Occasionally I find myself craving something other than oatmeal for breakfast so I make oatmeal muffins instead. I wouldn’t want to get too predictable, you know?
I’m not going to lie to you and go on about how much these muffins taste like chocolate cake or brownies or something of the like. With just a quarter cup of maple syrup and banana, these lightly sweetened bad boys are for the cocoa lover and make a great canvas for nut/seed butter, jam, honey or whatever you fancy. I am stoked to have them on hand for rushed mornings and long, hungry afternoons.
I always have a stash of chopped bananas in my freezer for emergency situations when I have no ripe ones on hand (emergencies are relative, people). They’re great for smoothies or for defrosting in the microwave to bake with.
(Makes a dozen muffins)
- 1 cup quick oats
- 1/2 cup each whole wheat and all-purpose flour (OR 1 cup of oat flour)
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 2 tsp instant espresso powder
- 1/3 cup dark cocoa powder
- 1 1/4 cup mashed ripe banana
- 1/2 cup plain greek yogurt
- 2 eggs (mine were medium)
- 1 tsp vanilla
- 1/3 cup Canola oil (or melted coconut oil)
- 1/4 cup maple syrup
1. Preheat oven to 375 F and line/grease a muffin tin, if necessary.
2. Whisk together all dry ingredients.
3. Combine all wet ingredients.
4. Stir dry ingredients into wet until just combined.
5. Pour batter into muffin tin and bake for 16-19 minutes, until top is set and toothpick comes out clean.
6. Cool completely before removing from tin.
Are you a fellow muffin lover? What’s your favourite flavour?