Banana Oatmeal Chocolate Chip Muffins

As much as I love to enjoy a leisurely breakfast complete with fresh fruit, pancakes and copious amounts of coffee, most mornings I’m lucky if I manage to gulp down a quick alternative on the go.  So, needless to say I have several portable and healthy options I turn to on a daily basis.  One of my favorites (as well as the kids) are these banana oatmeal chocolate chip muffins.  They’re chock full of nutrition, filling and most importantly, they’re sooo good!  I usually make a batch at the beginning of the week and freeze the ones we don’t eat right away.  Not only are they the perfect breakfast, they make a great mid-afternoon snack to tie me over until dinner.  I’m not even sure where I discovered the original recipe especially because over the years I’ve tweaked it several times.  So, I suppose it’s safe to say this is my very own concoction!  Here’s the recipe:

Ingredients:

2 or 3 very ripe bananas

1 1/4 cups whole wheat flour

2 cups oatmeal

2 tbsp ground flax seed

1 tbsp baking powder

3/4 tsp baking soda

1/3 cup raw sugar

1 egg white

1/2 cup low fat plain yogurt (or applesauce)

2/3 cup low fat milk

1/2 cup chocolate chips

Directions:

Preheat oven to 400 degrees.

Spray 2 12 cup muffin tins with baking spray (you can also use a mini muffin tin/just cut the baking time in half).

Combine all the dry ingredients in one bowl and all the wet ingredients in another bowl.

Combine all ingredients together and fold chocolate chips in last.

Using an ice cream scoop, fill muffin tins 3/4 of the way.

Bake on the middle rack for approx. 18-22 minutes.

Enjoy!