Banana Oatmeal Chocolate Chip Muffins: You'll never believe that oats, banana, and yogurt can make something amazing together, until you try them.
It's also gluten-free, sweetened only with bananas and maple syrup, egg-free, and contains healthy fats like olive oil and flaxseed.
These only require a quick 30 seconds in the microwave and you have chocolate banana muffin heaven. You'll forget January and you can't go out without 45 layers.
Ingredients for Banana Oatmeal Chocolate Chip Muffins – 2 tbsp ground flaxseed – 5 tbsp water – 2 cups rolled oats (gluten-free if you need it) – 2 ripe bananas (the darker the better) – 1/3 cup pure maple syrup – 3/4 cup plain yogurt (full fat or low fat are both fine) – 3 tbsp olive oil – 1 teaspoon vanilla extract – 1 tsp cinnamon – 1/2 tsp salt – 1 tsp baking soda – 1/2 to 3/4 cup dark chocolate chips or pieces
Servings - 12 muffins, Prep time - 20 mins, Cooking time - 18 mins, Type - muffins
This recipe is adapted from Banana Oatmeal Breakfast Cookies and Pinch of Yum Pumpkin Muffins
They can usually be stored two at a time in sandwich bags in the fridge or freezer. They bake up very quickly and they freeze very well.
These are soft and fluffy, like a muffin, and have some olive oil added so they don't have that awful sticky texture that so many healthy muffins have.