5-Ingredient Flourless Banana Chocolate Chunk Oatmeal Mini Muffins that are easy, nutritious, and most importantly, delicious!
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!
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!
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.
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
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.
- 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.
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,
5-Ingredient Flourless Banana Chocolate Chunk Oatmeal Mini Muffins
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 mins
- Yield: 24 mini muffins
Description
Easy, healthy, and most importantly, delicious banana chocolate chunk oatmeal mini muffins that are made with just 5 simple ingredients.
Ingredients
- 3 medium ripe bananas, mashed (about 1 cup)
- 2 and 1/2 cups old-fashioned or quick cooking oats
- 1 teaspoon baking powder
- 1 large egg
- 1 cup dark chocolate chunks
Instructions
- 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. 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.
Can these be made with instant oatmeal packets instead of quick oats?
Hi, Casey! Yes, you can! I’ve totally done this before. Just be aware that any flavored packets of oatmeal will affect the taste of the final product, but unflavored oatmeal packets will work perfectly!
are these flourless recipes gluten free?
Hi Sheila! Yes, they can definitely be gluten free. Just be sure to purchase oats that are certified gluten free. Gluten-free oats are not processed in facilities that also process wheat. Enjoy!
Hi, I don’t have a mini muffin pan but already got the ingredients. Can I make these in a regular cupcake/muffin pan? Thanks
Hi Kaitlyn! I’d try baking at 350 for 13-15 minutes or until a toothpick comes out clean of batter (melted chocolate will still bean the toothpick even when they’re fully cooked so make sure you’re just seeing batter). Let cool in the pan for 10 minutes before moving to a cooling rack. Enjoy!
Do these need to be stored in the fridge after baking?
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!
Do you know the nutrition info for this recipe? Thank you!
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!