Moist, delicious, fluffy, healthy and most importantly… easy!
Who doesn’t love a good muffin?! Amiright?! I always make sure to have a batch or two on hand for busy mornings, school lunches and after-school snacks. They are the best – especially when there are chocolate chips involved!
I played around with this recipe and tested it a few times until it was perfect. It’s not often that you create a muffin recipe made with 100% whole grains (rolled oats and whole grain flour!), but also soft and fluffy. I also wanted to minimize the added sugar, so added lots of ripe bananas (along with a small amount of maple syrup) instead. My favourite part? The fact that I made the entire double-batch recipe in ONE BOWL. This is music to any busy parent’s ears, right?! Minimal clean-up and 24 delicious freezable school-safe muffins? Yes please!!
- 6 large ripe bananas (or 7 small), mashed
- 4 eggs, room temperature
- 2/3 cup melted coconut oil
- 2/3 cup almond or coconut milk
- 2/3 cup maple syrup
- 2 tsp vanilla
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 2 cups rolled oats (ground)
- 2 cups whole wheat flour
- 1 cup dark chocolate chips
- Preheat oven to 325F and grease two muffin tins.
- In a large bowl, combine wet ingredients (bananas, eggs, oil, milk, maple syrup, vanilla) and whisk well.
- Add baking soda, cinnamon and salt and whisk again.
- Add ground oats and flour, and fold in until almost blended. Add chocolate chips and fold everything until just blended (don't over-mix).
- Transfer muffin mix into muffin tins, filling each about 3/4 full.
- Place in oven for 20-22 minutes (you'll know when they're done by pressing in the middle gently, and the muffin bounces back).
- Remove from oven, allow to
cool, and enjoy!