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Banana & Chocolate Chip Oat Muffins

You can use whole oats or oat flour in this recipe. I enjoy the texture of the oats as a whole, but feel free to modify the recipe and add nuts & seeds too!
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Course Breakfast, Dessert, Snack
Cuisine Canadian
Servings 15 muffins

Ingredients
  

Dry Ingredients

  • 1 1/2 cup all purpose flour
  • 1/2 cup ground flax seed
  • 1 cup oats whole oats or ground
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon

Wet Ingredients

  • 3 bananas, large mashed
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup brown sugar (or white)
  • 1/3 cup butter melted
  • 2/3 cup plain greek yogurt
  • 2/3 cup chocolate chips
  • 15 pecans for topping

Optional

  • 3/4 cup chopped walnuts or pecans

Instructions
 

  • Preheat oven to 375. Add muffin cups to muffin tray and spray with light coating of oil (optional).

Dry Ingredients

  • In a large bowl, sift flour and combine flax flour, oats, baking powder, baking soda, salt and cinnamon.

Wet Ingredients

  • In a separate large bowl, whisk the egg and vanilla extract. Mix in brown sugar, melted butter and greek yogurt. Add mashed bananas and mix well.

Mixing it all together

  • Slowly add the dry ingredients to the wet ingredients and mix (do not over mix).
  • Gently stir in chocolate chips and nuts (optional). Scoop equal amounts of batter into muffins cups and place a pecan on top of each of them. Depending on the size of your muffin tray, you could make 12-15 muffins.
  • Bake for 22-24 minutes and poke with a tooth pick to make sure it's ready. If batter sticks to tooth pick, cook for another 2-3 min.
  • Remove from stove and allow muffins to cool before serving.