This week’s recipe comes from Pinterest. I was looking for a recipe for chocolate chip muffins and found these banana chocolate chip baked oatmeal singles.
There is no flour used in these muffins. Instead, the main components of the mixture are oats, bananas, milk and eggs. The muffins don’t end up light and fluffy; they end up with a bit more of a dense, eggy texture. The flavor is well-rounded and the ingredients make this recipe healthier than other options may be.
These muffins are nice to have on hand during a busy week — you can make them ahead of time and have them grab-and-go ready for weekday breakfasts or snacks. I used mini chocolate chips when I made them because I prefer the smaller bits of chocolate in smaller muffins.
One step that I have found is particularly important to take at high altitude is to spray the paper cupcake holders with cooking spray. For some reason, baked goods tend to get a good grip on the paper otherwise, leaving the person eating them to have to peel away a good layer of the muffin. Who wants to do that with something so delicious?
3 cups old-fashioned oats
1/2 cup packed brown sugar
2 teaspoons baking powder (1 1/2 if you’re at high altitude)
1/2 tsp. salt
2 egg whites
1 1/4 cup skim or soy milk
3/4 cup mashed bananas
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
Preheat oven to 350 degrees F. Lightly mist 18 cups in a muffin tin with cooking spray.
Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.
In a separate bowl, whisk together the egg whites, egg, mashed banana, milk and vanilla. Add to the dry ingredients and stir until blended together. Mix in chocolate chips.
Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18 to 22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.