This recipe was inspired by my grandmas “old school” banana chocolate chip muffins. My grannies version is DELISH; but the new school version swaps out the refined sugar, refined white flour, and butter for fruit based sweetener,old-fashioned oats, and coconut oil.
When you love old school baking but your lifestyle wants something else... Here is the perfect medium!
In my house, we enjoy these as a side for breakfast or a quick pick-me-up.
Ingredients: Makes 12 muffins
- 1 ¼ cup old fashioned oats
- ¼ cup coconut sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 pinch of Himalayan sea salt
- 2 ripe bananas
- 2 tbsp coconut oil
- 1 egg
- ¼ cup vanilla Greek yogurt
- 2 tbsp chocolate chips
- Pre-heat oven to 350 degrees Fahrenheit.
- Line muffin tin with liners or non-stick cooking spray.
- Blend oats in bullet or food processor and add to a large mixing bowl.
- Add the coconut sugar, baking powder, baking soda, and sea salt. Mix and set aside.
- In a separate mixing bowl, add the bananas and mash well.
- Melt the coconut oil and mix into the banana.
- Add egg, and whisk mixture together.
- Add the Greek yogurt and chocolate chips. Mix well.
- Gently pour the wet ingredients to the dry ingredients.
- Gently mix until fully blended and disperse the batter evenly between 12 muffin tins.
- Bake for approximately 15 minutes, or until a toothpick can be inserted and removed clean from the center of the muffin.