Recipe- Banana Oat Muffins Are Pretty Healthy

I think more than anything else, if there’s one thing constant in my kitchen, it has to be ripe bananas. Seriously I buy bananas every week and we never finish them on time. So they start turning brown and neither me nor hubby can eat those brown-black bananas, we simply can’t. I throw away a lot of things (I know such a bad habit, really need to change) but I never throw over-ripe bananas and that makes me feel slightly better about throwing all the other stuff.

This time around I had 2 brown bananas on my counter and I wanted to use them to make something that we could eat for breakfast. I thought of scones, pancakes etc. but ultimately decided on these super easy muffins simply because these are easier to carry along as well. These healthy banana oat muffins are the perfect on the go breakfast, just make them ahead of time and you will not have to worry about what to eat in the morning!

Ingredients

1 cup white whole wheat flour
¼ cup all purpose flour
1 cup oats [i used old fashioned]
2 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon all spice [optional]
½ cup light brown sugar
¼ cup yogurt
2 tablespoons canola oil
1 teaspoon vanilla extract
¾ cup mashed bananas [from 2 large bananas]
1 egg at room temperature
½ cup mini chocolate chips [optional]

Method

* Preheat oven to 400 F degrees.

* Spray a 12 capacity muffin pan with non-stick spray and set aside.

* In a bowl whisk together whole wheat flour, all purpose flour and oats.

* Add baking soda, baking powder, salt and all spice mix (optional). Mix till everything is well combined. Set aside.
In another bowl, whisk together oil, egg, mashed banana and yogurt. Whisk till well combined.

* Add brown sugar, vanilla extract and mix well.

* Start adding the dry ingredients into the wet in parts, mixing after each addition.

* Mix till dry ingredients are just combined, do not over-mix.

* Stir in the mini semi-sweet chocolate chips. You can also add nuts here.

* Divide the batter equally into 11 muffins pans, filling all the way to the top.

* Bake at 400 F degrees for 10-13 minutes or till a toothpick inserted in the center comes out clean. I baked mine for around 13 minutes and I do think I over-baked them a little.

* They were super soft and moist but a bit too brown for my liking. So keep an eye on them after 10 minutes.

* Transfer the muffins onto a wire rack to cool completely.