flourless banana chocolate chip mini muffins

Pancake

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

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

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