I’m always looking for healthier ways to eat my favorite breakfast – muffins, and I think I’ve finally cracked the code with these super healthy oatmeal banana chocolate chip muffins. They are the moistest muffins I’ve ever made, and are mostly made of Oatmeal.
From a healthy food point of view, they have very little fat or sugars but in spite of that, they just melt in your mouth. I love making them whenever I have some overripe bananas on hand and loading them up with some jumbo chocolate chips. I’m not a huge fan of chocolate but when it comes to these muffins, biting into semi-solid chocolate chips along with bits of bananas is absolutely fantastic! Make sure to use KitchenAid’s muffin tins because they are really non-stick which makes cleanup so much easier, and gives you perfect muffins every time.
Time: 45 minutes – 1 hour Makes: 15 mini muffins or 6 large muffins.
– Oat Flour: 2 cups
– Milk: 1 1/2 cups (I used skimmed)
– Bananas (mashed): 1 cup (I used two bananas)
– Vanilla Extract: 1 teaspoon
– All Purpose Flour: 3/4 cup
– Baking Powder: 1 teaspoon
– Baking Soda: 3/4 teaspoon
– Cinnamon powder (optional): ½ teaspoon
– Salt: ¼ teaspoon
– Unsalted Butter (melted): 2 tablespoons
– Honey or Maple Syrup: 1/4 cup
– Chocolate Chips or other mix-ins: 1/2 cup
– Pre-heat oven to 175 degrees Celcius.
– In a bowl, mix together oat bran, milk, bananas and vanilla extract with your spatula and let the mixture sit for 10-15 minutes.
– This will help soak the oat bran so that the muffins are not dry.
– In another bowl, using the spatula combine flour, baking powder, baking soda, cinnamon powder (if using) and salt. Set aside.
– In a different bowl, whisk together butter and honey.
– Once the bran mixture has soaked for 10 minutes, add the butter mixture and mix well
– Add the flour mixture and keep mixing till combined. (Good way of toning up your arm muscles)
– Finally, fold in the choco chips or any other add-ons you want to try.
– Scoop mixture into lined muffin pan. These muffins don’t rise too much so you can fill till the top. If using mini tins, bake for 12-15 minutes. If using regular sized muffin tins, bake for 18-20 minutes.
– Once baked, let the muffins cool for a few minutes before turning them out on a wire mesh.
Recipe by: Richa Gupta (My Food Story)