Prep Time:20 minsAdditional Time:30 minsTotal Time:50 minsServings:24Yield:24 muffinsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:30 minsTotal Time:50 minsServings:24Yield:24 muffins
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:50 mins
Total Time:
50 mins
Servings:24
Servings:
24
Yield:24 muffins
Yield:
24 muffins
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsrolled oats (see Tip)1teaspoonbaking powder¼teaspoonbaking soda¼teaspoonsalt2large eggs1cupmashed ripe banana (about 2 medium-large)⅓cuppacked brown sugar3tablespoonscanola oil1teaspoonvanilla extract½cupmini chocolate chips
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsrolled oats (see Tip)
1teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
2large eggs
1cupmashed ripe banana (about 2 medium-large)
⅓cuppacked brown sugar
3tablespoonscanola oil
1teaspoonvanilla extract
½cupmini chocolate chips
DirectionsPreheat 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.TipsTip: 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.Equipment: 24-cup mini muffin tinOriginally appeared: EatingWell.com, December 2018
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.TipsTip: 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.Equipment: 24-cup mini muffin tin
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.
Tips
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.
Equipment: 24-cup mini muffin tin
Originally appeared: EatingWell.com, December 2018
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Nutrition Facts(per serving)78Calories4gFat11gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
