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How to Make Flourless Oatmeal Muffins


Janisa is a language enthusiast with a passion for food and traveling. She spends her time learning languages, planning travels and cooking.

These oatmeal muffins are flour-free!

These oatmeal muffins are flour-free!

How Do You Bake Muffins Without Flour?

One fine day, I just needed to bake something, only the flour had run out weeks ago, and I wasn't in the mood to run to the store. A bag of quick oats sitting on the counter gave me an idea: I could use those if I chopped them up really small. So that's what I did.

I substituted the oats for flour in my 'normal' muffin recipe and modified a few other ingredients, so that I'd be able to make these with what I had in the kitchen. To my surprise, the muffins actually tasted quite good; I couldn't even tell that they were flour-free!

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

12 to 24 muffins, depending on muffin pan used


  • 1 cup Greek yogurt, plain
  • 2 bananas
  • 2 eggs
  • 2 cups oats
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips, (optional)

A Note on Sweeteners

I used brown sugar because that's what I had available at the time, and I prefer its taste. The original muffin recipe I adapted calls for regular sugar, so feel free to use that instead. Honey also works well, especially if you want moist muffins.


  1. Preheat oven to 400°F (or 375°F if you're using a smaller muffin pan).
  2. Place all ingredients except for the chocolate chips into a mixing bowl.
  3. Use an electric mixer on high to blend all the ingredients. Mix until the mixture is creamy and smooth.
  4. Add the chocolate chips and mix with a spoon.
  5. Pour into the muffin pan. Use liners if desired or grease the pan. Fill each cup until about 3/4 full.
  6. Bake for 15 to 20 minutes or until the tops are slightly golden. Check with a toothpick

Your Thoughts

© 2018 Janisa


Liz Westwood from UK on June 05, 2018:

Flapjacks are made with melted golden syrup and butter, combined with oats, sugar and a tiny amount of salt, before being baked.

Janisa (author) from Earth on June 04, 2018:

Peggy, I think whole oats would work even better. I always use quick oats and I can never taste them when I eat my muffins, so if you want the muffins to have a somewhat 'oaty' taste, try the recipe with whole oats and let me know how it goes!

Janisa (author) from Earth on June 04, 2018:

Liz, hope you enjoy the recipe! What are flapjacks? Never heard of them

Peggy Woods from Houston, Texas on June 04, 2018:

I usually have whole oats and not the quick kind on hand but I'll bet it would work equally as well. Perhaps grinding it a bit finer would make it replace regular flour. Thanks for the inspiration.

Liz Westwood from UK on April 09, 2018:

Really useful recipe. My daughter-in-law made fat free banana muffins a while ago, which were good. My stock flourless recipe is flapjacks.

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