Doesn’t that sound decadent and delicious? They are, but they are also packed with protein, potassium and fiber to get you fueled up in the morning, or power your kids through that after school slump. If your kids are anything like my boys, they need a filling snack to recharge. Luckily it’s not hard to get them to eat these!
These are so fun and cute as mini muffins. If you don’t have a mini muffin baking pan, you should get one, trust me. Mini muffins are super easy to eat in a rush, easy to pack for lunches or my favorite, a breakfast the kids can make for themselves! These tiny temptresses are sure to please. Now if you’ll excuse me, I must grab at least one before the boys eat them all and then hide them from myself!
[ingredients title=”What you’ll need”]
- 2 Ripe Bananas
- 4 Eggs
- 1/2 Cup Greek Yogurt
- 1/2 Tbsp Vanilla extract
- 1/2 – 1 Tbsp Raspberry extract
- 2 Cups Rolled Oats (plain)
- 6 Tbsp Dark Chocolate Cocoa powder
- 1/2 Cup Sugar
- 1/2 tsp salt
- 1/2 Tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 cup mini chocolate chips (optional)
- 1/4 Cup Confectioners’ Sugar
- Blender or food processor
[directions title=”Prep + Bake”]
- Pre Heat Oven to 350* – grease or spray pan, or line with cups
- Pour two cups of rolled oats into your blender or food processor and pulse until it looks like flour. If it is still a tad chunky pulse again. It is perfectly fine to have an uneven flour. Set aside.
- Mash up the bananas in the bottom of a large bowl until smooth.
- Add eggs, Greek yogurt, and both extracts. Add more or less raspberry to your liking. Mix the wet ingredients until well combined.
- Pour all dry ingredients into a separate bowl and mix to combine. You can also start with the oat flour and just pour it on top of the wet, then the rest of the dry ingredients, and mix them together on top of the batter. Either way works fine.
- Once the dry ingredients are mixed together, begin to slowly fold the dry and wet together to combine. If you want to add chocolate chips or nuts now would be the time.
- Bake at 350* for about 20 minutes, or until a tooth pick comes out clean.
- Take the powdered sugar and sift over top of the muffins while they are still in the pan, then take them out to cool.
Store in an air tight container or divide a few into zip lock bags for a grab and go snack, that is if you have any left overs!
Makes 48 mini muffins
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Author: Chelsea Crosby