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Flourless Banana Muffins

Soft, chewy, and moist Flourless Banana Muffins are made without any flour or refined sugars! Add chocolate chips for a fun flavor addition; nuts or dried fruits also work.
Course Breakfast, Snack, Vegetarian
Cuisine American, Vegan, Vegetarian
Keyword flourless banana muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 muffins
Calories 177kcal

Ingredients

  • 1 cup (106g) old-fashioned oats (not steel cut or quick oats)
  • 1 cup (250g) very ripe mashed bananas (~2-3 large bananas)
  • 1 large egg
  • 1/4 cup + 2 tablespoons (122g) pure 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 (42g) dark chocolate chips
  • 1/4 cup (38g) mini chocolate chips (See Note 1)

Instructions

  • PREP: Preheat the oven to 350 degrees F. Generously grease 9 cavities of a muffin tin. Melt the coconut oil and set aside so it can come back to room temperature (we don't want to add hot oil to the batter).
  • BLEND OATS: Fill the 1 cup measurement of oats to the very top. Then level off the top by scraping the backside of a table knife across the top. Add the cup of oats to a blender or food processor and blend until the oats resemble flour -- a fine powder. If needed, stir and re-blend to break up larger chunks of oats. Set aside.
  • BANANA: Mash 2-3 very ripe bananas in a small bowl with the back of a fork. Mash thoroughly.
  • BATTER: 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 in the blended oats and stir until combined. Add in the dark chocolate chips and mini chocolate chips and stir again.
  • BAKE: Transfer the batter into the prepared muffin tin, 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 no longer gooey/wet looking on top and lightly browned around the edges (if you lightly touch the muffin, it should spring back). Remove from the oven and let stand for 5 minutes before using the tines of a fork to coax the muffins out onto a cooling rack.

Notes

Note 1: Dark chocolate offers health benefits and a fun textural addition to these muffins. Milk or semi-sweet chocolate can be used instead, but it does make these muffins slightly less nutritious. You can use all miniature chocolate chips or all dark chocolate chips if preferred; just keep the amount to 1/2 cup total.

Nutrition

Serving: 9muffins | Calories: 177kcal | Carbohydrates: 25.7g | Protein: 3g | Fat: 7.2g | Cholesterol: 20.7mg | Sodium: 9.2mg | Fiber: 2.4g | Sugar: 15.5g