Banana Oat Muffins

I always love some banana bread, but I kinda love muffins even better, because freezing and portion control.

I love adding oats for a bit more staying power (hello great breakfast) and this time I added cocoa nibs as well for a little chocolatey crunch…then I chickened out and added chocolate chips too because I didn’t want anyone to freak out!  But if you are a cocoa nib fan and not a coward, so ahead and omit those chocolate chips when you give these a try!

Sunday Funday

Bananas

• Banana Apple Coffee Cake Muffins by Karen's Kitchen Stories
• Banana Daquiri by A Day in the Life on the Farm
• Banana Oat Muffins by Amy's Cooking Adventures
• Extra Banana Banana Bread by Food Lust People Love
• High Protein Banana Muffins by Our Good Life
• Protein Rich Banana Smoothie by Mayuri's Jikoni
• Sugarfree Wholewheat Banana Bread by Sizzling Tastebuds
• Using Banana Leaves + Cochinita Pibil by Culinary Cam
• Vrat Kacche Kele Ke Seekh Kebab by Sneha's Recipe

Banana Oat Muffins

Adapted from Taste of Home

3 very ripe medium bananas, mashed

2 eggs

½ cup brown sugar

¼ cup milk

¼ cup canola oil

¾ cups flour

¾ cups old fashioned oats

1 teaspoon cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon nutmeg

¼ teaspoon salt

½ cup walnuts, chopped

2 tablespoons cocoa nibs

2 tablespoons mini chocolate chips

Preheat oven to 400 degrees F and line muffin tins with paper liners.

Place the bananas, eggs, brown sugar, milk, and oil in a large mixing bowl and whisk to combine.

Add the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.  Stir until mixed.

Stir in the chopped walnuts, cocoa nibs, and chocolate chips.  Divide into the muffin tins.  Bake for 15-18 minutes or until browned on top and a toothpick inserted into the center comes out clean.

Makes 18 muffins