Strawberry & Banana Chocolate Chip Oat Muffins

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Every now and then you want to feel a little bit better about the sweets you eat. I honestly don’t know if these muffins would be categorized as sweets, especially if you made them without the chocolate chips, but either way these are delicious. I was a little uncertain at first, but was sold on the idea based only on the picture.

If you’re looking to try something new, try these! I think next time I might try them without the chocolate chips. I think the strawberries made the muffins sweet enough. Or you could make half with the chocolate chips and half without.

This yielded 14 muffins for me!

Strawberry & Banana Chocolate Chip Oat Muffins from Ambitious Kitchen

Ingredients

  • 1 1/4 cup whole wheat pastry flour
  • 1 cup rolled oats
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 heaping cup mashed bananas (about 2 to 3 large very ripe bananas)
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon vanilla
  • 1 egg
  • 1 egg white
  • 1/3 cup nonfat plain greek yogurt
  • 1/2 cup unsweetened vanilla almond milk
  • 1/3 cup mini chocolate chips
  • 2/3 cup diced strawberries
  • 14 thin slices of strawberries (about 3-4 strawberries) for topping, if desired (You’ll want more if you eat them as you go…I couldn’t help it!)

Throw the oven on 350 degrees Fahrenheit. Be sure to spray your muffin pans with cooking spray! In a bowl, mix together the flour, oats, baking soda, and baking powder. Take two teaspoons of this mix and set it aside. Cut the 2/3 cup of strawberries and combine the two teaspoons of mix with the strawberries. In another bowl, combine the mashed bananas, olive oil, honey, vanilla, egg, and egg white. Once combined, add in the yogurt and the almond milk. Once the mixtures is smooth, mix in the chocolate chips and the strawberries using a wooden spoon or spatula. (You want to treat this like you’re folding in the chocolate and strawberries).

Spoon the batter into the muffin pans evenly and place a sliced strawberry on the top of each one. Place in the oven and set your timer for 18 minutes. If they aren’t finished in 18 minutes, leave in for a little bit longer until cooked through. Once cooked, move the muffins to a wire rack and let cool. These muffins can be frozen, but be sure to do so within the first two days. Then you can take them out and thaw as needed!

 

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