Flourless Banana Chocolate Chip Mini Muffins

Flourless Banana Chocolate Chip Mini Muffins

from eatingwell.com
Brunch
50 min
24 servings
78 kcal / serving

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

  • 1 ½ cupsrolled oats (see tip
  • 1 teaspoonbaking powder
  • ¼ teaspoonbaking soda
  • ¼ teaspoonsalt
  • 2 largeeggs
  • 1 cupmashed ripe banana (about 2 medium-large
  • ⅓3334326744 cup packed brown sugar
  • 3 tablespoonscanola oil
  • 1 teaspoonvanilla extract
  • ½ cupmini chocolate chips

Directions

  1. 1

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

  2. 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. 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.