A perfect breakfast carb OR a wonderful afterschool snack- my family loves these banana muffins with chocolate chips (or sometimes raisins and nuts too). My favorite part? They are literally the easiest thing to make and there is absolutely zero oil or fat needed. (I often even skip the vanilla and baking powder because, you know, mom brain… and they still turn out just fine) They are gluten free, dairy free and practically no fat- unless you add nuts, of course… major SCORE!
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Are you ready to whip some up?
Here’s what you’ll need-
Food processor (this is optional, but one of the reasons these muffins are SO easy)
2 very ripe bananas
1 cup oats
1 egg
¼ cup almond milk
Sprinkle of cinnamon
½ tsp. vanilla extract
½ tsp. baking powder
Desired amount of dark chocolate chips or raisins
Muffin cups (These silicone ones are MY FAVORITE!)
Steps-
Preheat your oven to 350 degress
Then… Literally peel your bananas and throw everything (except the chocolate chips/raisins) into your food processor. Pulse it together for a few seconds and BAM! Batter is done.
You can then stir your chocolate chips into the batter if you like, but I actually prefer to fill the muffin cups with batter and then just sprinkle about 5 or so chips onto each muffin and then press them in using a butter knife. This way, each muffin gets the same amount and I know how many chocolate chips I’ve eaten! Sometimes when they are already in the batter then all want to save themselves for the last couple of muffins. One muffin has 20 and another muffin has 3… that’s not fair!
3. Bake for 25-30 minutes, or until muffins are set.
You can eat them warm, but we prefer them cold! I store them in an airtight container in our fridge and sorry, but they usually don’t last long!
*This recipe should make about 9 muffins.
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