Oat & Banana Muffins

Oat & Banana Muffins

Serving : 12

Prep : 15 min

Cooking : 25 min

Ingredients :

1¼ cups all-purpose flour

1¼ cups old fashioned rolled oats

¼ cup brown sugar

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon salt

⅔ cup milk

⅓ cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1 cup mashed ripe banana (about 2 bananas)

½ cup mini chocolate chips optional

Instructions :

1. Preheat the oven to 350 ॰F. Line a 12-cup muffin pan with paper liners.

2. In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt.

3. In a medium bowl, whisk together the oil, egg, brown sugar, and vanilla until well combined. Stir in the mashed banana. Pour the milk mixture into the oat mixture and stir together until well combined. Stir in the chocolate chips, if using.

4. Divide the batter among the paper liners.

5. Bake for 20 to 25 minutes or until golden brown and the centers feel firm. Let the muffins cool in the pan for a few minutes, then remove and continue cooling on a wire rack.

   Note: You can add nuts instead on the mini chocolate chips like pecans or walnuts.

   Note 2: To reduce phosphorus you can replace the baking powder by 1/2 teaspoon of cream of tartar + 1/4 teaspoon of baking soda.

   
   

Banana, oats and mini chocolate chips