I am sure most of you have seen this recipe. But if you haven’t, you have to try it.
These banana chocolate chip oatmeal muffins have become a staple in my house! I make a batch every Sunday and munch on them throughout the week. Plus, I feel like they are a great quick before run or after run snack. Here are the basics:
This recipe makes 12-18 muffins depending on the size you make.
3 cups old-fashioned oats
1/2 cup packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
2 egg whites
1 1/4 cup skim milk
3/4 cup mashed bananas
1 tsp. vanilla extract
3/4 cup semi-sweet chocolate chips
Preheat oven to 350°. Lightly mist 18 cups in a muffin tin with cooking spray.
Combine the oats, brown sugar, baking powder and salt in a large bowl and stir until thoroughly mixed.
In a separate bowl, whisk together the egg whites, egg, mashed banana, milk and vanilla. Add to the dry ingredients and stir until blended together. Mix in chocolate chips.
Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18 to 22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.
Somebody left this comment:
I typed the recipe into myfitness pal and the nutritional info is as follows-1 muffin = 132 cal, 3.6 grams of fat (1.7 saturated), 10.8 grams of sugar 22.6 g carbs. Not too shabby!
I always sub almond milk, allergen free chocolate chips, and I totally imagine that these would be awesome with some peanut butter thrown in. Just saying. I’ll try that on my next batch and report back!