These delightful mini muffins achieve a moist, melt-in-your-mouth texture without a trace of all-purpose flour. The secret? Pulsing rolled oats into a fine powder creates a wholesome base for these diminutive treats. With their dense, gooey consistency and delicately sweet flavor, these muffins are perfect as a quick snack or a wholesome addition to your morning routine.
Crafting Miniature Confections
Ingredients:
- 1 ½ cups rolled oats (ensure gluten-free if necessary)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup mashed ripe banana (about 2 medium-large)
- ⅓ cup packed brown sugar
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Directions:
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 24-cup mini muffin tin with cooking spray.
- In a blender, pulse the rolled oats until finely ground. Add the baking powder, baking soda, and salt; pulse once or twice to combine.
- Add the eggs, mashed banana, brown sugar, oil, and vanilla extract to the blender. Purée until the mixture is completely smooth.
- Stir in the chocolate chips.
- Fill the prepared muffin cups with the batter.
- Bake until a toothpick inserted into the center emerges clean, 15 to 17 minutes.
- Let the muffins cool in the tin on a wire rack for 5 minutes before transferring them to the rack to cool completely.
A Note for Gluten Sensitivity
Individuals with celiac disease or gluten sensitivity should opt for oats explicitly labeled gluten-free, as cross-contamination with wheat and barley can occur during processing.
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