I prefer these warm and with the chocolate chips, my daughter prefers them warm and without. If you make these, let me know which way you like them best.
Ingredients
(makes about 8 muffins)
1 1/2 cups of quick cook oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar in the raw
1 teaspoon canola oil
1/3 cup 2% milk
2 very ripe bananas, broken into chunks
1 teaspoon vanilla
3/4 cup quick cook oats (yes, more oats go into this)
1/3 cup Ghirardelli dark chocolate chips (I use 60% cacao)
Preheat oven to 350. Spray a muffin pan heavily with non-stick cooking spray.
Using a food processor, pulverize the 1 1/2 cups of quick cook oats into flour. Add the baking powder, baking soda, salt, and sugar and pulse until mixed. Add the canola oil, milk, banana chunks, and vanilla and mix until there are no more banana chunks. Add the remaining 3/4 cup of quick oats and chocolate chips and pulse just a couple of times to mix.
Scoop the batter into the prepared muffin pan. Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
