I rarely go to the grocery store specifically for ingredients for something I want to make, so I usually just tweak and make do with what I do have on hand.
This was my inspiration recipe that I tweaked tonight.
Banana Nut Muffins
Banana Chocolate Chip Muffins
And the olive/coconut oil was more of an experiment to see if there was a major difference. I did not notice any big difference.
I had cashews and pecans that I was nearly out of, so they were perfect to combine, chop and throw in.
- Preheat oven to 400°
- Mix rolled oats, yogurt and milk together in a bowl. Let stand for 10 minutes.
5. Now add dry mixture to wet mixture and mix together well. Add in nuts / chocolate chips.
6. Fill greased or lined muffin cups 2/3 of the way. Bake for approximately 16-20 minutes.
I was ready for a doubled recipe of 24 muffins, but had extra batter, so this really yielded 30 muffins.
They turned out great! These freeze well and make an easy and quick on-the-go breakfast- just microwave for 30 seconds or less.
2 tablespoons brown sugar
2 teaspoons cocoa
1 dash salt
1 cup coconut milk
1/4 teaspoon vanilla extract
IT WAS DELISH!
Stay tuned for more healthy muffin twists...tasty spinach muffins coming soon!