Pulsing rolled oats with eggs, banana, brown sugar and oil creates the moist dough of these chocolaty muffins without a bit of all-purpose flour. These are two-bite muffins with a dense and gooey texture. They're delicately sweet and rich, too, so baking them as mini muffins makes them a perfect snack or quick morning bite. Source: EatingWell.com, December 2018

Carolyn Casner
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.

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  • Pulse oats in a blender until finely ground. Add baking powder, baking soda and salt; pulse once or twice to blend. Add eggs, banana, brown sugar, oil and vanilla; puree until smooth. Stir in chocolate chips. Fill the prepared muffin cups.

  • Bake until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.

Tips

Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Equipment: 24-cup mini muffin tin

Nutrition Facts

78 calories; 3.6 g total fat; 0.9 g saturated fat; 16 mg cholesterol; 65 mg sodium. 77 mg potassium; 10.9 g carbohydrates; 1 g fiber; 6 g sugar; 1.4 g protein; 29 IU vitamin a iu; 1 mg vitamin c; 7 mcg folate; 20 mg calcium; 13 mg magnesium; 5 g added sugar;

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