My 2 year olds new favourite activity is sitting on the counter and “helping” me cook.
I use the term “helping” loosely as I usually end up with an extra scoop of flour in the bowl, and all over my counter. Now, I love getting her in the kitchen and cooking or baking is the perfect rainy Sunday morning activity. But cleaning, I do not enjoy. And for some reason, she doesn’t want to help with that part.
That is why I absolutely love this muffin recipe – it’s “easy like a Sunday morning.” You only need to throw everything into your food processor, give it a whirl, stir in some chocolate chips, and 15 minutes later you have delicious banana oatmeal chocolate chip muffins. It is actually the easiest, almost mess free, muffin recipe.
I love that you can satisfy your muffin craving instantly and use up those brown bananas that always seem to accumulate on the counter. And if I can keep my toddler occupied for even 20 minutes, that’s a win in my books!
Banana Oatmeal Muffins
|Website||Recipe Adapted from Running with Spoons|
- 2 ripe bananas
- 2 Cups rolled oats
- 2 eggs
- 1 cup Greek yogurt
- 1/4 cup brown sugar
- 1 Tsp vanilla
- 1/2 cup chocolate chips
- 1 1/2 Tsp baking powder
- 1/2 Tsp baking soda
Make sure to use very ripe bananas in this recipe. Both plain or vanilla Greek yogurt would work here. The muffins can be frozen and then defrosted in the microwave when you are ready to eat them.
|1.||Preheat oven to 400 degrees and spray muffin tins with cooking spray.|
|2.||In a food processor, combine all of the ingredients, except chocolate chips, and process until smooth. Mix in chocolate chips.|
|3.||Fill muffin tins about 3/4 way full. Bake for about 15 minutes, or until muffins are set and beginning to brown. Let cool for 10 minutes before you remove from the pan.|
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