Rating: 5 stars
14 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell.com, December 2018

Gallery

Read the full recipe after the video.
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Equipment: 24-cup mini muffin tin

Nutrition Facts

1 muffin
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.

1/2 other carbohydrate, 1/2 starch

Advertisement