Today my poor lil son isn’t feeling too well. He spiked a fever of 102.2F and has been pretty grumpy. Needless to say, he’s even more picky about what he wants to eat today. So mom will make him WHAT EVER he wants to eat and what he wants is muffins. I use muffins as a vehicle to mix in yummy sweetness with healthy goodness. I usually add a pureed vegetable, but today is a day just make Jeremy feel better. These Banana Chocolate Chip Oatmeal Muffins still provide healthy goodness while delivering the yummy sweetness that kids will love.
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- 1 1/2 cups flour (I used whole wheat flour, but all-purpose works as well)
- 1 cup quick-cooking oatmeal flour (I ground quick-cooking steel-cut oats to make a flour)
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 egg, beaten
- 1/2 cup milk
- 1/3 cup oil (I used avocado oil, but canola or melted coconut oil works as well)
- 1/3 cup applesauce
- 1/3 cup honey
- 2 mashed ripe bananas
- 3/4 cup chocolate chips
- Preheat oven to 375 degrees. Stir together dry ingredients (wheat flour, oatmeal flour, baking powder, baking soda, and salt). In a separate bowl, mix wet ingredients (egg, milk, oil, applesauce, honey and mashed banana) together well. Add this mixture to the dry ingredients. Gently stir until moistened. Fold in chocolate chips. Line your muffin pan with cupcake liners and fill pans 2/3 full. Bake for 13 – 18 minutes, or until golden brown.
- Makes 12 large muffins 🙂
- I ground the steel-cut oats into a flour because my son Jeremy likes a fluffier texture, but you can use whole rolled oats instead if you like a heartier texture. You may also adjust the amount of honey in the recipe if you want it more or less sweet. Enjoy!