So after a month off, and the back to school rush, I'm finally back to my blog. These Oatmeal Banana Chocolate Chip Muffins turned out awesome, and they are low fat as an extra bonus. For an even healthier snack you can substitute some or all of the white flour for whole wheat, and use splenda instead of sugar. I've used regular chocolate chips in this recipe, but I think I will try the miniature chips next time. Either way - bananas and chocolate are a great pair!
Oatmeal Banana Chocolate Chip Muffins.
12 muffins
350 degree oven
25 minutes
3 large very ripe bananas, mashed
1/2 cup white sugar
1 egg, beaten
1/3 cup applesauce (I used a lunch box sized prepackaged cup - 100ml)
1 tsp. baking soda
1 1/2 tsp baking powder
1 cup all purpose flour (or half and half with whole wheat)
1/2 cup oatmeal
1/2 tsp. salt
3/4 cup chocolate chips
Mash the bananas in a large bowl. Add sugar and mix until well blended. Add in egg and applesauce, and beat together. Without stirring, add the dry ingredients to the bowl. Once they are all added together, stir the dry ingredients a bit, then incorporate into the wet ingredients; you could just use a separate bowl, but why do more dishes? Stir in the chocolate chips.
Spoon into medium sized muffin tins, well greased or lined with liners. Bake for 20 to 25 minutes at 350 degree oven.
