These started out as a cookie experiment, but they baked up like little, cookie-shaped muffins. So, I tried them out in a mini-muffin tin, and Success! Tasty, healthy, easy and vegan.
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| The immersion blender makes quick work of chopped fruit. |
Ingredients
2 large bananas (at least med. ripe)
1 medium apple (I used Fuji)
1/2 c. packed light brown sugar
2 tsp. vanilla
1 1/2 c. flour
1 1/3 c. rolled oats
1/2 tsp. salt
1 Tbsp. baking powder
1 c. chocolate chips
powdered sugar
Preheat oven to 375 degrees. Grease a mini-muffin tin and set aside. Roughly chop bananas and apple into large bowl and puree well with immersion blender. Add brown sugar and vanilla, blend well.
Mix in medium bowl: flour, oats, salt and baking powder. Add dry ingredients to the puree and stir until moistened. Stir in chocolate chips. Let the mixture sit for 10 minutes or so to soften oats.
Spoon into mini-muffin tins, filling nearly to the top (they don't rise much), and bake 10-12 minutes or until coming apart from sides of the tins a bit. Cool 5 minutes, then remove from tins and cool completely. Dust with powdered sugar before serving. They are moist on top, from the fruit, so don't dust with the sugar until ready to serve (and don't over bake, thinking they look too moist to be done).
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