Easy to make grab 'n go banana oatmeal muffins. It's oatmeal in muffin form! Make on the weekend & have a healthy breakfast all week. And they're gluten-free too!
2Tablespoonsolive oil(avocado oil or vegetable oil can be substituted)
2large eggs
1teaspoonvanilla extract
2cupsmilk
½cupmini chocolate chips
Instructions
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with a non-stick spray.
Combine dry ingredients in a large bowl.
In a medium bowl, mash bananas and whisk with the remaining ingredients except for chocolate chips.
Add the banana mixture to the dry ingredients.
Stir in chocolate chips.
Divide evenly into prepared muffin pan making sure each has about the same amount of liquid and oats.
Bake for 20-25 minutes or until set. They should be slightly brown around edges.
Set the muffin pan on a wire rack and let the muffins cool completely. When cooled, remove from the pan by carefully running a knife around the outside then inserting a fork or small spatula down the side and lifting slowly. Set them on a wire rack to finish cooling.
Notes
STORE/FREEZE/REHEATTo Store: Allow the muffins to cool completely. Place them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.To Freeze: Allow the muffins to cool completely. Wrap the muffins in plastic wrap, place them in a single layer on a baking sheet and freeze them for about 2 hours, or until they are frozen. Transfer the frozen muffins to a plastic freezer bag or an airtight container. Freeze them for up to 3 months.To Reheat: Microwave the muffins for about 30 seconds if thawed or 1 minute if frozen, or until heated through.