Wednesday, July 18, 2012

Chocolate Chip Banana Oat Muffins

I made these back when I made the zucchini muffins and never posted the recipe for them. But one of the ladies at Sadie's daycare asked for it, so I figured I would post it here so I would remember it too!

Adapted from All Recipes
1.5 cups all-purpose flour 
1.5 cups whole wheat flour
2 cups oats
.5 cup sugar
.5 cup brown sugar
1 tablespoon and 1 teaspoon baking powder
2 teaspoons baking soda 
1 teaspoon salt
2 egg
1.5 cups almond milk
.5 cup melted butter
1 teaspoon vanilla extract
1.5-2 cups mashed banana
.5-1 cup mini chocolate chip

Step One
Combine flour, oats, sugar, baking powder, soda, and salt.

Step Two 
In a large bowl, beat the egg lightly. Stir in the milk, butter, and vanilla. Add the mashed banana, and combine thoroughly.

Step Three
Stir the flour mixture into the banana mixture until just combined.

Step Four
Fill muffin cups 3/4 way and bake at 350 for 16 minutes, turning half way. Done when the top center is a tiny gooey still and a toothpick comes out with some crumbs attached, if it comes out clean the muffins will be too dry. Makes 24ish muffins.

I stuck most of these in my freezer on a baking sheet to flash freeze and then transferred them to a big ziploc bag. To defrost, I cook them on time defrost for 2 minutes in my microwave. 

  1. You can use all whole wheat flour or all all purpose flour.
  2. Quick cooking or old fashion oats will both work, whatever you have.
  3. There isn't a ton of sugar in these because of the sweetness of the chocolate chips, add more if you like sweeter things.
  4. Regular, soy, coconut milk would be fine too.
  5. Substitute the butter with applesauce for less fat.
  6. Add bananas and chocolate chips based on how bananay and chocolatey you want the muffins!


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