Blueberry & Almond Flourless Oatmeal Muffins

The flavors in these healthy, flourless breakfast treats are reminiscent of lemon poppy seed muffins. These are similar to Baked Oatmeal Cups, but the difference is that the egg in this recipe makes a wetter, richer batter that works better in muffin tins. The texture is less dense than when using only nut butter as a binder.

These Flourless Oatmeal Muffins Are:

  • Easy
  • Delicious
  • Freezer-friendly
  • Flourless
  • Filling
  • Healthy
  • Great on-the-go

To prevent your muffins from sticking, try these awesome, reusable silicone baking cups.

Katie's Pick
Reusable Silicone Baking Cups

I love these reusable muffin liners, especially for flourless baking. Muffins pop right out!

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If you make these delightful flourless oatmeal muffins, leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others! I love to see what you all are making out there.

Banana Oat Muffins

Grain | Protein | Fruit
5 from 1 vote
Print Pin Ratings & Comments
Active Time: 10 minutes
Inactive Time: 20 minutes
Servings 3

Ingredients
 

Grain

  • 3/4 cup instant oats, dry, 3 oz

Protein

  • 1 egg
  • 1/4 cup nut butter, 2 oz
  • 1/4 cup nuts, 2 oz
  • 2 tsp nut butter, per serving as a topping, 1/3 oz

Fruit

  • 2 bananas, mashed, 8 oz
  • 1 cup blueberries, fresh or frozen, 6 oz

Seasonings

  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon zest, optional
  • 1/2 tsp black poppyseeds , optional
  • 1/4 tsp good quality sea salt

Useful Equipment

Instructions
 

  • Preheat the oven to 375° F.
  • In a medium sized bowl, mash the banana and mix in the egg. Mix in the rest of the ingredients, gently stirring in the blueberries at the end.
  • Lightly grease muffin tins or line with muffin liners. Make 6 muffins, filling the tins almost to the top with batter.
  • Bake for 18-20 minutes, or until lightly browned.
  • Allow them to cool for 5-10 minutes after removing from the oven.
  • When the muffins are completely cool, they can be stored in an airtight container for a few days, or frozen.

Notes

  • To make this breakfast gluten-free, be sure to use certified gluten-free oats. Oats are a naturally gluten-free grain, but are often processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease. 
  • The serving size for this recipe is 2 muffins for a lighter breakfast, or 3 muffins for a more filling breakfast.
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16 Comments

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  4. Hi Katie. Will regular rolled oats work for this (no instant on hand)?

    • Yes, but the texture will be better if you pulse them in a blender or food processor a few times to chop them into smaller pieces. That’s all instant oats are. They will be more absorbent that way, which is better for baked goods.

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  10. Hi Katie, can you use unsweetened applesauce in place of the bananas? If so how much applesauce?

    • I’ve never tried it so I’m not sure, but I’d try swapping it out one for one, maybe a little less because applesauce is a bit wetter than mashed banana. I might also add a little bit of natural sweetener like honey, as applesauce isn’t as sweet as bananas.

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