Flourless Banana Chocolate Chip Mini Muffins

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Flourless Banana Chocolate Chip Mini Muffins
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.
active:
20 mins
total:
50 mins
Servings:
24
Flourless Banana Chocolate Chip Mini Muffins

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.

Tips

Equipment: 24-cup mini muffin tin

Nutrition Facts

Serving Size:
1 muffin
Per Serving:
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.
Exchanges:

1/2 other carbohydrate, 1/2 starch
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 02/08/2023
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