Healthy Chocolate Chip Banana-Oat Muffins

Our household is on a muffin roll as of late.  L & R are both in school full-time, so the need for go-to healthy packable snacks is on the rise.


Muffins are ideal.  Single serve portions which can easily be frozen (that is, if your one of those families that don't blow through muffins like we do.)  They are also a hub to hide fruits and vegetables and an extra dose or two of fibre. (sneaky, sneak I know.)
Today, at the request of L's new friend, and in anticipation for tomorrow's before school playdate, I opted to make healthy(ier) Chocolate Chip Banana-Oat Muffins.  These guys are higher in fibre, lower in fat and sugar, yet still contain the all important and kid approved, chocolate chip.

Cheers to playdates, new friends, and healthy muffins.




Healthy Chocolate Chip Banana-Oat Muffins


Ingredients:
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 cup quick oats
1/4 cup brown sugar, packed
1/4 cup white sugar
1/2 tsp salt
1/2 tsp cinnamon
2 tsp baking powder
1/4 tsp baking soda
2-3 large bananas, mashed
1 egg
1/4 cup milk
1/4 cup oil
1 tsp vanilla
1/3 - 1/2 cup semi-sweet chocolate chips

Method:
Preheat oven to 375F.  Spray 12 cup muffin tin with non-stick spray.  Set aside.
In large bowl whisk together all of the dry ingredients.
In separate medium bowl whisk together banana, egg, milk, oil, and vanilla until smooth.  Add to dry ingredients mixing till incorporated.  Fold in chocolate chips.
Using an ice cream scoop, divide mixture into prepared pan and bake for 18-20 minutes or until toothpick inserted comes out clean.  Transfer to wire rack.

Serve warm. Yields: 12 mufffins
adapted from my pumpkin oatmeal muffins

Comments

  1. Just found your site on the FBC website, always nice to get in touch with other Calgary food bloggers! I love baking muffins too, for snacks or breakfast!

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    Replies
    1. Thanks for stopping by Mallory!

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