Chocolate Banana Oatmeal Muffins Sanchez Fresia!

Table of Contents

Ingredients:

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
Mash the Bananas: In a large bowl, mash the bananas with a fork until smooth. Make sure they’re ripe for the best sweetness and moisture.
Combine Wet Ingredients: To the mashed bananas, add the eggs, honey (or maple syrup), milk, olive oil, and vanilla extract. Mix well until everything is fully combined.
Mix Dry Ingredients: In another bowl, whisk together the rolled oats, whole wheat flour, cocoa powder, baking powder, baking soda, salt, and any spices (like cinnamon or nutmeg) you’re using.
Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients. Stir gently until the batter is just combined. Be careful not to overmix.
Add Chocolate Chips: Fold in the dark chocolate chips.
Scoop the Batter: Use a spoon or ice cream scoop to divide the batter evenly between the muffin cups, filling each about 2/3 full.
Bake: Bake the muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs (not wet batter).
Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

1. Can I use quick oats instead of rolled oats?

Yes, you can substitute quick oats, but rolled oats give a chewier texture, while quick oats will make the muffins softer and more uniform in texture.

2. Can I use a different sweetener?

Absolutely! You can use maple syrup, agave nectar, or any other liquid sweetener. If you prefer a sugar substitute, consider stevia, monk fruit, or erythritol, but be mindful of the sweetness level, as they can be much sweeter than honey or maple syrup.

3. Are these muffins gluten-free?

These muffins are not gluten-free as they contain whole wheat flour. If you need them to be gluten-free, you can substitute with a gluten-free flour blend or use almond flour. Ensure your oats are certified gluten-free if necessary.

4. How can I make these dairy-free?

Use a plant-based milk such as almond, oat, or soy milk instead of dairy milk. Also, make sure your chocolate chips are dairy-free (many dark chocolates are).

5. How long do these muffins stay fresh?

These muffins are best eaten within 3-4 days when stored in an airtight container at room temperature. If you’d like to keep them for longer, they freeze well for up to 3 months. Just wrap them tightly and place them in a freezer-safe bag or container.

6. Can I add nuts or other add-ins?

Yes, you can add up to 1/2 cup of chopped nuts, such as walnuts or pecans. You can also experiment with dried fruit like raisins or cranberries, or even swap in peanut butter chips for a different twist.

7. What’s the best way to store these muffins?

Store the muffins in an airtight container at room temperature for up to 4 days. If you want them to last longer, freeze them by wrapping each muffin in plastic wrap and placing them in a freezer bag.

8. How can I make them lower in sugar?

You can reduce the amount of honey or maple syrup to 2 tablespoons or swap it entirely with a sugar-free sweetener. Also, use chocolate chips that have a higher percentage of cocoa (70% or more), as they tend to have less sugar.

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