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.

Carolyn Casner
Source: EatingWell.com, December 2018


Read the full recipe after the video.

Recipe Summary

20 mins
50 mins


Ingredient Checklist


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

  • 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.


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; protein 1.4g; carbohydrates 10.9g; dietary fiber 1g; sugars 6.2g; fat 3.6g; saturated fat 0.9g; cholesterol 15.5mg; vitamin a iu 28.8IU; vitamin c 0.9mg; folate 6.8mcg; calcium 20.3mg; iron 0.4mg; magnesium 12.5mg; potassium 76.8mg; sodium 64.9mg; added sugar 5g.

Reviews (9)

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9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Love these little muffins. They are so easy to make and even easier to eat. My family love these and they are all grown up. Not a crumb left, right out of the oven! Read More
Rating: 5 stars
I don t have a mini muffin pan so used regular size. Didn t change any ingredients and they turned out great. Read More
Rating: 5 stars
Delicious definately be making again. I didn't have canola oil so used vegetable oil also used dried blueberries instead of choc. Chips. Read More
Rating: 5 stars
I have made these just as written twice now and they are delicious! They are almost dangerous because they are too easy to pop in your mouth. I use my vitamix and just blitz the heck out of the oatmeal until it s a super fine powder then add everything else (except the chips). Yum. Read More
Rating: 5 stars
Great recipe! Used whole oats (didn’t have rolled oats in the pantry) Added 1 cup of whey protein powder and 1/3 cup plain Greek yogurt. Boosted each muffin to 2g protein. Yielded exactly 24 mini muffins. We knew they were done when the muffin top edges just started turning brown. Read More
Rating: 5 stars
Hooookay tell me how to just - eat - one? Yes they are delicious!! I didn't have a mini muffin pan so made 12 regular size and they came out perfect. Read More
Rating: 5 stars
These were a hit with my family. Perfect for using up those older bananas. Fun for kids to help too! Read More
Rating: 5 stars
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!!! Read More
Rating: 5 stars
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 Read More