Flourless Banana Chocolate Chip Mini Muffins

Flourless Banana Chocolate Chip Mini Muffins

8 Reviews
From: EatingWell.com, December 2018

Pulsing rolled oats with eggs, banana, brown sugar and oil creates the moist dough of these chocolaty muffins without a bit of all-purpose flour. These are two-bite muffins with a dense and gooey texture. They're delicately sweet and rich, too, so baking them as mini muffins makes them a perfect snack or quick morning bite.

Ingredients 24 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups rolled oats (see Tip)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup mashed ripe banana (about 2 medium-large)
  • ⅓ cup packed brown sugar
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.
  2. Pulse oats in a blender until finely ground. Add baking powder, baking soda and salt; pulse once or twice to blend. Add eggs, banana, brown sugar, oil and vanilla; puree until smooth. Stir in chocolate chips. Fill the prepared muffin cups.
  3. Bake until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.
  • Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
  • Equipment: 24-cup mini muffin tin

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 78 calories; 4 g fat(1 g sat); 1 g fiber; 11 g carbohydrates; 1 g protein; 7 mcg folate; 16 mg cholesterol; 6 g sugars; 5 g added sugars; 29 IU vitamin A; 1 mg vitamin C; 20 mg calcium; 0 mg iron; 65 mg sodium; 77 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate, ½ starch

Reviews 8

August 26, 2019
profile image
By: Janice Weisberg
Love these little muffins. They are so easy to make and even easier to eat. My family love these and they are all grown up. Not a crumb left, right out of the oven!
August 25, 2019
profile image
By: Jim Molloy
Great recipe! Used whole oats (didn’t have rolled oats in the pantry) Added 1 cup of whey protein powder and 1/3 cup plain Greek yogurt. Boosted each muffin to 2g protein. Yielded exactly 24 mini muffins. We knew they were done when the muffin top edges just started turning brown.
May 15, 2019
profile image
By: Monica P
Hooookay, tell me how to just - eat - one? Yes, they are delicious !! I didn't have a mini muffin pan, so made 12 regular size and they came out perfect.
March 22, 2019
profile image
By: SaraHama
I have made these just as written twice now and they are delicious! They are almost dangerous because they are too easy to pop in your mouth. I use my vitamix and just blitz the heck out of the oatmeal until it’s a super fine powder then add everything else (except the chips). Yum.
January 24, 2019
profile image
By: True17
Delicious definately be making again. I didn't have canola oil so used vegetable oil also used dried blueberries instead of choc. Chips.
January 20, 2019
profile image
By: Mom
I don’t have a mini muffin pan so used regular size. Didn’t change any ingredients and they turned out great.
January 20, 2019
profile image
By: Jill Hall
These muffins are deeeelicious!!! I made them for my daughter who is vegan so I replaced the eggs with a substitute. They were so moist and rich. I will definitely make these muffins again and again! Jill
January 19, 2019
profile image
By: cellodavis
OMG These are positively amazing!!! I did change it up a teense: used Trader Joe's Multigrain cereal (more fiber); coconut sugar (lower glycemic); and 1/4 cup of chocolate and 1/4 cup of dried currants. A tad bit healthier and ab fab. My hubby came in and sniffed the yummy air, and made a bee line for the muffins and LOVED them too! Thank You!!!
More Reviews