I’m sharing another muffin recipe with you because we love how easy they are to grab and go in the mornings around here. These ones are healthy banana, chocolate oatmeal, yum! We grab them before sitting down to our read aloud, which is how we start our school mornings, Hubby can grab one on the way out the door for work.
Healthy Banana Chocolate Oatmeal Muffins
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My first comment has to be, I only had regular semi sweet chocolate chips, and I wanted smaller pieces so I threw them into my little food processor. Best choice. It gave a consistent chocolate through the muffin, plus I sprinkled a little over the tops, delicious.
These are simple to make. Very quick, so quick I didn’t take any photos during the making process.
Simply toss and mix all the ingredients together in a bowl. Either line your muffin tin with liners, or grease your muffin tin. If you use liners, give them a spray with non-stick spray. These are very sticky
- 1⁄2 cup uncooked quick oats
- 1⁄2 tsp vanilla extract
- 1 large egg
- 1 large banana, mashed
- 1 1⁄4 cup all-purpose flour
- 1⁄4 cup unpacked brown sugar
- 2 tsp baking powder
- 1⁄2 tsp baking soda
- 1⁄2 tsp table salt
- 1⁄2 cup mini chocolate chips, divided
- 8fl ozplain unsweetened almond milk
- Preheat oven to 375ºF. Coat 12 muffin holes with cooking spray.
- In a large mixing bowl, milk, oats, vanilla extract and egg; set aside 5 minutes for oats to soften and then stir in banana.
- In a separate bowl, stir together flour, brown sugar, baking powder, baking soda and salt. Stir flour mixture into yogurt mixture to moisten ingredients (do not beat - the dough will be very thick). Reserve 1 tablespoon chips; stir in remaining chips.
- Spoon batter by heaping tablespoons into prepared muffin holes; sprinkle each with a few reserved chocolate chips. Bake until golden brown and a tester inserted in center of a muffin comes out clean, about 15 to 18 minutes.
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