Oh my goodness ladies and gents. I am so happy that my very first chocolate & banana wheat oats breakfast muffins turned out deliciously!
1 c oats
1 c whole wheat flour
2 tbsp flax seed
1 tsp baking powder
1/4 tsp baking soda
1 c fage Greek yogurt
2 ripe frozen bananas
1/2 c farmland skim plus milk
2 1/2 semi sweet mini chocolate morsels
2 tbsp raw sugar or nature sugar crystals
2 tbsp virgin coconut oil
1/2 c freshly squeezed orange juice
1 tsp vanilla extract
In a food processor add oats, flax seed till they turn to powder form. Then add the whole wheat flour, baking soda and baking powder and pulse to mix evenly.
In a bowl add eggs, vanilla extract, raw sugar/crystals, orange juice, milk, yogurt, coconut oil and whisk to blend.
Add dry ingredients to wet ingredients and stir.
Use the food processor to purée the frozen bananas.
Now I made 12 muffins. A batch of 6 muffins was with bananas and chocolate chips and the other six just chocolate chips.
Separated the muffin mix. Folded the banana purée and sprinkled chocolate chips to half the mix and scooped them into a ready muffin tin layered with cupcake paper cups.
For the remaining muffin mix fold in the remaining chocolate chips. Then transfer to a muffin tin lined with cupcake paper cup.
Bake for 20 minutes. Muffins will rise and bake beautifully. Insert a toothpick in the center to double check muffins are cooked through (toothpick should be clean).
These are delicious and very satisfying. Kids approved 👍👍!