Ingredients

The following ingredients have 24 Servings
  • 3 medium ripe bananas, mashed (about 1 cup)
  • 2-1/2 cups old-fashioned or quick cooking oats
  • 1 teaspoon baking powder
  • 1 large egg
  • 1 cup dark chocolate chunks (I’m loving the 365 brand Dark Chocolate Chunks from Whole Foods)

Instruction

  • Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
  • In an electric stand mixer or large mixing bowl, add the mashed banana, oats, baking powder and egg. Mix or stir until well combined. Stir in the chocolate chunks.
  • Divide batter evenly among prepared mini muffin cups. Top each muffin with an additional chocolate chunk, if desired. Bake for 12-14 minutes or until the muffin tops look set and oats are just starting to crisp on top. Try to avoid over-baking so the banana in the muffins doesn’t dry out.