Recipe Image

Flourless Banana Chocolate Chip Mini Muffins

  • 20 m
  • 50 m
Carolyn Casner
“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.”


    • 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


  • 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
ALL RIGHTS RESERVED © 2019 Printed From 10/15/2019