What makes muffins less dense?

Muffin recipes are usually made with a simple batter including vegetable oil . This makes them softer and less dense and sturdy than a cupcake made from butter-based cake batter.

Are muffins actually healthy?

Most store-bought muffins are like glorified cupcakes— they're full of sugar and simple carbs . "They can be packed with added sugar and low in fiber, sending your blood sugar levels on a roller coaster before you even get to work," says Charlotte Martin, MS, RDN, CSOWM, CPT.

How to add protein powder to box muffin mix?

In terms of when to add, mix in your protein powder with your other dry ingredients like flour or ground nuts and slowly whisk with the wet ingredients to make a smooth batter . Now you can decide if you need to add a splash more liquid to make the batter thinner and smooth.

What is the secret to light fluffy muffins?

Start with room-temperature ingredients . Having eggs, butter, and milk at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light. Room-temperature butter should indent easily when you press it.

What type of flour makes the fluffiest muffins?

The best bakery-style crumb muffins start with cake flour Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture.

What not to do when making muffins?

Overmixing the batter . When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.

Should you let muffin batter rest?

Rest the Muffin Batter The first, most hands-off way to make your muffins pop (literally) is to let the batter rest . Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

How to get domed muffins?

Make sure you use the correct temperature. I suggest baking your muffins at 400 F. I know most muffin recipes (including the ones I have used previously) all tell us to preheat our ovens to between 325-375 F . That heat range is just not enough.

Can you replace flour with protein powder in muffins?

When it comes to baking, whey protein powder mixes very well with other ingredients and makes a good dough. However, you should never replace more than ¼ of the flour with whey protein otherwise it will make the baked goods dry and rubbery .

What not to mix protein powder with?

The addition of real milk powder may lead to bloating, constipation and probably dysentery because of it's high lactose and sugar level. Don't add ingredients such as soy protein which contains chemical compounds that can lead to hormonal disturbance in some people. Avoid mixing vegetable oils that contain trans fats.

How do you doctor up a muffin mix?

Add Fresh or Frozen Fruit to the Batter Add strawberries to chocolate muffins. You can even experiment with crushed pineapple and mandarin oranges to add a citrus twist to your favorite muffins. We recommend adding 1/2 to 1 cup of fresh or frozen (thawed and drained) fruit. Gently fold into the batter.

What affects the density of muffins?

She also found that the gluten level in flour greatly affects the density of baked goods. Things that may have influenced the experimenter#s results could have been the consistency of oven temperature, the consistency of the room temperature, and how well the batter was mixed.

Flourless Muffins (One Bowl Recipe) - The Big Man's World ® (2024)

Unfussy and uncomplicated muffins made without any type of flour, oil, and refined sugar. Naturally sweetened with bananas, these flourless muffins are moist, fluffy, and super easy to make.

Flourless Muffins (One Bowl Recipe) - The Big Man's World ® (1)

Going flourless with our family-favorite baked goods is my favorite thing to do. Doing this cuts down the wheat and makes them gluten-free so that everyone can enjoy them.

While we love flourless cookies, brownies, and cake, nothing beats a delicious muffin. These muffins are another easy flour-free recipe that I make whenever I want something quick and effortless.

Table of Contents

Why you’ll love this recipe
Ingredients needed
How to make flourless muffins
Tips to make the best recipe
Storage instructions
Recommended tools to make this recipe
Frequently asked questions
More flourless desserts to try
Flourless Muffins (Recipe Card)

Why you’ll love this recipe

It is not always easy to get the texture of flourless muffins right. They often turn out rubbery and gummy. But this is not the case for these muffins. They turn out fluffy and moist. But the perfect texture is not the only reason why this recipe is so good. Here are some other reasons why:

The muffins are ready in less than 20 minutes. You can make them in the morning and pack them for lunch for the entire family.
You don’t need a mixer. A bowl and a whisk are all that’s needed.
These muffins are the perfect way to use overripe bananas.

Ingredients needed

If you have bananas that are too ripe to eat on their own but are still too good to be discarded, gather a few baking staples and make these muffins.

Bananas. Use medium-large bananas for moisture and sweetness.
Eggs. Remember to bring them to room temperature.
Almond butter. Use natural almond butter to avoid added sugar. You can use peanut butter instead if that’s what you have at hand.
Milk. Cow’s milk or almond milk will work.
Honey. To sweeten the muffin batter.Maple syrup also works.
Cocoa powder. Helps thicken the batter and gives it a rich chocolate flavor.
Baking powder and soda. These leavening agents help the muffins rise and make them light and fluffy.
Salt. To balance all flavors.
Chocolate chips. Semi-sweet or dark chocolate chips to sprinkle on top.

How to make flourless muffins

Step 1 – Prepare the muffin batter

In a high speed blender or food processor, add all the ingredients except for the chocolate chips, and blend until smooth.

Step 2 – Fill up the muffin cups and bake

Use a 12-cup regular-size muffin tray for this recipe. Spray the muffin cups with cooking spray or add muffin liners to prevent sticking. Fill the muffin cups with batter and sprinkle chocolate chips on top.

Bake the muffins in the oven preheated to 350F degrees for 15-17 minutes until the muffin tops look set. As they are made without flour, these muffins will be slightly jiggly when you remove them from the oven. Allow the muffins to cool in the pan completely and only then remove them from the pan.

Flourless Muffins (One Bowl Recipe) - The Big Man's World ® (2)

Tips to make the best recipe

If you don’t have ripe bananas, wrap unpeeled bananas with foil and bake them in the oven preheated to 300F degrees for 15-20 minutes. Doing this softens the bananas and makes them slightly sweeter.
To make things faster, combine all ingredients except for the chocolate chips using a blender.
Microwave the muffins for 10-15 seconds before eating them to make them taste as if they have just come out of the oven.
For a more decadent treat, top the muffins with a spoonful of almond butter.

Storage instructions

To store. Once cooled, transfer these muffins to an airtight container and store them in the fridge for up to a week.

To freeze. To freeze the muffins, wrap them with food wrap, transfer them to an airtight bag, and store them in the freezer for up to 3 months. Defrost the muffins at room temperature before eating them.

Muffin tin. My tried and tested muffin pan that cooks the muffins perfectly every time.
Blender. A high-powered blender to pulse everything into a smooth batter.
Food processor. Use this food processor if you don’t have a blender!

Flourless Muffins (One Bowl Recipe) - The Big Man's World ® (3)

Frequently asked questions

Can I use water instead of milk for these muffins?

More flourless desserts to try

Almond butter cookies
Brownie cookies
Chocolate cookies
Banana bread
Peanut butter blondies

Flourless Muffins

5 from 44 votes

Naturally sweetened with bananas, these flourless muffins are moist, fluffy, and super easy to make.

Servings: 12 muffins

Prep: 1 minute min

Cook: 15 minutes mins

Total: 16 minutes mins

Ingredients

▢ 2 large bananas
▢ 1 cup almond butter
▢ 2 large eggs
▢ 3 tablespoons honey
▢ 1/4 cup milk
▢ 1/2 cup cocoa powder
▢ 1/2 teaspoon baking powder
▢ 1/4 teaspoon baking soda
▢ 1/4 teaspoon salt
▢ 1/2 cup chocolate chips optional

Instructions

Preheat the oven to 180C/350F. Grease a 12-count muffin tin and set aside.
In a high speed blender or food processor, add all your ingredients and blend until smooth. If adding chocolate chips, fold them through at the end.
Evenly distribute the batter amongst the greased muffin tin. Bake the muffins for 15-18 minutes or until they are mostly set on top.
Let the muffins cool for 10 minutes before carefully removing them from the muffin tin and letting them cool completely.

Notes

TO STORE. Once cooled, transfer these muffins to an airtight container and store them in the fridge for up to a week.

TO FREEZE. To freeze the muffins, wrap them with food wrap, transfer them to an airtight bag, and store them in the freezer for up to 3 months. Defrost the muffins at room temperature before eating them.

Nutrition

Serving: 1muffinCalories: 185kcalCarbohydrates: 16gProtein: 6gFat: 13gSodium: 110mgPotassium: 306mgFiber: 4gVitamin A: 60IUVitamin C: 2mgCalcium: 99mgIron: 1mgNET CARBS: 12g

Course: Dessert

Cuisine: American

Author: Arman Liew

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