4 Ingredient Flourless Banana Chocolate Chip Muffins

4 Ingredient Flourless Banana Chocolate Chip MuffinsThese 4 Ingredient Banana Chocolate Chip Muffins are flourless, eggless, gluten-free and contain no added sugar, oil or butter. And they taste like classic banana bread muffins!

I know it’s hard to believe, but these mini muffins have such a light and tender crumb and are packed with banana flavor.
This recipe was created as a happy accident while I was experimenting with a cookie recipe. When the batter came out super runny, I nearly dumped it out but then it occurred to me that I might be able to create muffins with the batter and sure enough it worked.
I ended up baking several batches of these because they are so easy and delicious. Plus the house smelled amazing while they baked!

Recipe now updated with video! You can also find all my latest videos on my youtube channel.


4 Ingredient Flourless Banana Chocolate Chip Muffins

These mini muffins are easy and delicious. They are also flourless, and eggless.


  • 1/2 cup quick oats
  • 1 large/extra large overripe banana, peeled and sliced
  • 1/2 tsp baking powder
  • 1/4 cup mini chocolate chips


  1. Preheat oven to 350F. Lightly grease 8 cavities of a mini muffin pan with cooking oil spray.
  2. Add quick oats to a food processor and grind until it resembles flour. The finer you can grind down the oats, the more tender your muffins will be.
  3. Add in banana slices and baking powder. Process until mixture becomes a thick liquid batter. Stir in chocolate chips.
  4. Scoop batter into the muffin molds, filling them to the top. Bake for 13-14 minutes. Muffin tops should bounce back when you touch them and a toothpick inserted should not have any uncooked batter stuck to it.
  5. Allow muffins to cool in muffin pan. Use a small spatula to loosen the edges of the muffins to remove.
  • Use overripe bananas with peels that are more brown than yellow. If you use just ripe bananas, the batter will be drier and the muffins won't be as light.
  • Also be sure to use quick oats and not old fashioned, steel-cut or instant oats.

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4 Ingredient Flourless Eggless Banana Chocolate Chip Muffins

10 comments on “4 Ingredient Flourless Banana Chocolate Chip Muffins”

  1. Jen, would oat flour work in this recipe? I have a bag I’d like to use for more recipes. Thanks!

    • I think it should though I haven’t actually worked with oat flour. But since I basically made a coarse oat flour with my quick oats I would think pre-made oat flour should work too.

  2. What about regular oats… instead of quick cooking?

    • I have not tested this with oats other than quick oats. Quick oats cook fast and it was easy to grind down, which is why I chose them. Regular oats should work if you can grind them into a finer flour so that they cook just as quickly, but I haven’t actually tried it out and the crumb may not be as light and tender.

  3. I’ve made those 3 ingredient banana cookies before. I have found adding peanut powder, it not only adds a different flavor but it takes care of the runny dough problem. I love them though – quick and easy way to get rid of brown bananas!

    • thanks for sharing! I was attempting to make those 3 ingredient cookies when I ended up making these muffins instead. I’ll have to try the peanut powder next time.

  4. I made these today. They were easy and so delicious! They have a great crumb texture – you really can’t tell that they are flourless (and vegan!). My kids said they don’t have a strong banana taste – they mainly taste like chocolate chips, which, of course, they love. I asked if they felt like it needed some sugar, and they all said no. The chocolate chips makes it sweet enough (there are A LOT of chocolate chips). The kids said they would all happily eat it for breakfast.

    I’ll have to plan ahead – 8 mini-sized muffins is not very many. I will double or triple the size in the future. I made this in my Blendtec blender and it worked great.

    Thank you!!

    • I’m so glad you and your family enjoyed! I do agree 8 is a small amount. It was just enough for me and my husband but if you’re feeding more or if you want leftovers for the next day, definitely make a bigger batch!

  5. If I don’t have a muffin tin could I use this recipe for banana bread instead?

    • These make really tiny muffins and they don’t rise that much so I think it will be harder to make it into a bread. Also the bread would require longer cooking and I worry that it might get too dry before it’s finished cooking.

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