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Flourless Banana Muffins

Flourless Banana Muffins

The ultimate comfort food, Flourless Banana Muffins are easy to make, naturally sweetened, and absolutely delicious. Enjoy their moist texture with rich chocolatey bites, making them the perfect snack or breakfast option. Indulge in this wholesome treat that you can feel good about making tonight!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 muffins
Course: Breakfast
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

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 maple syrup + 2 tablespoons
  • 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

Equipment

  • Muffin pan
  • Blender or food processor

Method
 

  1. 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.
  2. 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.
  3. Mash very ripe bananas in a small bowl with the back of a fork. Mash thoroughly.
  4. 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.
  5. Add the blended oats and stir until combined. Add dark chocolate chips and mini chocolate chips and stir again.
  6. 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.
  7. 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).
  8. Remove from oven and let stand 5 minutes before using a fork to coax the muffins out onto a cooling rack.

Notes

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