These things go FAST in our house. I leave them in a container on the counter and they’re gone in a day or two and you know what? I’m ok with that! There’s nothing in these babies that doesn’t serve a health benefit, so there’s zero guilt about eating lots of them!
A few notes before we get started.
1. You can ABSOLUTELY make these in large muffin form if you don’t have a mini-muffin pan. I just find that the consistency is most desirable in the mini muffin form.
2. The bananas need to be very ripe. Brown spots are a must. If your bananas aren’t ripe enough, your muffin will be gummy.
3. Any nut butter will work, you don’t need to use peanut butter. Same goes for the mix-in’s. Do it up!
Ok so let’s get to it. This one is simple and doesn’t require much explanation, so without anything further, lets get cooking! Feel free to reach out if you have questions!
Superfood Mini Muffins
- 2 cups old fashioned oats
- 1 cup peanut butter (or almond butter)
- 4 very ripe medium bananas
- 1/4 cup chia seeds
- 1/4 tsp kosher salt
- 1/2 tsp vanilla extract (optional)
- 1/2 cup dark chocolate chips
- Preheat oven to 350 degrees. Spray mini muffin tin with non-stick cooking spray.
- In a high speed blender, combine oats, bananas, peanut butter, chia seeds, salt, and vanilla, first on low, then on medium speed, pausing to scrape the sides until all ingredients are incorporated.
- Divide the batter by rounded teaspoons into each space in the muffin container.
- Using your fingers, push 3-4 chocolate chips in each “muffin”. (The batter is thick and this is the best way to ensure even distribution in my opinion.)
- Bake at 350 for 11-13 or until slightly golden on top and a toothpick inserted in the muffin comes out clean. Let cool and enjoy!