Oatmeal Chocolate Chip Muffin Recipe

22 Jan

My friend Laura introduced me to these this past weekend. She baked some and thought I would enjoy them because they use whole ingredients and are a great “breakfast to go.”

She linked me to the recipe on Chocolate-Covered Katie so I could make a batch of my own…and I definitely plan on it at some point this week! They are delicious.

I am all about do it yourself protein bars, granola bars, etc. so this is exactly what I love to see.

Here’s the full recipe, and you can find many more healthy recipes on Katie’s blog!

(Makes 24-25 cupcakes)

Adapted from: Cookie Dough Baked Oatmeal.

5 cups rolled oats (400g)

2 1/2 cups over-ripe mashed banana, measured after mashing (For all substitution notes on this recipe, see nutrition link below.) (600g)

1 tsp salt

5 NuNaturals stevia packets (or omit and use 5 tbsp liquid sweetener of choice–such as pure maple syrup or agave–instead)

optional: 2/3 cup mini chocolate chips

2 2/3 cups water (640g) (If using the liquid-sweetener option, scale water back by 1/3 cup.)

1/4 cup plus 1 tbsp oil (45g) (I really like coconut, but veg oil will also work. For lower-fat substitution notes, see nutrition link below.)

2 1/2 tsp pure vanilla extract

optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Preheat oven to 380 F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional. These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.

View Nutrition Facts