August 26, 2011

{chocolate chip} banana oatmeal bites

It's no secret.  I have a chocolate addiction.  As well as an ice cream addiction.  But that isn't the point right now.  My point is, in general, I add chocolate chips to almost everything I bake.  And this recipe was no different.

if anyone is by chance wondering, the plate is from pottery barn a couple years ago

I found this recipe for banana oatmeal bites via pinterest.  It looked like a semi healthier mini muffin.  Lately I've been trying to find some sort of baked good to keep around the house, that is easy to eat on the go, so that Christopher can grab something before heading out the door for work in the wee hours of the morning.  So far everything I've tried has been a little too healthy for his liking, or I've failed in the baking process and burnt it.  Plus I had been making full size muffins.  But these little guys?  They got the hubby's approval.  Mine too.

I'm sure the little things would be fine without the chocolate chips, but in general if I add chocolate chips to something Chris is more apt to want to eat it, and I love chocolate (wait, did I already say that?).  Ryann likes them too, and I convinced her to try them by telling her there were chocolate chips in them.  Chocolate chips and ketchup, the two things I use to bribe my child into eating things.  Oh well.  Is dunking vegetables in chocolate counter productive?  Anyway...

Chocolate Chip Banana Oatmeal Bites
barley adapted from Rachel Ray Blogs 

  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon  (next time I might add a touch more cinnamon...)
  • 1 1/2 cups rolled oats
  • 2 large eggs, beaten
  • 2 bananas, mashed
  • 1/4 cup canola oil
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips
  1. Preheat oven to 250 degrees.  Grease mini muffin tins with butter or line them with mini muffin liners (I got 31 mini muffins, the original recipe says it makes 24).
  2. In a large bowl whisk together flour, baking powder, salt, cinnamon and rolled oats.
  3. In another bowl, combine eggs, bananas, oil, brown sugar and vanilla.  Pour wet ingredients into dry ingredients and mix until just combined.  Stir in chocolate chips.  Do not over-mix.
  4. Fill each muffin cup to the top and bake for 15 minutes or until a toothpick inserted into the center comes out clean.  Muffins will keep for 5 days tightly sealed in an airtight container or plastic baggie.


Sharstin said...

these look fantastic!

The Bignon Family said...

These look AMAZING! Thanks ;)

wallacefamilyblog said...

thanks for sharing these look wonderful!