4 Ingredient Flourless Banana Chocolate Chip Muffins
These mini muffins are easy and delicious. They are also flourless, and eggless.
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.
Serving: 1muffin, Calories: 61kcal, Carbohydrates: 7g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Sodium: 21mg, Fiber: 1g, Sugar: 3g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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