flourless double chocolate chip banana muffins


I know, I know.. you’re thinking: enough already with the flourless muffins.  How many times can you redress a recipe?  <This is my fourth flourless muffin recipe in the past month — list below>  The answer is quite clear:  If something works extremely well, you tend to go back to it time and again.  These are so simple to make – one bowl wonder – and the ingredients are things that I typically always have on hand.

As far as the taste is concerned, they are a chocolatey banana bread, fall off your chair, kind of muffin. EXTREMELY MOIST.  You will become obsessed.


  • 2 ripe medium bananas, mashed
  • 1 egg, beaten
  • 1/4 cup heaping almond butter
  • 1 tsp vanilla extract
  • 1/4 cup honey
  • 1/2 cup rolled oats
  • 1/4 cup almond meal
  • 3 tbs cacao powder
  • 1 tsp baking soda
  • 1/2 cup dairy free chocolate chips


Preheat oven to 375 F.  I used muffin cups in a regular sized muffin tray of 12.

Mix everything in a large bowl (except the chips) until just combined.  Fold the chips in last.  Fill your muffin cups to 1/2 way to 3/4 way high.  Optional:  I used some extra chips for the tops as garnish.

Bake for 25 minutes.  (If making mini muffins, bake for 12-15 minutes.)

Yields 12 regular sized muffins.

…delicious happens

Side Notes:

  1. If you are on a gluten free diet, make sure the oats you’re using are certified gluten free.
  2. The almond butter may be substituted for any smooth nut butter, i.e. peanut butter, cashew butter or sunflower seed butter.
  3. You can use any liquid sweetener; honey, maple syrup, agave nectar.
  4. You don’t have to purchase almond meal/flour.  You can make some in your food processor by grinding up some almonds into a meal.





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