Most of the times, I end up baking Chocolate Banana Bread with old mushy browned Bananas. But this time, I wanted to try something different, and preferably healthy, if possible. So this recipe for Banana Oatmeal Muffins was just perfect! I loved the fact that it uses Almond milk, which gives it a mild Almond flavor, and the chocolate chips help transform this healthy muffin into a more sophisticated and kid-friendly treat. With less than 120 calories per muffin, it is indeed a dessert you can treat yourself with, a dessert which will keep you full for a longer time, thanks to the Bananas and Oatmeal! Recipe & photo courtesy of Roni at Green Lite Bites.
3 very ripe mashed bananas
1 cup vanilla Almond milk (use whole milk if you want instead)
1 tbsp Baking powder
3 cups Old Fashioned or Rolled Oats
1 tsp vanilla extract
3 tbsp mini chocolate chips
Preheat oven to 375 degrees.
Mix all the dry ingredients except the chocolate chips together in a bowl, then slowly add the Almond milk and combine to make a batter. Let it sit while you prepare the muffin pans.
Spray a muffin pan and/or liners with with non-stick spray and keep ready.
Now stir the chocolate chips into the oatmeal batter. Just mix enough to combine, do not blend or whisk. The batter should be thick, not runny like cake batter.
Divide batter equally into 15 muffin cups, filling them 3/4th full. Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch. Do not over-bake.
The muffins may stick to the pan when hot. So allow them to cool completely on a wire rack, then turn them out easily.
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