Thursday, September 6, 2012

Banana Chocolate Chip Oatmeal Muffins

After a shredded carrot baking marathon, the boys asked if I could bake something without carrots. Because I was still on an oatmeal kick, I wanted to try the Banana Chocolate Chip Oatmeal Muffins. They were thinking more along the lines of sweet, frosted cake, cupcakes, or cookies. Instead, I baked them oatmeal muffins. Son #1 wasn't thrilled at first but he was happy to see the addition of chocolate chips. The muffins were perfect little oatmeal bites and the boys thought they were yummy.

Oatmeal + Chocolate Chips = Smiles!

Banana Chocolate Chip Oatmeal Muffins

Yield: 12 muffins

  • 2 bananas, mashed
  • 1 c milk + 1 tbs apple cider vinegar = "buttermilk"- measure milk, add vinegar, and set aside for 5 minutes.
  • 1 tsp vanilla extract
  • 3 c oatmeal
  • 1/4 - 1/2 c packed brown sugar (amount of sweetness is up to you)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 - 1/2 c chocolate chips (1/2 c seems too chocolatey)

  1. Preheat oven to 350 F and spray muffin tin with oil.
  2. In a large bowl, mash bananas, add "buttermilk," and vanilla.
  3. In another large bowl, combine oatmeal, brown sugar, and salt and mix well.
  4. Slowly add oatmeal mixture to banana mixture and mix well. Do not overmix.
  5. Fold in chocolate chips.
  6. I used a Pampered Chef Medium Scoop to drop muffin mixture into tin.
  7. Bake 18-20 minutes or until muffins are golden brown and toothpick inserted in center comes out clean.
  8. When muffins are ready, remove from oven and cool IN the tin on a cooling rack for 10 minutes.  After cooling period, remove muffins from tin and place on cooling rack to cool completely. Use the toothpick to loosen edges of muffins away from the tin. ENJOY!
Source: Adapted from Fitness Magazine.

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