Otherwise it looks yummy and it will definitely be something I will try. Divide batter evenly among prepared mini muffin cups. Banana Lumpia with Caramel Sauce I was going to make this last week. Store in the fridge for up to 3 days. So great to hear, Carol! They didnt rise at all?!
Amazingly Wholesome 5 Ingredient Banana Bread Muffins
Total Time 20 minutes. Instructions Pre-heat oven to degrees. In a blender or food processor combine all three ingredients until well combined. Bake for minutes or until slightly golden edges, and springy tops.
If you continue to use this site we will assume that you are happy with it. In general, you want to limit saturated fat, cholesterol, and sodium, and get enough fiber, vitamins, and minerals. Hi Megan, Have you tried this with frozen, thawed bananas? Also, by old fashioned oats I assume you mean rolled oats, not steel cut oats, right? Not sure how the extra moisture would effect the bread, but I think it would be worth a try.
And yes, rolled oats. I just made these using frozen bananas I thawed out and they came out great! I made two loaves of this tonight. I think the recipe would work great as muffins. Just be sure to reduce the baking time. I made this recipe as muffins today, and they were yummy. Also, any WW people out there, these are 4 smart points per muffin! I baked this bread and it turned out great. I have experience baking banana bread so was a little doubtful about this recipe, I did add more time to baking about 20 minutes.
Not too sweet great for breakfast. I substituted the maple syrup with milk I hope it comes out great! I subbed 2 eggs with 2 chia seed eggs and a splash of cashew milk for the blender to mix well. Made this tonight and used honey rather than syrup, as well added a little bit of cinnamon and vanilla. Please send me recipes you would want me to make! I am going to make this next!
Is old-fashioned oatmeal the same as oat flour? If not, how much oat flour should I replace it with? Purchased oat flour has been through more processing than just blending whole oats so you might loose some of the nutrients, but essentially they are very similar and oat flour can be substituted in this recipe. To be gluten free this cannot contain oatmeal without using GF oatmeal. Seems most everyone in our family is gluten intolerant and made the mistake of baking daughter banana bread with oatmeal and GF flour which made her so sick so I learned that lesson real quick.
But I now have GF oatmeal and will be making this tonight. I just made this and it was incredible! This has become a staple for me! Can I use my stand mixer instead of a blender to mix up the ingredients? My son has demanded we always have the ingredients on hand so I can make this all the time!! That makes my day! Hi — I made it and as my usual banana bread inspired recipes without flour or butter, it collapsed in the middle and had a sludgy texture not bread like …..
Wondering where I am going wrong? Did you use the exact ingredients called for in the recipe and blend them in the blender? Did you test the bread with a toothpick before removing it from the oven? I just made these as muffins. Cooked them for about 18 minutes, but they could have used a bit more. Only thing I would change is to add some spices and they would have been perfect!
Can you use quick oats like the Quaker ones I make for breakfast with boiled water and 1 minute cooking? I just want to be sure. Am I adding oatmeal or uncooked oats to the recipe? This recipe looks amazing and I want to make a large batch. I just updated the recipe to clarify. Hands down the easiest and most delicious banana bread ever!
Thank you for such a brilliant and simple recipe!! Yes, just let it cool completely and then wrap it tightly in freezer-safe wrap and then place the wrapped loaf in a freezer-safe baggie to store in the freezer.
Yummy bread and love that it has oats in it a big boost of fiber! I also added dark chocolate chips and a dash of cinnamon. I also swapped out the maple syrup for organic honey and still came out tasty.
This is a delicious recipe, just want to ask wha I can do to prevent the bottom of the bread from being such a hard consistency like the crust of regular bread when compared to the bread as a whole? Maybe try moving it up higher in your oven as it bakes. If I want to turn this into a chocolate banana bread how much cocoa powder would you recommend?
I made two loaves of this bread last night. At first, they rose up nicely and were very light and fluffy. Then after checking and the bread was still raw in the middle, I baked again for a few minutes and they fell. The loaves came out heavy and flat. I used sugar-free pancake syrup instead of the maple.
I mixed mine in a food processor. You really need to use a blender for this recipe. If the sugar-free pancake syrup is thinner than maple syrup it might have changed the consistency of the batter as well. This banana bread was so delicious and moist, and the oats added a great texture to it. Made this this past weekend and loved it! Have you tried the recipe using zucchini instead of bananas?
The banana plays such a key role in the texture and taste of the bread that replacing it completely would definitely change the end result. Thank you for the recipe! I think it change the texture a bit by looking at your photos but I love how it came out. I had to bake it for almost one and half hour!
And I think it could stand a little more in the oven. But anyways it was delicious! Oh and I also grouded the oats in a food processor before blending. Hi, we made this with the maple syrup replaced with equal amount of raw sugar, and added a little milk to get the batter to be smooth. Is it because of the chocolate chips and walnuts? I hope it turns out! I am on low carb diet. Can you tell me nutritional value of a slice of this divine sounding bread. I made this banana bread exactly as described, except I added a quarter cup walnuts before blending.
Once I put everything in the blender, I wished I had halved the mix so that the blender could handle it. It never got all the contents blending together, just the bottom third.
I manually mixed the top and the bottom of the blender contents and hit blend again, repeating this step several times. I cooked it 30 minutes at degrees and it still had uncooked sections. I know I can make it appealing to eat by slicing it and putting it under the broiler to get crispy, but am wondering what went wrong. Is my blender not powerful enough? It sounds like it might have something to do with your blender.
The batter should mix together easily and quickly in a good blender. It needs to be well blended so the oats turn very fine and the eggs get blended really good throughout to create the right bread texture. Honey would make a great substitute. I made this and at first thought it was a flop but after sitting it is amazing. I used pure honey and added cocoa, walnuts, flax, and vanilla protein powder.
It did take longer to cook. I think the simple base you offered leads to alot of options. Let me know if you try it! Hey, just wanted to say the first time I made this bread it turned out perfect other than I had to bake it for about an extra 10 mins, which is no big deal. The second time I added the oats first in to my blender then the other ingredients and my blender was having trouble, I think it got too dense in the bottom once some moisture hit it.
So next time I will follow the ingredients list from top to bottom and it will work better. Thanks so much for this amazing recipe! Lastly, I had to bake it for another 25 ish minutes, but, again, it turned out amazing. Cannot wait to try your flourless pumpkin bread — it will also likely be another gift basket addition: Hi Maegan,I just came across this recipe,had to try it immediately,it was amazing,please post more of your delicious recipes,loved it.
Hi Maegan I love this recipe. This banana bread fits the bill perfectly! Your Mom is very lucky to have such a good daughter! Pretty good for only being 5 ingredients. It was a little bland even though I did use very ripe bananas. Next time I may add pumpkin. Took twice the time to bake than the suggested time. Overall it was a good recipe with clean and easy ingredients. This is the best GF banana bread recipe and so moist and yummy! I added dark chocolate chips and walnuts.
This is my new fave banana bread recipe. The banana bread was awesome. I did sprinkle organic coconut sugar.. So delicious I almost ate the whole loaf myself. What can I substitute for maple syrup — I cannot use honey either. Would Agave Nectar work?
I hope it turns out great! I have made this recipe several times love it! Trying to make it again and only have one cup of oat. What can I sub for the other cup needed? You could try substituting the other cup of oats with cornmeal, flour, quinoa, buckwheat, millet, or even crushed cereal such as corn flakes or Rice Krispies. I just made this and thanks so much for sharing! To be honest, I humbly admitted I did not follow the recipe to a T. I already have oat flour on hand store bought, organic so I gave the blending step a miss.
All I used was a bowl and a fork. Mashed the bananas with a fork, add eggs and beat them together like I would to make an omelette, added 2T maple syrup and 2T date syrup only because I ran out of maple syrup and continue mixing with a fork. I did top the bread with sliced banana and threw in some roasted cashew.
This bread is so easy with so few healthy ingredients and tasty and I look forward to baking it again in near future and may play around with the add ins. Thanks for providing a base for an easy GF banana bread, something me and my son both of us GI can enjoy. There are several out there. I just came across this blog while searching for Banana Bread recipe, I was wanting to avoid sugar so was looking for healthy option. I was intrigued by this 5 ingredients recipe so gave it a try..
Amazing results already baked it twice now. Thank you for this lovely recipe. I tried this recipe and it came out wonderful! Because of the type of muffins these are, with no flour, they are not as airy or fluffy: Try this recipe that has no banana: Hi, thank you for sharing this recipe!! Or is it safe to omit that ingredient?
Yes, I think you could just omit it. My 8month old, 2 year old and 5 year old all loved them! I would say that is a success.
Only one question tho, my muffins tops fell in the middle when they cooled. Is this normal or did I do something wrong? They definitely did not look like yours. They tasted great tho! Also, how should I store them, counter top ok, or should I put them in the fridge? Yes, that is normal. I took the pictures shortly after getting these out of the oven. Have you ever experimented by adding protein powder?
Also, do you think using chia seeds as opposed to flaxseed in the vegan version would work? I do think that chia seeds would work in the vegan version.
I hope you love these! Just made them in a larger 12ct muffin tin. I baked there for 15 and let cool but when I tried to take them out, they just fell apart. Cooked them another 5 minutes but same. What is the consistency supposed to be like? We do have the best luck using silicone liners. But their texture is not crumbly at all. They are more compact if that makes sense. So as I was typing my reply, ironically enough, I had a batch of these full sized baking in the oven.
As I pulled them out I realized that I baked them at instead of by accident. They turned out perfectly. Is there something I could substitute for that in the five ingredient muffins? I am excited to try them. Check out this blender muffin recipe without bananas: Did you use the baking powder?
These rise a lot while baking, but fall pretty quickly as they cool. Homemade nut butters seem a bit more drier than store bought. I use only natural nut butters with no added sugar. They were a major hit! I just found this post. These look amzing and the reviews are great! I just have one question. I will have to use something other than peanut butter like the sunbutter you mentioned. When making the variations like blueberry or cinnamon or any variation really!
What a great base recipe! PS — I made full size muffins, doubling the recipe and baking for for 15 min after initial temp of as suggested and it was perfect! Making a massive batch today to freeze for the toddler beast. Daddy created a serious cookie addiction and we need that gone! Mommy is 39 weeks pregnant so ready made snack size real food for little man is going to be a Huge blessing. Made a bunch if your baked oatmeal mufum cups for the freezer for after baby.
Love the one handed filling food. I just made another batch of these. I do add mini chocolate chips to the top but I still feel good about them being low added sugar.
Thanks a bajillion to Happy Healthy Mama for introducing me to the miracle that is the blender muffin, which inspired this recipe. They are made with banana, […].
Use the base recipe and then check out the many variations you can create. The base recipe makes 12 mini-muffins, but can easily be doubled…. One batter with endless topping combinations. With this recipe, there is no wrong way to make a […]. So when I first saw this blender muffin recipe on Pinterest, they won me over immediately. They boast a clean-eating ingredient list … […]. I used the exact same recipe as the blog Happy Healthy Mama. Click here to check out her blog and […]. Your email address will not be published.
Notify me of follow-up comments by email. Notify me of new posts by email. Leave this field empty. Instructions Preheat the oven to degrees. Spray a muffin tin with cooking oil and set aside. Place all ingredients in a blender and blend until very smooth. Fill each mini-muffin cup until it is almost full. Bake in the preheated oven until the muffins are cooked through, minutes. Let the muffins cool completely before removing from the muffin pan. Substitute sunflower seed butter for the peanut butter.
Substitute almond butter for the peanut butter. Sprinkle the top of the muffins with unsweetened shredded coconut. And I want to help! There was an error submitting your subscription. Comments Could these be any more perfect?! Worked like a charm! Thanks for letting everyone know how it worked with the pumpkin!
Thanks I was about to ask about no banana! I hope you enjoy them! They quickly became a staple in our house. This is such a clever recipe. No one will be left out.
Beautiful pics and great idea!