This recipe was born when I was at a cottage, and assigned to breakfast duty.  I wanted to make something quick and easy (so that I could get back to frolicking by the lake), that was also guaranteed to be a crowd pleaser.  I did some research and created this chocolate chip banana oat muffin recipe based on a few others that I had seen online.  The result was amazing!

This recipe is perfect for busy moms who want to provide a quick and healthy breakfast for their children.  You can double the recipe and freeze them for even more time saving in the morning!

It’s also a perfect recipe to have on hand for postpartum recovery! I made them over and over again for 2 months of my recovery.  Oats are known to help with breast milk production, and they were super easy for my husband or mom to bring to me when I needed a quick bite.  I have fond memories of my hubby setting up my bedside with these muffins, a bowl of grapes, my Mother’s Helper Tea and some water before he left for work.

This recipe makes 12 full sized muffins.
Dry Ingredients

• 3 cups rolled oats
• 3 tbsp coconut sugar
• 1 tsp cinnamon
• 1/4 tsp sea salt
• 2 tsp baking powder
• 1/2 cup finely chopped walnuts (optional, but delicious)

Wet Ingredients

• 2 ripe bananas (mashed)
• 2 tbsp coconut oil
• 2 eggs (or flax/chia eggs for an egg free version)
• 1 tsp vanilla extract
• 2 cups almond milk
• chocolate chips (as many as your heart desires) *enjoy life brand makes a great dairy, soy and nut free chocolate chip*

Method

• Preheat the oven to 350
• Line muffin tin with paper liners (parchment paper liners are a great option)
• Combine all the dry ingredients in one bowl
• Beat the eggs in another bowl, and add all the other wet ingredients
• Mix the dry and wet ingredients together
• Scoop the mixture into the muffin liners (they will be quite loose/liquid-y)
• Bake for 30 minutes
• Cool for 5-10 minutes before serving

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