Monday, September 16, 2013

My Muffin of the Moment - Banana Chocolate Chip Chia Oat Muffins



I looooove a good muffin in the morning...afternoon...before dinner....anytime really!  I have convinced my son, and myself, that they are healthy cupcakes...so it's like eating dessert when you shouldn't be (naughty! naughty!).  I usually make a large batch, freeze them and thaw one in the toaster oven when I need a quick on the go breakfast.


So much easier and healthier than whatever else I might find and stuff in my face whilst in a rush!


Lately, I've been really diggin' these Banana Chocolate Chip Chia Oat Muffins.  I originally adapted this recipe from a popular vegan cookbook due to pantry limitations (aka I didn't want to take my happy rear-end to the store).  Voila, a new recipe was born!  And it's tasty!


So good...even better with jam =)  Pay no attention to the circus animal birthday cupcake liners.  Like I said, I use what is in the pantry...sometimes...it ain't pretty, but it works!  Yay for frugal health! Hip hip hooray!


Banana Chocolate Chip Chia Oat Muffins
*Adapted from Coconut Banana Muffins in Let Them Eat Vegan! by Dreena Burton 

*Makes 12 regular size muffins.  Freeze them for a quick on the go breakfast throughout the month!

Ingredients:
1 1/4 cups whole gluten free rolled oats, processed into a chunky flour
1 cup whole wheat flour
1/4 cup shredded unsweetened coconut
1/2 cup vegan chocolate chips, I used Enjoy Life
1 tbsp chia seeds
1/4 organic cane sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp sea salt
2 tsp baking powder
1/2 tsp baking soda
3/4 cup ripe banana, mashed (about 1.5 bananas)
3/4 cup + 2 tbsp vanilla almond milk, unsweetened
1/4 cup maple syrup
1 tsp apple cider vinegar
1 tsp pure vanilla extract
3 tbsp olive oil

To prepare:
Preheat oven to 375 degrees.  Line a regular muffin pan with liners, for ease of muffin removal.

1. Mix dry ingredients well in a large bowl.  Set aside.

2. Mix wet ingredients in a medium bowl, whisk to combine well.

3. Fold the wet mixture into the dry mixture, and gently stir to combine.  Don't over mix, or you could get tough muffins :/

4. Fill each muffin well 2/3-full with batter.  Bake for 16-18 minutes at 375 degrees, or until a toothpick inserted into the center of a muffin comes out clean.  Allow to cool, and enjoy whenever the mood for a muffin strikes!

5.  If freezing, allow them to fully cool before placing in the freezer!


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