INGREDIENTS
- 4 overripe bananas, mashed
- 2 large eggs
- 2 cups low fat milk
- ½ cup packed brown sugar
- 1½ teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 4 cups large flake (rolled) oats
- 1 cup chocolate chips
INSTRUCTIONS
- Preheat oven to 350 degrees and spray or line 2 muffin pans with liners — I highly recommend using silicone muffin cups as they come out so easily! (see a link above)
- In a large bowl, combine bananas, eggs, milk and brown sugar with a whisk until smooth.
- Add baking powder, vanilla, and cinnamon and whisk until smooth.
- Stir in oats and chocolate chips.
- Fill muffin cups ¾ full (try to make sure you have the same amount of liquid in each) and bake for 25-30 minutes until golden brown on top. Serve warm (alone or with milk) or cool completely to store: in the refrigerator for up to 1 week or in the freezer for 3-6 months.
NUTRITION INFORMATION
Serving size: 1 cup Calories: 126 / 72 w/o chocolate Fat: 4gCarbohydrates: 26g Sugar: 14g Fiber: 1g Protein: 4g
source allrecipes
