Thanks to my friend Illina, banana chocolate chip cakies have become a house hold favorite over the past few years. With the combo of banana and chocolate chips at the top of the ‘regulars’ chart this recipe is a new twist on a family favorite. One of the things I love most about this recipe is that it is diabetic friendly and dairy free.
Hearty Oatmeal Banana Chocolate Chip Muffins
2 ripe bananas, mashed
1 cup Almond Coconut milk (or can substitute vanilla almond milk)
2 eggs** (vegan substitution below)
1 TBS baking powder
3 cups old fashioned oatmeal
1 tsp vanilla extract
1 TBS sugar, optional
3/4 cup semi-sweet chocolate chips (vegan variety are dairy free)
Preheat oven to 375 degrees.
Mix together all ingredients except the chocolate chips. Allow to rest for 10 minutes, then mix in chocolate chips.
Coat muffin pan with non-stick cooking spray or use liners.
Fill 12 muffin cups to the brim.
Bake 20-30 minutes, until the edges start to brown. Allow to cool for 5 minutes. If using cooking spray, loosen the muffins from the pan by tracing around the edges with a blunt knife to release. Serve warm.
Vegan Egg Substitute Adaptation:
Flax seeds contain properties that are ideal for replacing eggs in vegan baking. It is important to use GOLDEN flax seeds which are the light colored ones as the brown flax seeds will alter the color of baked goods. If you are just looking to mix it up a bit and are not necessarily vegan here are some flax seed 101 facts on this alternative goodness: the seeds contain protein, fiber and are an excellent source of omega-3 fatty acids which makes this binder a healthy alternative to other egg replacers. Below are the ingredients to make the equivalent of 1 egg. (Remember for THIS recipe you will need to double the amounts below.)
Flax Seed Meal Ingredients
3 TBS water
1 TBS golden flax meal (to make meal follow directions given)
Flax Seed Meal Directions
Using a blender, food processor or a spice grinder, grind the flax seeds into meal. If opting to grind a larger amount it can be stored in an air-tight container, in the freezer, for up to one year. Equivalents: 1 cup of flax seeds equals about 1 1/3 cups of flax meal.
Add the water to a small bowl, then add the flax meal combining with a whisk or fork. Let the mixture set-up for 5-10 minutes so it develops a raw egg-like consistency. If trying to expedite the process, warm water will speed things up.
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