Flourless Banana Chocolate Chip Mini Muffins

So good & very easy to make! I will definitely be making these every time I have ripe bananas. They were a huge hit in my house. Thanks for the great recipe!

These are dangerously easy and quick to make. In the time it took to preheat the oven, the batter was ready. I didn't measure the banana, used too very ripe bananas. There was the perfect amount of batter to fill up all 24 mini muffins. I also topped off the muffins with more chips because I love chocolate. It took me 17 minutes to bake. The longest 5 minutes wait to cool the muffins in the pan before I can remove them and taste. Within 90 seconds, I ate 4 of them. The most difficult part of this recipe is washing the blender. I will be keeping old bananas around just for this recipe. Thank you.

I made these just as the recipe called for. They were moist and delicious. The mini format made them an easy treat and a safe indulgence while managing my blood sugar. Love them and my non-diabetic family loved them too.

I doubled the recipe, used Hershey’s sugar free choc chips, and Swerve brown sugar substitute. I also had to add some almond milk, enough to get things mixing in my blender. The muffins took 30 minutes to bake. The yield was 20 regular sized muffins. After all, this recipe did not start out diabetic friendly with all the sugar, but made a nice snack with my substitutions.

These were a hit with 1/2 of the family. I used 1/2 cup of applesauce + 1 teaspoon cornstarch in place of the eggs to make them egg-free. That worked pretty well. These are nice with a little cinnamon and cardamom added.

Used pure Himalayan salt and dropped only 3 semi-sweet chocolate chips in each muffin to minimize the chocolate. Also used larger paper cups and yield 16 muffins. Absolutely delicious!

These were a hit with my family. Perfect for using up those older bananas. Fun for kids to help too!

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!

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.

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.

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.

Delicious definately be making again. I didn't have canola oil so used vegetable oil also used dried blueberries instead of choc. Chips.

I don’t have a mini muffin pan so used regular size. Didn’t change any ingredients and they turned out great.

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

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!!!

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!!!