Eileen’s Banana Chip Muffins

This is the twenty-seventh installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: bananas, chocolate chips, and rolled oats

Serves 12 muffins

Muffins are one of the best desserts to make when you want your kitchen to smell amazing. What better combination for muffins than bananas and chocolate chips? For this recipe, you can substitute the flour with an alternative such as oat flour or almond flour to make them gluten-free. 

Ingredients:

1/3 cup coconut oil

1/2 cup maple syrup

2 eggs

1/4 cup milk (or water)

1 tsp baking soda

1 tsp vanilla extract

1/2 tsp salt

1/2 tsp cinnamon

1 3/4 cup flour (I used oat flour to make it gluten free)

1/3 cup rolled oats

3 bananas mashed (about 1 cup)

1/2 cup chocolate chips

To start, preheat the oven to 325 degrees fahrenheit. Use your choice of oil or butter to grease your muffin tins. Combine the flour, rolled oats, salt, cinnamon, and baking soda in a bowl. 

In a separate bowl, mix the coconut oil, maple syrup, vanilla extract, milk, and eggs. Use a fork to mash a banana and then incorporate it into the mixture. 

Combine the dry ingredients into the wet ingredients, slowly whisking to form a batter. Then fold in the chocolate chips and any other add ins you’d like!

Fill each muffin tin with batter about ⅔ of the way. Top them off with some more chocolate chips and a small sprinkle of oats. 

Bake the muffins for about 23-25 minutes. You can test if they’re ready by inserting a toothpick into a muffin and making sure it comes out clean. 

Remove the muffins from the oven and let them cool. Enjoy!