Oatmeal Chocolate Chip Muffins

About This Recipe

Oatmeal chocolate chip muffins are made with rolled oats, bananas, cinnamon, and loaded with chocolate chips. They make the perfect make-ahead healthy oatmeal muffin recipe for breakfast, snack, dessert, or meal prep that everyone will love. Vegan, gluten-free, and dairy-free.

Ingredients

• 2 small-medium spotted or brown bananas, mashed ((200 grams/about 3/4-1 cup))
• 3/4 cup almond milk
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 2 1/2 cups rolled oats ((250 grams))
• 2 1/2 tablespoons ground flaxseed
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/2 cup mini chocolate chips ((120 grams - I used dairy-free))
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with silicone muffin liners. You can also grease a nonstick muffin tin or use nonstick muffin liners.
2. Mash bananas. Add bananas to a large bowl and mash with a fork until no lumps remain.
3. Add your remaining ingredients. First add your wet ingredients - milk, maple syrup, and vanilla extract. Mix to combine. Then add your dry ingredients - oats, ground flaxseed, cinnamon, baking powder, and salt. Mix well to combine. Fold in the chocolate chips (tip - save a handful of chocolate chips to sprinkle on top of the muffins before they bake). The batter should be somewhat wet.
4. Bake. Using a cookie scoop, or about 2 1/2 tablespoons worth (80 grams), fill 10 muffin tins. Sprinkle with remaining chocolate chips if you saved some. Bake for 25 minutes* until golden brown on the top. Let cool for a couple of minutes and enjoy!