5-Ingredient Flourless Banana Chocolate Chunk Oatmeal Mini Muffins that are easy, nutritious, and most importantly, delicious!

5-Ingredient Flourless Banana Chocolate Chunk Oatmeal Mini Muffins by The BakerMama

Accidental Genius

Brookie and I whipped up these 5-Ingredient Flourless Banana Chocolate Chunk Oatmeal Mini Muffins on a whim one afternoon as an after school snack for the boys and boy were they a huge hit! They’re so quick to make with just banana, oats, baking powder, an egg and chocolate chunks. And believe me, they’re scrumptious!

5-Ingredient Flourless Banana Chocolate Chunk Oatmeal Mini Muffins by The BakerMama

Great On-the-Go Breakfast

We all loved them and have baked them several times since. They make for such a great on-the-go breakfast or afternoon snack. And I’ve been eating a few of them after my morning workouts to tide me over until lunch. So satisfying and scrumptious!

5-Ingredient Flourless Banana Chocolate Chunk Oatmeal Mini Muffins by The BakerMama

Sweet and Nutritious

This is one of those recipes you’ll be glad to have up your sleeve for when you see those ripe bananas on your counter begging to be baked with or for when you need a healthy snack to satisfy those cravings for something sweet yet nutritious. I don’t know about y’all, but we pretty much always have all of these ingredients on hand so I know this recipe is here to stay.

5-Ingredient Flourless Banana Chocolate Chunk Oatmeal Mini Muffins by The BakerMama

What Do I Need to Make Flourless Banana Chocolate Chunk Oatmeal Mini Muffins?

  • Ripe bananas, mashed (about 1 cup)
  • Old-fashioned or quick cooking oats
  • Baking powder
  • Egg
  • Dark chocolate chunks (I’m loving the 365 brand Dark Chocolate Chunks from Whole Foods)
5-Ingredient Flourless Banana Chocolate Chunk Oatmeal Mini Muffins by The BakerMama

How to Make Flourless Banana Chocolate Chunk Oatmeal Mini Muffins

  • Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
  • In an electric stand mixer or large mixing bowl, add the mashed banana, oats, baking powder and egg. Mix or stir until well combined. Stir in the chocolate chunks.
  • Divide batter evenly among prepared mini muffin cups. Top each muffin with an additional chocolate chunk, if desired.
5-Ingredient Flourless Banana Chocolate Chunk Oatmeal Mini Muffins by The BakerMama
  • Bake for 12-14 minutes or until the muffin tops look set and oats are just starting to crisp on top. Try to avoid over-baking so the banana in the muffins doesn’t dry out.
5-Ingredient Flourless Banana Chocolate Chunk Oatmeal Mini Muffins by The BakerMama

I hope you and your loved ones bake and enjoy them as much as we do! If you make these Flourless Banana Chocolate Chunk Oatmeal Mini Muffins, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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5-Ingredient Flourless Banana Chocolate Chunk Oatmeal Mini Muffins by The BakerMama

5-Ingredient Flourless Banana Chocolate Chunk Oatmeal Mini Muffins

  • Author: Maegan – The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 mins
  • Yield: 24 mini muffins 1x

Description

Easy, healthy, and most importantly, delicious banana chocolate chunk oatmeal mini muffins that are made with just 5 simple ingredients.


Ingredients

Scale
  • 3 medium ripe bananas, mashed (about 1 cup)
  • 21/2 cups old-fashioned or quick cooking oats
  • 1 teaspoon baking powder
  • 1 large egg
  • 1 cup dark chocolate chunks (I’m loving the 365 brand Dark Chocolate Chunks from Whole Foods)

Instructions

  1. Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
  2. In an electric stand mixer or large mixing bowl, add the mashed banana, oats, baking powder and egg. Mix or stir until well combined. Stir in the chocolate chunks.
  3. Divide batter evenly among prepared mini muffin cups. Top each muffin with an additional chocolate chunk, if desired. Bake for 12-14 minutes or until the muffin tops look set and oats are just starting to crisp on top. Try to avoid over-baking so the banana in the muffins doesn’t dry out.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

    1. Hi MaryEllen! They should freeze great Just let them cool completely and store in an airtight, freezer-safe container or plastic bag for 2-3 months. Hope this helps. Enjoy!

    1. Hi Liz! You could bake them in a regular muffin pan or you could press the batter into a square baking pan and then cut into bars. Hope this helps! Enjoy!

  1. Hello, can you blend up the oats first before mixing the rest of the ingredients? Or could you even blend everything but the CC?

    1. Hi CJ! Yes, you can blend up everything except the chocolate chips and then just stir them in. I have several flourless banana bread recipes here on the blog that are made this way and they turn out great. The texture will be smoother, but will still taste great! Enjoy!

  2. This recipe is fantastic. Thank you for sharing. I added a small handful of crushed walnuts to the top of the muffins. It turned out amazing. To be honest I am eating them right now.

  3. I tried this, tweaking a bit (4 banana, no chocolate chip) and these were a realy treat! Will def do again!

    1. Hi Zee! I haven’t tried the recipe with Nutella, so I couldn’t say for sure, but you could definitely try swirling Nutella throughout the batter before scooping it into the mini muffin pan. I would start with 1/2 cup and then add from there until you get nice swirls throughout. They’re bound to be delicious. Enjoy!

  4. Delicious!! I added half of the choco chips and was more than enough for me. I used normal banana, not riped, turned out so good, a recipe to repeat 🙂 Thank you!

    1. Hi Lori! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you used into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

    1. Hi Jenna! They store great at room temperature for up to 2 days and then I recommend in the refrigerator any longer than that. Enjoy!

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