Flourless Banana Chocolate Chip Mini Muffins
Active Time: 20 minutes Total Time: 50 minutes- 1 1/2 cups rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup mashed ripe banana (about 2 medium-large)
- 1/3 cup packed brown sugar
- 3 tablespoons canola oil or alternative
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
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.
Tasty 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.
Recipe nutrition per serving: 218 Calories, Total Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 83 mg, Carbohydrates: 11 g, Fiber: 1 g, Total Sugars: 8 g, Added Sugars: 4 g, Protein: 27 g, Sodium: 360 mg, Potassium: 545 mg, Iron: 1 mg, Folate: 17 mcg, Calcium: 44 mg, Vitamin A: 227 IU, Vitamin C: 4 mg.
