Name: Easy Chocolate Chip Oatmeal Muffins
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Ingredients: 2 large eggs; 1 cup mashed banana; 1/3 cup brown sugar; 1 tablespoon vanilla extract; 1/2 teaspoon salt; 3 cups oat flour; 1 cup mini chocolate chips; 1 1/4 cups unsweetened almond milk; 2 teaspoons baking powder; 2 teaspoons ground cinnamon

Oatmeal Muffin

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Whip up a batch of these easy Chocolate Chip Oatmeal Muffins for a quick, tasty, and healthier breakfast option. They're perfect for on-the-go mornings and free from dairy, oil, and refined flour. Packed with delicious chocolate chips and a hint of cinnamon, every bite is guaranteed to delight!

Milk

Eggs

Tree Nuts

Gluten Free

Vegetarian

gram

eggs

Fresh Fruit

banana

Sugars & Sweeteners

brown sugar

Extracts

milliliter

vanilla extract

Seasonings

salt

Flour & Meal

oat flour

Baking Chocolate & Chips

mini chocolate chips

Non Dairy Milk

unsweetened almond milk

Rising Agents

baking powder

ground cinnamon

Pantothenic acid (B5)

Vitamins

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Trans fatty acids

Vitamin D

Vitamin K

Vitamin E

Lycopene

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Indulge yourself with these moist and sumptuous muffins. Combining the hearty goodness of oats, the rich flavor of pumpkin, and the sinful delight of chocolate chips, these are perfect for a quick breakfast, a convenient snack, or a wholesome dessert. Savor them fresh out of the oven or store them for later cravings.

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Cinnamon Apple Oatmeal Muffins

Easy Chocolate Chip Oatmeal Muffins

Dairy

Produce

Baking Goods

https://s3.amazonaws.com/grocery-project/recipe_images/easy-chocolate-chip-oatmeal-muffins-2704289-3.jpeg

Spray a muffin pan with nonstick cooking spray or line with liners and spray those with nonstick spray.

In a large mixing bowl, whisk together the eggs, mashed banana, brown sugar, and vanilla extract until smooth.

Add the ground cinnamon, salt, and baking powder to the bowl, mixing until combined.

Add the oat flour and unsweetened almond milk to the bowl, stirring well to thoroughly incorporate.

Scoop the batter into the prepared muffin pan, filling each cup to the top, as the muffins don't rise much.

Bake for 22-24 minutes, or until the muffins are browned and the center doesn't jiggle.

Let the muffins cool slightly before removing them from the pan.

Store the muffins in an airtight container in the refrigerator for up to 2 days, or freeze for a convenient breakfast option on busy mornings.

Easy Chocolate Chip Oatmeal Muffins

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