Banana Oatmeal Chocolate Chip Muffins
Perfect for breakfast, or anytime really
1 1/2 cups mashed bananas (about 3 very ripe bananas)
1 egg, beaten
1/4 cup (4 T) melted unsalted butter
1 1/2 cups flour, unsifted (can use ¾ c whole wheat + ¾ c white flour)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup granulated sugar
1 cup old fashioned rolled oats
1/2 cup chopped pecans
1/2 cup bittersweet chocolate chips (I prefer Ghiardelli 60%)
Preheat the oven to 350°F.
Mash the 3 bananas in a liquid measuring cup. If they does not make 1 1/2 cups of banana, add in more banana or some applesauce.
Add the beaten egg into the mashed bananas. Add the melted butter and mix.
In a separate bowl, mix together the dry ingredients (flour, baking powder, baking soda, sugar, oats).
Stir banana mixture into the dry ingredients until just mixed. Do not over mix. Add the chocolate chips and nuts.
Spoon batter into into 12 lined muffin tins. Bake at 350°F until golden brown and cake tester comes out clean – approximately 16-20 minutes. Let cool for 30 minutes on a cooling rack.
They can be stored in the fridge for up to a week. They are great re-heated in a toaster oven for 5 minutes at 325°F.
Dr. Susanna Satten, D.Ac, L.Ac. is a licensed acupuncturist in Philadelphia, Pennsylvania specializing in the treatment of emotions, chronic and acute pain, fertility, and women’s health. She loves sharing her passion for natural approaches to improving health through her online articles and at her acupuncture clinic on 17th Street near Rittenhouse Square. Call 215-469-1750 to schedule your appointment, or book online at www.susannasatten.com
