When my daughter was younger, my working-mom guilt inspired me to make homemade muffins on the weekend. I found that reheating those muffins during the week was a way to bring those luxurious weekend vibes into a busy weekday morning.
Now with a teenager who is often “too busy” to eat, making muffins is part of our weekly rhythm to help give her a nutritious foundation to start her day.
These banana chocolate chip muffins are the ones she requests most often.
Dry Ingredients
- 1 cup oat flour*
- 1 cup flour (I like to do 1/2 white and 1/2 wheat)
- 1/4 cup power seed blend**
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/8 teaspoon Himalayan sea salt (a little more or less is probably fine)
- cinnamon (probably 2 teaspoons, I measure with my heart)
Wet Ingredients
- 3-4 medium to large extra ripe bananas (about 1 1/3 cup)
- 2 eggs
- 1/2 cup peanut butter (or your favorite nut butter)
- 1/3 cup maple syrup
- 1/4 milk*** + 2 tsp apple cider vinegar
- 2 tbsp avocado oil (or other mild oil)
- vanilla extract (follow your heart)
And Also
- Chocolate chips (about 1/2 cup)
- Turbinado sugar (about 1-2 tbsps for sprinkling)
Directions
- Mix together the dry ingredients and set aside.****
- In a separate bowl (I like using my stand mixer for this), beat together the bananas and other wet ingredients. Add the eggs and combine well.
- Add the banana mixture to the flour mixture and stir until combined.
- Add those chocolate chips with a lot of love. Save a handful to make the muffin tops look extra delicious.
- Fill up those muffins cups. Sprinkle with chocolate chips and raw sugar, if that feels right to you.
- Bake at 350 for 25-30 minutes or so. Enjoy!
Notes
*I love that oat flour adds a bit of nuttiness and texture, I keep it on hand because I use it in a lot of baking. If oat flour or whole wheat flour scares you, try just one of those and use your flour of choice for the other cup and see how you like it.
**If you don’t have all of the seeds any one or combo will work.
***Regular dairy milk or your favorite non-dairy milk will work.
****I will sometimes do this the night before, to save myself some time in the morning.
Approximate nutrition per muffin
- Calories: 210 kcal
- Protein: 6 g
- Fat: 13 g
- Carbs: 26 g
- Fiber: 3 g
- Sugar: 7 g
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