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Servings:

Oatmeal Chocolate Chip Banana Muffins

These Banana Oatmeal Chocolate Chip Muffins are the perfect breakfast muffin! Made with mashed bananas, and oats and sweetened with maple syrup these muffins will be a hit with the entire family.

Total Time

40min

4.7

3 Ratings

Author: Real Food with Sarah

Servings:

Ingredients

•

Ripe Bananas , mashed

•

1 1/2 cups

All-Purpose Flour

or Gluten-Free Flour

•

2 tsp

Baking Powder

•

1/2 tsp

Salt

•

4 Tbsp

Avocados

or melted and cooled Coconut Oil

•

Eggland's Best Classic Eggs

•

1 tsp

Simply Organic Cinnamon, Ground

•

1/2 cup

Maple Syrup

•

1/2 cup

Oats

•

1/2 cup

Chocolate Chips

•

as needed

Nonstick Cooking Spray

(optional)

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees F). Grease a muffin tin with Nonstick Cooking Spray (as needed) or line with muffin liners.

Add Bananas (2) , All-Purpose Flour (1 1/2 cups) , Baking Powder (2 tsp) , Salt (1/2 tsp) , Avocados (4 Tbsp) , Eggland's Best Classic Eggs (2) , Simply Organic Cinnamon, Ground (1 tsp) , Maple Syrup (1/2 cup) , and Oats (1/2 cup) to a large bowl.

Step 3

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Author's Notes

These muffins can be stored in an airtight container at room temperature for a few days. However, if you want to store the muffins for longer, keep them in the fridge for up to 1 week or in the freezer for a few months. If you freeze the muffins, make sure they are in a freezer-safe bag or container.

Nutrition Per Serving

CALORIES

169

FAT

3.1 g

PROTEIN

3.6 g

CARBS

31.9 g