Jeri Mills M.D.

Flourless Banana Chocolate Chip Muffins

Jeri’s Gluten-Free, Flourless Banana Chocolate Chip Mini Muffins


3 Tablespoons butter (or avocado oil or grape seed oil)

3 jumbo eggs (or 4 large)

1/3 cup dark brown sugar

1/2 teaspoon salt

1 cup mashed ripe banana (about 2 medium bananas) (if you’re just a tablespoon or two short of a cup you can use greek yogurt to fill out the cup)

1 teaspoon Vanilla

2 1/2 cups blanched almond flour

1 teaspoon baking powder

2 ounces 87% chocolate chopped to small chocolate chip size

1 cup mini chocolate chips


In a large bowl:

Melt the butter than add the sugar, salt, vanilla and eggs and whip till fluffy. (I use an electric hand mixer)

Add the mashed banana and whip till fluffy

Fold in 1 cup almond flour plus the baking soda then mix till well combined.

Fold in the remaining almond flour then mix till combined.

Fold in the chocolate.


Drop by rounded tablespoon full into mini muffin tins LINED WITH PAPER MINI MUFFIN CUPS. Makes 3½ dozen.


Bake at 350° for 18-25 minutes till top is springy and toothpick comes out  without batter.


Or make 12 full size muffins. Bake for 30-45 minutes

Freeze well