Breakfast

Flourless Banana Chocolate Chip Mini Muffins

Ripe bananas and brown sugar create deep sweetness that mingles with pockets of melted chocolate in every bite. These tender, naturally gluten-free mini muffins taste rich and comforting with a soft, moist crumb that melts away quickly.

Recipe and photo by EatingWell, shared here with credit. View the Original

Flourless Banana Chocolate Chip Mini Muffins
Total
37 min
Prep
20 min
Cook
17 min
Serves
24

Nutrition per Serving

Calories
78
Protein
1g
Carbs
11g
Fat
4g
Fiber
1g
Sugar
6g
Sodium
65mg

Ingredients

  • 1 1/2 cup rolled oats (see Tip)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1 cup mashed ripe banana (about 2 medium-large)
  • 1/3 cup packed brown sugar
  • 3 tbsp canola oil
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips

Instructions

  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.