Flourless Mango And Banana Blender Muffins

These muffins couldn’t be easier. Simply blitz a handful of good-for-you ingredients in a blender, then bake!
By Elle Vernon
Photography & styling Elle Vernon
Flourless Mango And Banana Blender Muffins

Flourless Mango And Banana Blender Muffins

5 from 2 votes







*Dairy-free, nut-free, refined-sugar free


  • 2 2  cups rolled oats, plus 1 Tbsp extra

  • 1 1 mango

  • 1 1  ripe banana

  • 2 2  free-range eggs

  • ½ cup ½ milk (we used oat milk)

  • 2 Tbsp 2 extra virgin olive oil

  • 2 Tbsp 2 honey

  • 1 tsp 1 baking powder

  • ½ tsp ½ bicarbonate of soda


  • Preheat oven to 180°C fan-forced. Line 12 holes of a ⅓-cup-capacity muffin tin with paper cases.
  • Place oats in the jug of a high-speed blender and blitz for about 10 seconds or until very finely chopped.
  • Dice mango flesh and place ½ in a bowl, setting it aside for garnishing. Place remaining mango flesh into the jug of a blender with the blitzed oats, then add all remaining ingredients, except 1 Tbsp extra oats. Process until smooth.
  • Pour batter into holes. Scatter with remaining mango and extra oats. Bake for 20-25 minutes or until light golden brown.
  • Set aside to cool for at least 15 minutes, or cooled to room temperature, ready to pack into lunchboxes.

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Market tip...

If preferred, you can swap out the mango for 2 ripe peaches or nectarines.

Always refer to each product label to ensure the item you are using is right for your individual dietary requirements, especially if you or the person you are cooking for has a food allergy or intolerance.

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