Flourless Banana Chocolate Chip Oatmeal Muffins

flourless banana chocolate chip oatmeal muffins

Muffins don’t have to be off-limits if you are trying to reduce your use of refined flour, as evidenced by these tasty banana-y, chocolate chip-y, oatmeal-y muffins!

This particular recipe was a big hit on our old recipe blog and was originally posted by one of our first blog contributors, Jamie.  So we thought we’d bring it back for a reappearance on this blog.

Keep in mind that this recipe is not meant to be a complete replacement for regular flour muffins.  Because there’s no flour–not even any gluten-free or alternative flours–the consistency is dense and not fluffy.  But I thought they were a great breakfast and snack option to have around, and I snacked on these frequently after making them.

Flourless Banana Chocolate Chip Oatmeal Muffins
Yields 19
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  1. 3 very ripe bananas, mashed
  2. 1 cup almond milk
  3. 1 Tbsp. melted coconut oil
  4. 2 eggs
  5. 1 Tbsp. baking powder
  6. 3 cups oats (I used old fashioned)
  7. 1 tsp. vanilla
  8. 1 cup mini semisweet chocolate chips (or as much as desired)
  1. Preheat your oven to 375 degrees.
  2. Mix together all the ingredients except the chocolate. Set aside for 5 minutes to allow the oats to soften a bit. Add in chocolate chips and stir to combine.
  3. Spray a muffin tin with non-stick spray or use paper liners.
  4. Use a large cookie scoop to put the batter into the muffin pan. (A level scoop made 19 muffins for me.)
  5. Bake for 20-30 minutes. If you're using paper liners, let the muffins cool for a bit or the liners will be hard to take off.
Mormon Mavens https://www.mormonmavens.com/

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