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.