Chocolate. It’s hard to go wrong with a recipe that calls for cocoa powder and chocolate chips. Even better when it’s not horrible for you. We don’t eat gluten free but I do try to watch how much wheat we use and these are a yummy treat with no flour. I also don’t need a ton of sweetener in my pastries, so if your family is used to things pretty sweet just up the honey.
This isn’t like a traditional muffin. It is a cross between a muffin and oatmeal but we really like them. Great for breakfast or snack. They probably would even make a tasty dessert served warm with whipped cream on them (especially if you added a few extra chocolate chips). I will even eat them right out of the freezer. But I’m weird like that.
I don’t like my muffins super big, so I make 12 regular muffins and 12-18 mini muffins. Use the longer baking times if you are making larger muffins.
- ¼-1/2 C. honey (or use ½-1 C. sugar)
- 1 C. milk
- 2 T. coconut oil or butter, melted
- 2 eggs (I use one egg and 1 T. chia seed mixed with 3 T. water)
- 2 t. vanilla
- 3 bananas mashed
- 3 C. old fashioned oats
- 2 t. baking powder
- ¾ t. salt
- ¼ c. cocoa powder
- ½ c. chocolate chips
- Preheat oven to 350 (325 if dark coated pans)
- Combine honey, milk, fat, eggs, vanilla, and bananas.
- Mix well.
- Mix in oats, baking powder, salt, and cocoa powder.
- Stir in chocolate chips.
- Bake for 15-18 minutes for regular muffins or 10-11 minutes for mini muffins.
Recipe adapted from Lynn’s Kitchen Adventures
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