Probably the easiest recipe of all time, these muffins can be made real quick, with the least amount of washing necessary, and you can modify the filling according to your taste (or your kids preferences). I have tried it with both blueberries and dates, each one tasted completely different, but the base remains the same.
If you are avoiding gluten make sure to use gluten free oats, and all you need to do is put all the ingredients in a blender and you’re ready, if you’re doing it with your kids they can do almost all the steps (depending on their age), I did this with my 5 year old and the only things I had to do was measure the liquids and pour the batter into the cups. Obviously you should always supervise and handle the oven yourself.
- 2 medium-size bananas
- 1/2 cup almond butter
- 1/2 cup unsweetened vanilla almond milk
- 2 eggs
- 1 tablespoon vanilla extract
- 2 and 1/4 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi sweet chocolate chip’s (you can substitute with blueberries or dates)
Preheat the oven to 180 degrees celsius, and start off by lining your muffin pan. Then add all the ingredients except the semi sweet chocolate chips to your blender; its better to start with the wet ingredients. Cover the blender and let the ingredients mix, then add the chocolate chips using a spoon to fold in.
Pour equal amounts in each paper tin, usually 2/3 of the way, and just for fun add a few chocolate chips on top. Bake for 15-20 minutes (check with a toothpick if its cooked on the inside), then let them cool. For storage I keep them in an air-tight container with some paper lining so they stay fresh and not soggy.