Chocolate Chip Oatmeal Banana Muffins

These days, it feels like food goes in and out of our house in the blink of an eye. John and I are always planning our meals ahead to make sure we never enter that "hangry" stage and then there is our 1 year old Will, who seems to eat more than I do on most days. I hate to rely on snacks bars that have a ton of sugar poured into them, so instead, I make these wonderful no sugar added muffins!

Every week, these muffins are on the top of my "to do" list. Why? Because they take such a little effort to prepare and bake AND they are great pick me up for a quick breakfast or snack. Not to mention there is no added sugar, no processed carbohydrates, and a ton of fiber!

I like to make these in twelve muffin tins so that I know every three muffins equals a typical single serving size of oatmeal (1/2 cup cooked). On mornings, I'll grab a couple for a quick breakfast and top it with peanut butter or have one an hour before a workout.

Ingredients

  • 2 1/4 cups oatmeal

  • 1/2 teaspoon aluminum free baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 teaspoon cinnamon

  • 3 medium ripe bananas

  • 1/4 cup honey or maple syrup (optional)

  • 2 teaspoons pure vanilla extract

  • 1/4 cup unsweetened applesauce

  • 1/3 cup chocolate chips

For chocolate drizzle (optional):

  • 2 tablespoons chocolate chips

  • 1/2 teaspoon coconut oil

Baking Instructions

  1. Preheat oven to 350 degrees F. Spray non-stick to your 12 muffin baking pan.

  2. Make oat flour: Place oats into blender or food processor and blend until it resembles flour.

  3. Add your oat flour to your mixing bowl bowl and combine with baking powder, baking soda, salt and cinnamon.

  4. Place bananas, vanilla, honey, and applesauce into the blender; blend until smooth and creamy. Add to oat flour mixture and mix until just combined.

  5. Gently fold in the chocolate chips and scoop the batter into the prepared muffin pan so each cup is about 3/4 full.

  6. Bake for 12-14 minutes. Set aside to allow to cool for 10 minutes.

    Drizzle

  7. Add the chocolate chips with coconut oil in microwave safe bowl.

  8. Microwave on high 30 seconds; stir well to combine then drizzle over the top of the muffins!

Written by Maddy Swertfager