A healthy and delicious recipe that can be made easily. With banana and chocolate, these muffins are the perfect treat for anytime of the day.
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.
Source: Eating Well
Active time: 20 minutes
Total: 50 minutes
Exchanges: 1/2 Other Carbohydrate, 1/2 Starch
Tip: People with celiac disease or gluten sensitivity should use "gluten-free" oats, as oats are often cross-contaminated with wheat and barley.
Equipment: 24-cup mini muffin tin
Serving Size 24 muffins
Servings 1
- Amount Per Serving
- Calories 78
- % Daily Value *
- Total Fat 36g56%
- Saturated Fat 09g45%
- Cholesterol 155mg52%
- Sodium 649mg28%
- Potassium 768mg22%
- Total Carbohydrate 109g37%
- Dietary Fiber 1g4%
- Sugars 62g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
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.
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