Flourless Banana Muffins

Gluten-free banana muffins with chocolate chips, freshly baked and steaming, ready to be enjoyed.

4.73 from 22 votes

Soft, chewy, and moist, these Flourless Banana Muffins are made without any flour or refined sugars. For a fun flavor addition, add chocolate chips. This recipe relies on pantry staples and requires no unique ingredients!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Snack, Vegetarian

Cuisine: American, Vegan, Vegetarian

Keyword: flourless banana muffins, gluten-free banana muffins

Servings: muffins

Author: Chelsea Lords

Cost: $5.06

Equipment

Muffin pan
Blender or food processor

Ingredients

1 cup old-fashioned oats not steel cut or quick oats
1 cup mashed banana 2–3 large bananas
1 large egg
1/4 cup + 2 tablespoons maple syrup
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1/4 cup dark chocolate chips
1/4 cup mini chocolate chips see note 1

US - Metric

Instructions

Preheat the oven to 350°F and grease 9 cavities of a muffin pan. Melt the coconut oil and set aside to cool to room temperature.
Fill a 1-cup measuring cup with oats and level the top with a knife. Blend the oats in a food processor or blender until they resemble a fine flour. If needed, stir and reblend to break up larger chunks. Set aside.
Mash very ripe bananas in a small bowl with the back of a fork. Mash thoroughly.
Add the mashed banana, egg, maple syrup, baking soda, baking powder, cinnamon, salt, melted coconut oil, and vanilla extract to a large bowl. Stir until well combined. Add the blended oats and stir until combined. Add dark chocolate chips and mini chocolate chips and stir again.
Transfer the batter into the prepared muffin pan, adding equal amounts to the 9 cavities; cavities should be about 3/4 filled. If desired, add a few more chocolate chips on top. Bake for 23–26 minutes or until lightly browned around the edges and no longer gooey/wet looking on top (if you lightly touch the muffin, it should spring back). Remove from oven and let stand 5 minutes before using a fork to coax the muffins out onto a cooling rack.

Video

Notes

Note 1: Dark chocolate offers health benefits and a fun textural addition. Milk or semi-sweet chocolate can be used, but they do make the muffins slightly less nutritious. You can use all mini chocolate chips or all dark chocolate chips if preferred; just keep the amount to 1/2 cup total. Chocolate doesn’t contain gluten, but check the label to be sure.

Storage: Once completely cooled, store the muffins in an airtight container at room temperature for up to 2–3 days. To freeze, cool muffins completely, wrap them in plastic wrap, and place in large freezer bags.

Nutrition