These Chocolate Chip Banana Oat Muffins are a delicious snack, dessert, or breakfast. They can easily be made dairy free and contain no white flour. Sweetened with honey instead of sugar!
1cupmilk, If you can tolerate dairy, whole milk, 2%, 1%, and skim milk all work well. If dairy free, almond milk and oat milk are yummy in these muffins.
¼cuphoney
1½tablespoonsvanilla extract
2teaspoonsbaking powder
1½teaspoonscinnamon
½cupchocolate chips, Use dark chocolate, milk chocolate, or semi-sweet.
Instructions
Preheat oven to 400 degrees.
Add all your ingredients except the chocolate chips into a blender. Blend until batter is completely smooth and oats are finely ground. (The batter will not look at all like it was made from oats at this point.)
Carefully fold the chocolate chips into the batter (do not blend them).
Lightly grease a 12-cup muffin pan with olive oil or your favorite spray. You can also use paper muffin cups but I do recommend spraying the inside of those if you go that route.
Fill your muffin cups to approximately 2/3 full (or just a bit more) with batter. For extra special muffins press a few chocolate chips to the top of each.
Place in oven and bake for 15 minutes.
Remove pan from oven and set aside to cool for 5-10 minutes.
Notes
Just like with banana bread you'll want to use ripe bananas in this recipe. I always have super ripe bananas in the freezer that I thaw and use for these muffins. Of course if you have some bananas that are about to go bad hanging out on your kitchen counter they'll be perfection in here!Because the prep for these muffins is 5 minutes or less (seriously) I blend the ingredients right before I bake. You can blend your batter, cover, and refrigerate until the next day if you prefer. I did that recently with some leftover batter. It worked great! The batter will get a little darker and thicker while refrigerated but it doesn't affect the flavor at all.These muffins freeze well so if you end up with more than you need feel free to freeze what you like!