Happy Sunday, everyone!
What’s the weather like in your neck of the woods? It’s crazy hot here. I was in Philadelphia all week chaperoning a school field trip, and the students and I just trudged around, sweating and fanning ourselves the whole time. Gross!
My roommate and I had planned to spend Saturday afternoon at Central Park, but it was just too darn hot. Sweltering. Blistering. Stroke-inducing. So instead, I stayed inside in the air conditioning and made some muffins for YOU!
Yep. They are, in fact, as delicious as they look. 🙂
These muffins are almost like little brownie bites. You could even bring them to a party or a potluck, especially if you baked them in a mini muffin tin! They also work well as pre-made breakfasts if you’re the type of person who doesn’t have a lot of time in the morning. I like to have muffins like these prepared on days when I know I’ll need to eat on the run. I promise you that these are better than Pop Tarts!
What you'll need:
- 3 overripe bananas
- 1 cup milk of choice
- 1/4 cup water (or more milk)
- 2 tbsp peppermint extract
- 2 cups oat flour
- 1 cup quick oats (I use Country Choice Organic)
- 1/3 cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1 and 1/2 cup semi-sweet chocolate chips
How to make it:
- Preheat oven to 350 degrees F and spray muffin tins with nonstick spray.
- In a blender or food processor, combine bananas, milk, water, and peppermint extract. Puree until smooth and homogeneous.
- In a large bowl, mix together oat flour, oats, baking powder, baking soda, cocoa powder, and salt. Add wet ingredients to the dry and stir.
- Stir in chocolate chips.
- Fill the muffin tins so they are about 5/6 full. (Note: because the muffins are made with oats, they will not rise as much as conventional muffins.) Top with more instant oats, if preferred.
- Bake in oven for about 15 minutes. Allow to cool for a minute or two before removing from pan.