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.
Ingredients
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1 ½ cups rolled oats (see Tip)
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1 teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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2 large eggs
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1 cup mashed ripe banana (about 2 medium-large)
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⅓ cup packed brown sugar
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3 tablespoons neutral oil, such as canola or avocado
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1 teaspoon vanilla extract
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½ cup mini chocolate chips
Description
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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.
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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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