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EatingWell: Two-bite muffins, the perfect morning bite

Carolyn Casner, EatingWell on

Published in Variety Menu

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.

Flourless Banana Chocolate Chip Mini Muffins

Makes 24 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

1 teaspoon vanilla extract

1/2 cup mini chocolate chips

1. Preheat oven to 350 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.

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.

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(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.


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