Chocolate Banana Oat Muffins #fantasticalfoodfight

I made protein muffins again.

The boys cannot get enough of these things!  And each time I make them, I seem to have slightly different ingredients on hand.

This time around I had bananas moldering on my counter again.  Because Spud was with me at the store and begged for bananas.  And I said no because every time I buy bananas no one eats them and they sit on the counter forever.  And he promised that he’d eat them this time.  And that I had to buy more than one.  No, not two mom! We need five! Ugh fine.

He seemed pretty adamant, so I went for it.  I figured I’d eat a banana or two and Hubs would and Spud really did want the bananas.

He ate half a banana.

Hubs ate the other half and I had one.

And the rest.just.sat there!  UUUUGHHHHHHH!

So I decided to make chocolate banana protein muffins because the boys told me that the yummy applesauce ones I made last time weren’t very good because they weren’t chocolate (spoiler alert: they were delicious and I ate them all).

So I went to the blog history to find my recipes for banana oat muffins and and and…

I DIDN’T HAVE ONE!

Say, what?!?

That’s right, there was a chocolate banana muffin, but it had peanut butter and no protein powder, so those were out for school.

And some banana oat muffins, but they weren’t chocolaty and we all know the consensus on that cardinal sin.

So it was time for new muffins.

Which dovetailed neatly with this month’s Fantastical Food Fight, hosted by Sarah from a Fantastical Sharing of Recipes who chose this month’s theme: Oatmeal!

What better way to enjoy oatmeal than in a chocolate muffin?

The best news? These are good for you and have the kids stamp of approval because they are chocolate muffins (spoiler alert, they’re the same as the non-chocolate banana oat muffins, only with cocoa powder, so there’s not any more sugar!!) Yum!

Chocolate Banana Oat Muffins

1 cup quick oats

1 ¼ cup whole wheat flour

¼ cup ground flax

¼ cup unsweetened protein powder

2 tbsp cocoa powder

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

2 tbsp butter, melted

2 tbsp honey

3 ripe bananas, mashed

1 egg, lightly beaten

¾ cup lowfat milk (or as needed)

¼ cup mini semi sweet chocolate chips

Preheat the oven to 350 degrees F and line muffin tins with paper liners.

In a large bowl, whisk together the oats, flour, flax, protein powder, cocoa powder, baking soda and powder, and salt.

In a separate bowl, mix together the butter, honey, bananas, egg, and milk.

Pour the wet ingredients into the dry ingredients and stir until just combined.  If the mixture is too thick, add additional milk.  Fold in the chocolate chips.

Scoop the batter into the muffin cups evenly (I used a large 3 tablespoon scoop) and bake for 15-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.

Cool slightly before enjoying.

Muffins can be frozen!  Simply place in a large zipper bag and microwave for 20-30 seconds before eating.

Makes 20 muffins

An InLinkz Link-up

print recipe

Chocolate Banana Oat Muffins #fantasticalfoodfight

by Amy's Cooking Adventures January-16-2018

Chocolate Banana Oat Muffins are perfect for breakfast or after school snacks! #fantasticalfoodfight

Ingredients

• 1 cup quick oats
• 1 1/4 cup whole wheat flour
• 1/4 cup ground flax
• 1/4 cup unsweetened protein powder
• 2 tablespoons cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 2 tablespoons honey
• 3 bananas, ripe
• 1 egg
• 3/4 cup milk
• 1/4 cup mini chocolate chips

Instructions

Preheat the oven to 350 degrees F and line muffin tins with paper liners. In a large bowl, whisk together the oats, flour, flax, protein powder, cocoa powder, baking soda and powder, and salt.In a separate bowl, mix together the butter, honey, bananas, egg, and milk. Pour the wet ingredients into the dry ingredients and stir until just combined. If the mixture is too thick, add additional milk. Fold in the chocolate chips. Scoop the batter into the muffin cups evenly (I used a large 3 tablespoon scoop) and bake for 15-20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Cool slightly before enjoying.Muffins can be frozen! Simply place in a large zipper bag and microwave for 20-30 seconds before eating.

Details

Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Yield: 20 muffins