5 Ingredient Flourless Banana Protein Muffins

Flourless Banana Protein Muffins

Growing up, it was such a treat to have my mom make her famous banana bread. It wasn’t until I got older that I realized she was using those yucky brown bananas that looked rotten, which nobody had touched in weeks. It isn’t that these are necessarily rotten, my mother explained, but rather riper, which means they are much sweeter than let’s say green or yellow bananas.

If you happen to have bananas that are taking way too long to ripen and you are itching for a slice of banana bread or a banana muffin, you can pop the yellow bananas in the oven. I would say no more than maybe 15 or 20 minutes at 300 degrees F to “ripen.” This should do the trick!

That being said, since most types of banana bread contain some kind of flour, I wanted to make something for my gluten-intolerant and celiac friends. I also wanted to take advantage of sneaking in some additional protein (for my protein-challenged friends and my kiddos). I decided the combination of gluten-free oats and Vanilla Cupcake Protein Blend would be up to the challenge. While the Vanilla Cupcake Protein Blend is plenty sweet, especially when coupled with the bananas, I needed one more wet ingredient to add with the eggs to round out this recipe. Enter honey. You could also use maple syrup, but I think that would have tipped this one over the top. But hey, if that’s your thing, go for it! It makes a great substitute.

Once I busted out the Vanilla Cupcake Protein Blend, I decided to make these portion-control-friendly and make them into muffins/cupcakes as opposed to a loaf of bread. And to be fair, if I am taking the time to sneak in some protein, I should make them kid-friendly.

But why stop there?! You can also add in optional chocolate chips or, if you are feeling extra festive, some sprinkles!

You really can’t go wrong with these tasty treats. Plus, they’re cost-effective with just 5 ingredients. Win-Win!

Flourless Banana Protein Muffins

Flourless Banana Protein Muffins

Bananas too ripe? Whip up some flourless banana bread
Course: Dessert, Snack
Keyword: banana bread, banana bread muffins
Servings: 12
Calories: 151kcal


  • 3 ripe bananas
  • ¼ cup honey
  • cups oats
  • ½ cup BioTrust Low-Carb Lite Vanilla Cupcake
  • 2 eggs
  • chocolate chips optional
  • walnuts optional


  • Preheat oven to 350 degrees F.
  • Mash bananas in a medium bowl.
  • Add remaining ingredients and stir until well incorporated.
  • If adding chocolate chips or nuts, gently fold those in.
  • Add batter to prepared muffin tins.
  • Bake for roughly 20 – 25 minutes.
  • Let cool and enjoy!


Chef Note: I have found that if you make the batter and allow the oats to kind of chill in the batter for an extra few minutes, it allows them to soften up so they aren’t as tough. But that step is completely optional. 
 Chef Note: If you don’t like to see chunks of the non-mashed bananas and oats, you can absolutely run all of the ingredients through a blender or food processor for a much smoother muffin. 
 Chef Note: I have tested this with the addition of baking soda and didn’t notice too much of a difference. This time when I made the recipe, I didn’t have any on hand, so I omitted it from my recipe. If you have it in your pantry, you can go ahead and include 1 tsp and see if you are more partial to that. If not, no harm, no foul. 


Fiber: 3g | Calories: 151kcal | Fat: 2g | Protein: 8g | Carbohydrates: 26g
Tried this recipe?Let us know how it was!