When baking at home, I am continually interested in recipes that promise to be delicious, healthy versions of traditional baked goods (I had pretty great results with healthy-ing up blueberry muffins recently). Healthy baking recipes don’t always pan out as well as those did, though.
I was initially worried that these banana oat cups would turn out to be bland hockey pucks – no one likes the taste of a raw oat, and the recipe did call for a ton of them. They came out of the oven soft, tender and just the right amount of sweet, though – so I’m surprised to say we are 2 for 2 on the healthied-up baking front.
I did modify the original recipe a bit. It didn’t call for any salt, which I think is essential in any sweet dish to make the flavor a little more complex. I also chose to add 1/4 cup of brown sugar in anticipation of them being a bit too bland. The brown sugar allowed them to just pass the border of not-sweet into a lightly sweet muffin and I’m glad I did it. The chocolate chips are pockets of melty richness. I microwaved a muffin for 15 seconds in the mornings and they remained soft and flavorful. I would totally make these again.
Banana Oat Cups with Chocolate Chips
Adapted from Green Lite Bites
Makes 12 muffins
3 bananas (the more ripe the better!)
1 cup vanilla Almond milk (any milk should work)
1/4 cup brown sugar
1 tsp vanilla extract
1 tbsp Baking powder
1 tsp salt
3 cups (240g) old fashioned or rolled oats
3-5 tbsp (42g) mini chocolate chips
Preheat oven to 375 degrees. Mash bananas and mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans. Spray a muffin pan and/or liners with with non-stick spray. Stir the chocolate chips into the batter, and divide batter into 12 muffin cups. They should be just about filled. Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch. The muffins may stick when hot but are removed easily when cooled for a bit.