So. Since my blog is fairly new, it might not be clear yet how incredibly lazy I am when it comes to baking. Measuring things carefully and dirtying way too many mixing bowls, whisks, and spatulas is my worst nightmare. (I do love to cook though! A little of this, a little of that…cooking is much more my style.)
With that said, I can make some promises about these muffins. They’re QUICK. They’re EASY. They’re GOOD FOR YOU. And they’re YUMMY.
I may be slightly addicted to these because they’re so simple, and it’s easy to substitute with pretty much anything in your cupboard. They could be made as pumpkin or peanut butter muffins instead of chocolate chip banana. Or if your husband eats all the chocolate chips you were planning to use, {ahem.} you could use blueberries.
To be perfectly honest, I usually make these late Sunday night out of desperation because I know without them I’ll skip breakfast. Bakers, try not to cringe when I say this, but I usually eyeball the ingredients in an attempt to cut down on prep time. They aren’t bad the lazy way, but of course, they turned out a lot better this time when I measured carefully. Maybe in the future I’ll follow my own directions!
One more advertisement for the wonderfulness of these muffins: Pop 2 in a ziplock bag and take them along easily for a healthy snack or quick breakfast! Here’s a picture of my daily breakfast to-go style. Thanks to my BFF for this laughable lunch box from Thirty One!
Preheat oven to 350 degrees. In a big bowl, measure or dump in the dry ingredients. This time I only had chocolate protein powder on hand, which I wasn’t sure about, but it tasted the same as when I use vanilla. You could skip the flax seed and chia seed or add in whatever other superfood you have lying around.
Get out a 2nd bowl. I promise this will be the last bowl you’ll dirty for this recipe. Measure out the wet ingredients.
At this point, you can dump the wet into the dry and stir it up. It doesn’t get much easier than that! This would be the perfect recipe for your little helpers to measure and stir. I can also attest to the fact that it can be done during a nap, even if you have a 2 month old who only naps for 45 minutes!
I’ve tried making these with baking cups and with cooking spray only. The cooking spray method seems to work better. If you have a pro-baking tip about how to use baking cups without ending up with pieces of wrapper in your muffin when you peel it off, please let me know! Leave these in the oven for 15-20 minutes. 18 minutes seems to be the perfect time.
And here’s the final product. Moist, delicious, chocolatey goodness.
- 3 scoops protein powder
- 3 cups rolled oats
- 2 tsp flaxseed meal or chia seed
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chocolate chips
- 1/2 cup greek yogurt
- 1 mashed banana
- 1 cup milk or almond milk
- 1/2 cup applesauce
- 2 eggs
- 2 tbsp coconut oil
- 1 tsp vanilla
- Preheat oven to 350 degrees
- Mix dry ingredients in large bowl
- Mix wet ingredients in small bowl
- Combine dry & wet ingredients
- Pour into greased muffin tin or muffin tin with baking cups
- Bake 15-20 minutes
- Let cool & refridgerate to maintain moisture
