Before you ask, we are totally not a gluten free family. But I imagine that if I was, I would constantly be looking for gluten free equivalents to all of my favorite glutenous foods… muffins, pastries, bread, pasta. I love gluten. I really do. I made this recipe recently simply because I saw the inspiration for this recipe on Pinterest and I had the ingredients on had. Homeschooling has definitely made me step up my breakfast game without question. I’m not a morning person and my typical tendencies are to either feed them simple things over the course of the morning that don’t take much effort or when I’m really desperate, we’ll hop in the car and go pick up some breakfast. But on school days, I know I need to get a filling breakfast in those bellies if I want to keep their attention for all of the awesome things I have planned.
In addition to not being a morning person, I also have a terrible habit of not realizing how badly I need to go to the grocery which has turned me into a kitchen ninja when it comes to stealthily combining odds and ends into deliciousness. So, without further ado, the awesome banana chocolate chip oatmeal muffins – a scrumptious mouthful of a name for a scrumptious mouthful of a muffin.
The recipe is pretty simple, as long as you get the amounts correct. Using a food processor for parts will make your life a lot easier so be sure to look for the Best Food Processor you can find if you don’t already have one. You’ll be surprised how often you’ll be using it so you’ll want a good one!
Banana Chocolate Chip Oatmeal Muffin
3 ripe bananas
1 cup milk
1 Tbsp baking powder
3 cups quick cooking oats
1/4 cup melted butter
1/2 cup brown sugar
A pinch of sea salt
chocolate chips – how many? you decide… 😉
Preheat oven to 350 degrees. Pulse bananas, milk, and eggs in a food processor – or mash by hand if you don’t have a food processor or aren’t as lazy as I am. Toss oats into a mixing bowl with baking powder. Melt butter with brown sugar in a separate bowl. Pour the goop from the food processor into the bowl with the oats and mix well. Then add melted butter and sugar. Grease your muffin tin. Fill muffin cups liberally. Bake 25-30 minutes until edges start to brown and a toothpick comes out clean.
I think this recipe would be really fun to adapt too… drop the chocolate chips, add walnuts and cinnamon or blueberries or swirl nutella in. I’m stopping, I’m stopping right there before things get out of hand.You might also like: