These 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.
How to Make Flourless Banana Chocolate Chip Muffins
Step 1: Grind the quick oats in a food processor until they resemble flour. The finer you ground the oats the more tender the muffins will be.
Step 2: Add the banana slices and baking powder and combine them with the oats until combined. Stir in the chocolate chips.
Step 3: Scoop the batter into a prepared muffin tin and bake the muffins for 13-14 minutes at 350°F.
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
- 1/2 cup quick oats (see note)
- 1 large/extra large overripe banana peeled and sliced (see note)
- 1/2 tsp baking powder
- 1/4 cup mini chocolate chips
- Preheat oven to 350°F. Lightly grease 8 cavities of a mini muffin pan with cooking oil spray.
- 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.
- Add in banana slices and baking powder. Process until mixture becomes a thick liquid batter. Stir in chocolate chips.
- 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.
- Allow muffins to cool in muffin pan. Use a small spatula to loosen the edges of the muffins to remove.
- Also be sure to use quick oats and not old-fashioned, steel-cut or instant oats.
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.