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]
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
1 servings
24 muffins
- Amount per serving
- Calories78
- % Daily Value *
- Total Fat 36g47%
- Saturated Fat 09g45%
- Cholesterol 155mg52%
- Sodium 649mg29%
- Total Carbohydrate 109g40%
- Dietary Fiber 1g4%
- Total Sugars 62g
- Protein 14g
- Potassium 768mg17%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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.
Notes
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