The temperature on the East Coast is FINALLY starting to drop, although today it seems like summer is coming back. So it’s time to turn your ovens back on, heat up the house, and make it smell delicious with an array of baked goods! This is what makes Fall my favorite season, you can bake and not die from the heat and I can start wearing my yellow cardigan again. Its the only thing I own that isn’t black or grey.
I am not a straight up banana eater so I’m alway’s hoping that the banana eaters in my house forget to eat them so they get perfectly ripe for baking. When thinking about this new recipe I thought that I do like a cut up banana in my oatmeal and I like chocolate chips in my banana bread so why not combine all of that in a fabulous recipe? It all worked out wonderfully!
There isn’t a ton of sugar in the recipe, only 1/4 cup, the ripe banana’s make up for the rest of the sweetness. The oats inside and sprinkled on top make for a lovely texture. The semi-sweet chocolate chips add a lovely richness that isn’t overpowering. These muffins were a huge hit with my family and the parents at my sons school. I’ll be making these again and again whenever the banana eaters in my house forget to eat the bananas!
- 1 ½ cups all purpose flour
- ¾ cup + ¼ cup of rolled oats (divided)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 small ripe bananas or 2 large ripe bananas
- ¾ cup non dairy milk (see note)
- ¼ cup canola oil
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Prepare your muffin tin accordingly. For a silicone muffin pan, leave as is. For a metal muffin pan spray with cooking spray or use muffin papers.
- In a medium size bowl whisk together the all purpose flour, ¾ cups rolled oats, baking powder, baking soda and salt. Set aside
- In a large bowl, mash the bananas. Add the non dairy milk, canola oil, sugar and vanilla extract and whisk until combined.
- Add the dry ingredients to the wet ingredients and gently stir with a spatula until just combined. Don’t over mix! Fold in the chocolate chips.
- Fill the muffin pans just to the top of each cup. Sprinkly the remaining ¼ cups of rolled oats on top of the uncooked muffins.
- Bake the muffins for 18-20 minutes or until the tops are lightly browned.
- My general rule is to use an unsweetened vegan milk. However I really liked using a vanilla coconut milk for this recipe. Play around with it and use your preferred milk.