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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 170.5
  • Total Fat: 5.3 g
  • Cholesterol: 22.3 mg
  • Sodium: 97.8 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 4.1 g
  • Protein: 5.2 g

View full nutritional breakdown of Banana Chocolate Chip Muffins calories by ingredient
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Banana Chocolate Chip Muffins

Submitted by: ELLIMINTY

Introduction

No, I didn't forget the sugar. Letting the oatmeal soak overnight in the milk sweetens it naturally, without all that extra sugar :) The bananas give the muffin a delicious cake-like texture that's unexpected, making these the healthiest and tastiest muffins in existance! To make them diabetic friendly, use sugar-free chocolate chips or bits of fruit or nuts.

* I tend to prefer my bananas extra green when I eat them, so once they get all spotty I peel 'em and store 'em in the freezer until i need them for baking. If you don't peel 'em first, they tend to go all gross when you thaw them later.
No, I didn't forget the sugar. Letting the oatmeal soak overnight in the milk sweetens it naturally, without all that extra sugar :) The bananas give the muffin a delicious cake-like texture that's unexpected, making these the healthiest and tastiest muffins in existance! To make them diabetic friendly, use sugar-free chocolate chips or bits of fruit or nuts.

* I tend to prefer my bananas extra green when I eat them, so once they get all spotty I peel 'em and store 'em in the freezer until i need them for baking. If you don't peel 'em first, they tend to go all gross when you thaw them later.

Number of Servings: 17

Ingredients

    1 C Oats (not instant!)
    2 C Milk (skim)
    2 Eggs
    2 Bananas
    1 tsp Baking Soda
    1 2/3 C Whole Wheat Flour
    1 C Semisweet Chocolate Chips

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Directions

1. Soak the milk & oatmeal overnight in a covered container in the fridge.

preheat to 425вк

2. Wisk in 2 eggs then mash in 2 bananas.

3. Stir in baking soda, and flour (do NOT overstir... makes the muffins tough). Stir in the chocolate chips.

4. Spoon into greased muffin tins (about 1 Tbsp per muffin). Don't use muffin cups! There's not enough oil in the muffins to allow for the paper to be peeled away!

5. Bake at 425вк for 12-17 minutes. If your pans are non-stick, removing the muffins to cool on a rack will be easy.

6. Enjoy!






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