collapse.

What happens if you add an extra egg to muffins?

Don’t add an extra egg to these muffins unless you are making a bigger batch. An extra egg won’t make the muffins fluffier. It will only make them unappealingly rubbery.

More flourless desserts to try

  • Almond butter cookies
  • Brownie cookies
  • Chocolate cookies
  • Banana bread
  • Peanut butter blondies

Flourless Muffins (One Bowl Recipe) - The Big Man's World ® (4)

Flourless Muffins

Naturally sweetened with bananas, these flourless muffins are moist, fluffy, and super easy to make.

Servings: 12 muffins

Prep: 1 minute min

Cook: 15 minutes mins

Total: 16 minutes mins

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Ingredients

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 all your ingredients and blend until smooth. If adding chocolate chips, fold them through at the end.

  • 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 for 10 minutes before carefully removing them from the muffin tin and letting them cool completely.

Notes

TO STORE. Once cooled, transfer these muffins to an airtight container and store them in the fridge for up to a week.

TO FREEZE. To freeze the muffins, wrap them with food wrap, transfer them to an airtight bag, and store them in the freezer for up to 3 months. Defrost the muffins at room temperature before eating them.

Nutrition

Serving: 1muffinCalories: 185kcalCarbohydrates: 16gProtein: 6gFat: 13gSodium: 110mgPotassium: 306mgFiber: 4gVitamin A: 60IUVitamin C: 2mgCalcium: 99mgIron: 1mgNET CARBS: 12g

Course: Dessert

Cuisine: American

Author: Arman Liew

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Flourless Muffins (One Bowl Recipe) - The Big Man's World ® (2024)

FAQs

What makes a muffin healthy or unhealthy? ›

Signs of a healthy muffin recipe are whole-food ingredients like fruit, veggies, nuts, seeds, eggs, and low-fat milk and yogurt (or a dairy-free alternative). Fats from plant-based oils or moderate amounts of butter can be incorporated into a muffin recipe — remember, you are making 12 servings.

Should I use milk instead of water for muffin mix? ›

Can I use milk instead of water to make muffins? We recommend using water; however we know that some Makers prefer to use milk to make muffins. Keep in mind that using whole milk or a high-fat content milk may result in a denser texture. Use the same amount of whole milk as the water called for in the recipe.

Why add yogurt to muffin mix? ›

If you've seen any of my muffin recipes, you know that I love to bake with yogurt. It helps keep the muffins light and moist while adding a healthy dose of protein, fat, and calcium!

Are muffins a healthy breakfast? ›

Most store-bought muffins are like glorified cupcakes—they're full of sugar and simple carbs. "They can be packed with added sugar and low in fiber, sending your blood sugar levels on a roller coaster before you even get to work," says Charlotte Martin, MS, RDN, CSOWM, CPT.

What is the healthiest type of muffin? ›

Best: Soozy's Grain-Free Match Green Tea Muffin

They're made with whole-food ingredients, including almond flour, whole eggs, and coconut cream. We love that they're a lower-sugar option and don't contain any artificial sweeteners. Plus, the almond flour keeps these low in carbs and high in fiber.

What happens if you eat a muffin every day? ›

Additionally, studies show that increased intake of refined grains — such as English muffins made with refined flour — may be associated with increased belly fat, higher triglyceride levels, and decreased insulin sensitivity, a risk factor for type 2 diabetes ( 14 , 15 ).

Is sour cream or yogurt better in muffins? ›

Sour Cream vs.

That said, Greek yogurt has higher levels of casein proteins. These proteins contribute a fluffy structure to cake or quick breads. So when substituting, just keep in mind: Sour cream = more dense and rich; Greek yogurt = more airy and moist.

What does adding an extra egg do to muffins? ›

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

Can I use Greek yogurt instead of oil in muffins? ›

Whole-fat Greek yogurt is a great swap for oil in baked goods. It's creamy and rich, and adds a nice texture to pound cakes, cookies, and Blueberry Muffins, plus a bit of extra protein. Due to its thickness, you'll want to add a bit more yogurt to the recipe than the amount of oil called for. Start with a 1:1.25 ratio.

What should be eaten first thing in the morning? ›

Experts often recommend a balanced breakfast including protein, fiber, and healthy fats. Options like whole-grain cereal with milk, Greek yogurt with fruit, or eggs with whole-grain toast provide a good start to your day. It's essential to tailor choices to individual preferences and dietary needs.

What is the best breakfast for a flat stomach? ›

Eggs. Weight trainers' 'go-to' source of protein, a breakfast of eggs will keep you feeling sated throughout the morning. What's more their balance of essential amino acids will help your body build those strong abdominal muscles that will keep your tummy looking flat and firm.

Are muffins healthier than bagels? ›

English muffins are healthier options than plain bagels, since English muffins contain less carbohydrates, sodium, calories, and sugar than bagels. Similar to whole wheat English muffins, the nutritional value of a bagel can be increased by opting for a whole wheat bagel.

What are 2 characteristics of a good muffin? ›

Think about it: A muffin has light, airy crumbs and a moist interior, just like cake. The primary difference is with the surface. Domed cakes are often a no-no, but domed muffins are ten kinds of great. I've found the key difference to be that a muffin is acceptable to eat for breakfast, but cake is not.

Why are store bought muffins unhealthy? ›

Muffins are usually rife with added sugar and saturated fats, two nutrients that you'll want to limit in your diet because they're linked to health conditions such as heart disease and obesity when eaten in excess.

What are the disadvantages of muffins? ›

The average low-fat coffee shop muffin has several nutritional drawbacks. It is made with rapidly digested white flour and sugar, which the digestive system breaks down in a flash. This causes blood sugar and insulin levels to rise quickly, then drop quickly, causing you to feel hungry again, sooner rather than later.

Are muffins healthier than bread? ›

A. English muffins are slightly healthier than bread because they include fewer calories, carbohydrates, fats, and sugar than bread. However, both have a high carbohydrate content, which can offer energy throughout the day, and many nutrients.

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