I don’t know about you, but we’re either clear out of bananas by Wednesday, or we have brown ones sitting around come grocery day. That was the case this past week and I decided to try some healthy muffins for the kids. Particularly Beckham, who apparently only likes carbohydrates these days.
I tried this recipe from Gimme Some Oven and was overjoyed to see how much the kids loved them! We may have added some dark chocolate chips for good measure (and mama!).
3 c. old-fashioned oats
1 Tbsp. pumpkin pie spice
1 1/2 tsp. baking soda
3/4 tsp. salt
1 c. unsweetened almond milk
1 c. tightly packed ripe bananas
1/2 c. maple syrup
3 Tbsp. melted coconut oil
1 tsp. vanilla extract
1 c. dark chocolate chips
- Preheat over to 375 degrees. Line or lightly grease a 12-muffin pan.
- Puree oats in a blender until they reach a flour-like consistancy. Add in pumpkin pie spice, baking soda and salt. Pulse until combined.
- In a large mixing bowl, whisk together eggs, milk, mashed bananas, maple syrup, coconut oil and vanilla extract until combined. Fold the dry ingredients in with the wet ingredients and mix until combined.
- Fill each muffin cup 3/4 full.
- Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Remove from the oven and allow to cool for 5 minutes.