If you are like me, you have loads of ripened, old bananas chilling in your kitchen (because who can eat that many bananas?!) In college, I fought this scenario with making banana bread, really really unhealthy, buttery, carb-loaded banana bread, and dang- was it good. As I began my health journey, I continued to make banana bread, but I started to venture into recipes that were a bit healthier. This was a trial and error process, and trust me when I say that I have learned A LOT about baking throughout the years.
Since I am an on-the-go kind of breakfast gal, I started to realize that banana bread was hard to transport, so naturally, I transitioned to muffins.
This recipe was inspired by all of my mistakes (ha ha), and I sincerely hope you like them as much as we do!
½ cup of honey
1 tbsp of vanilla
½ cup of almond milk (or regular milk)
1 tbsp of cinnamon
2 tsp of baking powder
½ tsp of baking soda
½ cup of oats
1 and ¾ cups of whole wheat flour
2 tbsp of chia seeds
1 tbsp of flax seeds
1/2 cup of chocolate chips
- Put ALL the ingredients in your best blender (it’s okay to add a little more milk!)
- After blending, add chocolate chips
- (optional) top with oats
- Pour the mixed ingredients (about 3/4 full) in your muffin pan.
- Bake at 350 for 25 minutes- check at 12 minutes for progress!