I’m shocked at how good these came out. SHOCKED. I totally made them on a whim this morning while rummaging through my kitchen looking for something to eat at breakfast. I had a gross of bananas just about turning overripe, oatmeal and 2 eggs. That was really it and nothing sounds good.
Then I remembered the Berry Oatmeal Cups and asked the toddler if he wanted to make muffins. Of course he said “Yes!” And so did Irish. :) Notice someone is getting camera shy.
So we (toddler and I) really did LOVE these. I didn’t even bother asking the husband. He doesn’t even like “regular” muffins and I’m not even sure he’s ever even eaten oatmeal. His reaction would have been the standard, “I don’t like it but I can see why others would.” And I just didn’t want to deal this morning. As I say… more for us!
- 3 mashed bananas (the more ripe the better!)
- 1 cup vanilla Almond milk (any milk should work)
- 2 eggs
- 1 tbsp Baking powder
- 3 cups (240g) Old Fashion or Rolled Oats
- 1 tsp vanilla extract
- 3 tbsp (42g) mini chocolate chips
Preheat oven to 375 degrees
Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.
Spray a muffin pan and/or liners with with non-stick spray.
Stir the chocolate chips into the oatmeal batter.
Divide batter into 15 muffin cups. They should be just about filled.
Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.
The muffins may stick when hot but are removed easily when cooled for a bit.
|Servings||Amt per Serving|
|15||1 oatmeal cup|