These are one of our all-time favorite baked goods. They are delicious, with a dose of nutrition and whole grains!
– Very ripe bananas – Eggs – Butter – Honey or maple syrup – Pure vanilla extract – Rolled oats – Whole wheat flour
– Cocoa powder – Baking powder and soda – chocolate chips
Preheat oven to 350 degrees F and grease a mini muffin tin. Stir together the wet ingredients in a bowl.
Stir together the dry ingredients in a separate bowl. (Or, to do this with a blender, place the bananas, eggs, butter, honey, and vanilla into a blender. Blend well.)
Mash the banana well. The more brown spots the better, as that will ensure that the banana flavor comes through and that the muffins have a lot of natural sweetness.
Stir in the oats, flour, cocoa powder, baking powder, baking soda, salt, and chocolate chips, if using, to the wet ingredients.
Fill prepared muffin tin about to the edge of each cup. To make these as full-size muffins: Use about ¼ cup batter per muffin cup.
Bake for 10-12 minutes or until a cake tester inserted into the center comes out cleanly. For full-size muffins, bake for about 18-20 minutes.
Use a paring knife to remove from the pan and cool on a wire rack. Serve at room temperature, slightly warm, or chilled.
Store in the fridge for up to 5 days in an airtight container or in a zip-top freezer bag for up to 3 months.