Banana Oat Blender Muffins (Flourless)

Everything goes in the blender — no flour, no fuss. Naturally sweet, gluten-free and ready before the oven finishes preheating.

Why you'll love this recipe

• One of the most-requested recipes here
• Not one spoon of refined sugar
• Naturally gluten free
• Makes enough for 12
• Easy, with clear steps and nothing fussy

What you'll need

Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.

• 3 ripe bananas
• 2 1/2 cups (250 g) rolled oats
• 2 large eggs
• 1/3 cup (80 ml) pure maple syrup
• 1/2 cup (120 g) Greek yogurt or milk
• 2 tbsp melted coconut oil
• 1 tsp vanilla
• 1 1/2 tsp baking powder, 1/2 tsp baking soda
• 1 tsp cinnamon, pinch salt
• 1/3 cup dark chocolate chips or blueberries (optional)

How to make it

Preheat oven to 350°F (175°C). Line a 12-cup tin.

Blend all ingredients (except chips/berries) until smooth, about 45 seconds.

Stir in chips or berries by hand.

Pour into cups; bake 18–22 minutes until springy. Cool 5 minutes.

Storage

Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.

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