Banana Oat Chocolate Chip Muffins

http://assets.pinterest.com/js/pinit.jsWe are back from our vacation!

I might need a vacation from our vacation however since it was not the relaxing-lounge-around-drinking-piña-coladas kind. Chris and I headed North for a ski trip to Whistler with visits to Seattle and Vancouver. It was my third time on a mountain and my second time snowboarding. It was fun but painful. Learning how to snowboard is not easy! My butt can attest to this.

I am still sifting through all the pictures and hope to post them this week. In the meantime, I want to post about these muffins we enjoyed for breakfast. They don’t require any eggs or butter! I adapted the recipe a bit by adding ground cinnamon and cloves for some spice. I also replaced grape seed oil with coconut oil for a more nutty flavor.

These muffins are super tasty and very easy to make. If you don’t have coconut oil, I would use canola oil or if you want something healthier, I typically like to substitute homemade applesauce to replace oil.

Banana Oat Chocolate Chip Muffins
Recipe adapted from Buttercream & Chantilly Factory
Makes 12 muffins

Get

  • 200g/ 7oz/ 1 1/2 cup all-purpose flour
  • 100g/ 3.5 oz/ 1 cup uncooked old fashioned oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • pinch of cloves
  • 250g/ 8.8 oz/ 1 cup ripe bananas, mashed (about 2 medium)
  • 60g/ 2.1 oz/ 1/4 cup packed dark brown sugar
  • 55g/ 2 oz/ 1/4 light brown sugar
  • 1 teaspoon pure vanilla extract
  • 55g/ 2 oz/ 1/4 cup coconut oil
  • 60g/ 2.1 oz/ 1/4 cup buttermilk
  • 85g/ 3 oz/ 1/2 cup chocolate chips

Bake
*Preheat oven to 375 degrees F. Line a 12 muffin pan with cupcake liners or lightly butter and flour the pan.
*In a medium bowl, combine flour, oats, baking powder, baking soda and salt.
*In a large bowl, mash the bananas (using a fork). Next add the sugar and vanilla until combined. Then add the oil and buttermilk and mix well.
*Fold in the chocolate chips.
*Fill each muffin tin 3/4 way full.
*Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
*Cool for 5 minutes in pan.
*Remove muffins to a wire rack and let cool completely.

Enjoy!

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