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:
- Great on-the-go
To prevent your muffins from sticking, try these awesome, reusable silicone baking cups.
I love these reusable muffin liners, especially for flourless baking. Muffins pop right out!
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.
- 3/4 cup instant oats, dry 3 oz
- 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
- 2 bananas, mashed 8 oz
- 1 cup blueberries, fresh or frozen 6 oz
- 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
- 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.
- 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.
*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.
More Resources for Sugar & Flour Free Eaters
Following Bright Line Eating or trying to eat less processed flours and sweeteners? Check out these resources that I created while I was following this way of eating:
- How to Bake Without Sugar and Flour
- Resources for Sugar & Flour Free Eaters
- Cookbook: Sugar & Flour Free Recipes for Weight Loss
- Cookbook: Sugar & Flour Free Recipes for Weight Maintenance
- Cookbook: Sugar & Flour Free Recipes for the Instant Pot
- Seasonal Eating Cookbook
- Joyful Eating Cookbook
Want More Healthy Breakfast Baking Inspiration?
You can also check out these yummy baked goods:
- Quinoa Breakfast Cookies
- Banana Oat Breakfast Cookies
- Banana Oat Breakfast Bars
- Pumpkin Spiced Breakfast Cookies
- Baked Oatmeal Cups
- Apple Carrot Breakfast Bread (Sugar & Flour Free)
- 1-Ingredient Easy Lentil Flatbread
- Flourless Cornbread
- Healthy Zucchini & Banana Oat Breakfast Muffins
- Pumpkin Oat Muffins
- Flourless Sweet Potato Brownies