Flourless Banana Chocolate Chip Mini Muffins

Flourless Banana Chocolate Chip Mini Muffins

3 Reviews
From: EatingWell.com, December 2018

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.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 1½ cups rolled oats (see Tip)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup mashed ripe banana (about 2 medium-large)
  • ⅓ cup packed brown sugar
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 24-cup mini muffin tin with cooking spray.
  2. 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.
  3. 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.
  • 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 information

  • Serving size: 1 muffin
  • Per serving: 78 calories; 4 g fat(1 g sat); 1 g fiber; 11 g carbohydrates; 1 g protein; 7 mcg folate; 16 mg cholesterol; 6 g sugars; 5 g added sugars; 29 IU vitamin A; 1 mg vitamin C; 20 mg calcium; 0 mg iron; 65 mg sodium; 77 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate, ½ starch

Reviews 3

January 20, 2019
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By: Mom
I don’t have a mini muffin pan so used regular size. Didn’t change any ingredients and they turned out great.
January 20, 2019
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By: Jill Hall
These muffins are deeeelicious!!! I made them for my daughter who is vegan so I replaced the eggs with a substitute. They were so moist and rich. I will definitely make these muffins again and again! Jill
January 19, 2019
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By: cellodavis
OMG These are positively amazing!!! I did change it up a teense: used Trader Joe's Multigrain cereal (more fiber); coconut sugar (lower glycemic); and 1/4 cup of chocolate and 1/4 cup of dried currants. A tad bit healthier and ab fab. My hubby came in and sniffed the yummy air, and made a bee line for the muffins and LOVED them too! Thank You!!!
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