Ingredients
Scale
- 2 large 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 mini semi-sweet 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. Gather all your ingredients and ensure your blender is clean and ready for use. Peel the bananas and break them into chunks to help the blender process them more easily.
- Place the bananas, oats, eggs, maple syrup, cocoa powder, baking soda, vanilla, and salt into the blender. Blend on high speed until the batter is smooth and the oats are completely pulverized. This should take about 30 to 60 seconds. Remove the blender jar from the base and stir in the mini chocolate chips by hand using a spatula. Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full. Top each muffin with a few extra chocolate chips if desired. Place the tin in the center rack of the oven and bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes. This helps them firm up so they don’t break when you remove them. Gently run a thin knife around the edges or use a spoon to lift them out. Place them on a wire cooling rack to finish cooling. Serve these mini delights warm while the chocolate chips are still gooey, or store them in an airtight container for a quick grab-and-go snack throughout the week.
- Cook Time: 22 minutes