Oatmeal instead of flour is the base for these gooey, dense, mini-muffin bites. By pulsing rolled oats in a food processor, you create a gluten-free (if using gluten-free oats) whole grain oat flour that gives these little treats a nutty taste and chewy texture. Grab a few for breakfast or munch on one or two for a mid-meal energy boost or enjoy them as a satisfying, healthy dessert. For a nutty crunch, add chopped walnuts or almonds. Bonus: Everything goes into the food processor so clean up is EASY!
Flourless Banana Chocolate Chip Bites
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 bananas)
1/3 cup packed brown sugar
3 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup dark chocolate chips
1/3 cup chopped walnuts or almonds (optional)
Preheat oven to 350 degrees. Spray a 24 count mini muffin tin with cooking spray. Pulse oats in a food processor or blender until finely ground. Add baking powder, baking soda, and salt; pulse once or twice. Add eggs, banana, brown sugar, oil, and vanilla; puree until smooth. Add chocolate chips and pulse a few times. Fill prepared muffin cups. Bake 15 minutes. Cool in pan for 5 minutes then remove and continue to cool on wire rack. Makes 24 mini muffins (3-4 muffins per serving).
Recipe by Carolyn Casner, Eatingwell.com