Chocolate Chip Banana Oatmeal MuffinsBrooke McLay
With back-to-school season just around the corner, there’s no time like now to start preparing quick, healthy breakfasts for your toddlers and tots. One of our favorite breakfasts is this Banana Chocolate Chip Oatmeal Muffin recipe, which can be made ahead and frozen for up to 3 months. All you’ve got to do is pour a glass of soy milk and toss a few frozen muffins into the microwave for a quick, healthy, totally delicious breakfast!
Banana Chocolate Chip Oatmeal Muffins
2 cups (about 4 large) bananas, mashed
2 cups oats, uncooked
1 cup milk
1 cup butter, softened to room temperature
2 cups sugar
4 cups flour
1 Tablespoon baking powder
2 teaspoons baking soda
1 teaspoon of salt
2 cups of chocolate chips
Preheat the oven to 375 degrees. Line a muffin tin with cupcake wrappers.
In a medium bowl, mash the bananas, then add the oats and milk. In a second large bowl, cream the sugar and butter together until light and fluffy. Add the eggs, then combine the flour, baking powder, baking soda, and salt in a bowl. Add the flour mixture and the banana mixture alternately to the butter and sugar mixture.
Spoon the mixture into the cups. Fill each cup about 3/4 full. Bake for 18 to 20 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Remove the muffins from the pan and let them cool on a wire rack.