Description
Delicious and healthy Oatmeal Chocolate Chip Muffins made with ripe bananas, rolled oats, and dairy-free chocolate chips. These muffins are naturally sweetened with maple syrup and flavored with cinnamon and vanilla, perfect for a quick breakfast or snack.
Ingredients
Wet Ingredients
- 2 small-medium spotted or brown bananas, mashed (200 grams/about 3/4-1 cup)
- 3/4 cup almond milk
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups rolled oats (250 grams)
- 2 1/2 tablespoons ground flaxseed
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 1/2 cup mini chocolate chips (120 grams, dairy-free recommended)
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit and prepare a muffin tin by lining it with silicone muffin liners, nonstick liners, or greasing it well to prevent sticking.
- Mash the bananas: Place the ripe bananas into a large mixing bowl and mash them thoroughly with a fork until they form a smooth, lump-free mixture.
- Combine wet ingredients: To the mashed bananas, add almond milk, maple syrup, and vanilla extract. Stir the mixture well until fully combined.
- Add dry ingredients: Incorporate the rolled oats, ground flaxseed, cinnamon, baking powder, and salt into the wet mixture. Mix everything thoroughly to ensure even distribution. Fold in most of the chocolate chips, reserving some to sprinkle on top.
- Fill the muffin tin: Using a cookie scoop or a tablespoon (about 2 1/2 tablespoons or 80 grams), evenly distribute the batter into 10 muffin cups. Sprinkle the remaining chocolate chips on the muffin tops for extra chocolatey goodness.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for approximately 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
Notes
- You can substitute almond milk with any plant-based or regular milk of your choice.
- For a nuttier flavor, consider adding chopped nuts like walnuts or pecans.
- Gluten-free rolled oats should be used to keep the recipe gluten-free.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can be frozen for up to 3 months; thaw at room temperature before serving.
