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.

[cooked-sharing]

Three banana and chocolate mini muffins
Yields1 Serving
 1.50 cups rolled oats (see Tip)
 1 tsp baking powder
 0.25 tsp baking soda
 0.25 tsp salt
 2 large eggs
 1 cup mashed ripe banana (about 2 medium-large)
 0.33 cup packed brown sugar
 3 tbsp canola oil
 1 tsp vanilla extract
 0.50 cup mini chocolate chips
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.

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

Nutrition Facts

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

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

Directions

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.

Flourless Banana Mini Muffins With Chocolate Chips

Home / Diabetes Recipes / Recipes / Flourless Banana Mini Muffins With Chocolate Chips

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