4 Ingredient Flourless Banana Chocolate Chip Muffins
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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Hi Kirbie, could I have the quick oats and the ripped banana in grams pls? Thank you,
Sorry, but we don’t have the metric measurements.
Thanks very much for a recipe using the over ripe bananas and quick oats that were sitting in my kitchen for a while. I was wondering if the quick oats can be a sustitute for any recipes using plain flour or self raising flour?
No, quick oats can’t be used in place of the flour.
Would just like to thank you for your yummy recipes and new tips
You are very welcome!
Not sure how you got your nutritional info but no way that’s right. My husband id on a low sodium diet and baking powder is full of sodium. According to my calculations the sodium is 65 mg per muffin.
Thanks for pointing that out. Unfortunately, the nutrition calculator provided incorrect nutrition info for the baking powder. We’ve corrected the info, but still only get about 21 g per muffin.
Can I add nuts instead of the chocolate chips?
Yes, use the same amount of chopped nuts.
Very good I loved the textured and it’s so yummy!. Thanks for the recipe.
We’re happy you enjoyed it!
I made these muffins and wanted to share my experience. I used old fashioned oats, my ninja blender, whole chocolate chips that I chopped a bit, and regular sized muffin tins. Also, the banana I used had turned brown weeks back and when it did I stuck it in the freezer for a future recipe. This recipe was perfect for it so I pulled it out and used it up. I am happy to report that even though I didn’t have the right oats, the right chocolate chips, the right blender, the right muffin pan, and my banana had seen better days, they still turned out delicious. Very forgiving recipe.
thank you for sharing your experience!
I made these using apple/cranberry instant oatmeal and also maple brown sugar. Delish
sounds good!
I dont have a food processor…can I use a regular blender??
it will depend on the type of blender you have. it needs to be high powered enough to grind the oats and mix the thick batter
These where very good muffins. I just wished it made more then 7 .
I like to double the recipe =)
I have made these a couple of times now and everybody love them! I’ve made them with my preschoolers and I’ve made them for some friends who can’t have gluten. They can’t believe the ingredients. I twist it a little. Years ago I had made a different gluten free banana muffin recipe that was a banana and an egg. So I add an egg to this recipe. I also add nuts and unsweetened coconut – because of the additions I get 1 dozen mini muffins out of the batch. Thank you for the base recipe – it’s so easy and wonderful!
Thank you for taking the time to share your experience! So glad you are enjoying them!
Tried these by accident tonight and I love them. So simple Who could forget this recipe? Guilt free and my 3-Year-Old asked to bring some to the babysitters tomorrow. Thank you for sharing?
so glad you like them!
Hey there, do you by any chance know how many calories these have? They sound amazing!
Unfortunately, I do not have that information at this time. But there are many online nutritional calculators out there that let you input a recipe and it calculates the results. I usually use the one from the Very Well website.
What is the nutritional information of this recipe?
Unfortunately, I do not have that information at this time.
Wonderful recipe I’ve already used several times. Thank u! Q: how do you Store these after you make them and for how long do they stay fresh ? can I freeze these? If so, for how long? Thx!
You can store for a few days in the fridge and longer (a few weeks) in the freezer.
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.
Use some non plastic coffee cups buttered and only half full!!
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!
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.
I like to use cocoa rather than peanut powder to dry out the batter a bit.
We haven’t tried that with this recipe! Thanks for sharing.
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.
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.