Flourless Banana Chocolate Chip Mini Muffins

  • Banana Bread
Image

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 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 neutral oil, such as canola or avocado
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips

Directions

  1. Preheat oven to 350 degrees 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.

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