Ingredients
Scale
- 2 medium ripe bananas (the spottier, the better)
- 2 cups rolled oats (old fashioned)
- 2 large eggs
- 1/4 cup pure maple syrup or honey
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup semi-sweet mini chocolate chips (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 24-cup mini muffin tin with non-stick cooking spray or line with paper liners. Ensuring the pan is well-coated is crucial since these muffins are flourless and can be a bit sticky.
- Place the ripe bananas, rolled oats, eggs, maple syrup, cocoa powder, baking soda, vanilla, and salt into your blender. Secure the lid and blend on high until the mixture is completely smooth and the oats are fully pulverized. This usually takes about 30 to 60 seconds depending on your blender strength. Once smooth, remove the lid and fold in the mini chocolate chips by hand with a spatula.
- Divide the batter evenly among the mini muffin cups, filling each about 3/4 of the way full. Sprinkle a few extra chocolate chips on top of each muffin for a professional look. Bake for 12 to 14 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 17 minutes