Chocolate Chip Oatmeal Cookie Muffins {Delish Dish | Recipe | Vegan & Paleo Friendly}

I'm normally not a pancake girl mostly because I seriously cannot flip a pancake without make it look more like a splatter on the wall then that perfectly round shape we are all so familiar with that we call a "pancake." So, when I found this recipe for chocolate chip oatmeal cookie pancakes that were ridiculously healthy, and even more delicious I knew I had to figure out a way to make these for breakfast, like every day. 

Being a mom, heating up the skillet every morning isn't practical either so I decided to convert this recipe into a muffin recipe.

After a bit of trial and error I altered the original recipe found here (http://minimalistbaker.com/chocolate-chip-oatmeal-cookie-pancakes/) into a muffin recipe.

This recipe can be converted easily to be vegan or paleo but note I haven't tried the different flours which may change the amount of liquid you need to add to get the right muffin texture.

Oh and did I mention these are toddler approved? I love my little hand model.

 

Chocolate Chip Oatmeal Cookie Muffins Recipe

Makes: 12 muffins
Prep Time: 10 minutes
Cook time: 18-20 minutes
Total time: 30 minutes

Ingredients:

  • Spray Oil
  • 2 very ripe medium banana 
  • 2 teaspoon baking powder
  • 1 flax egg (1/4 cup flaxseed meal + 1/4 cup and 1 Tbsp water)
  • Dash of salt
  • 1 teaspoon vanilla extract
  • 2 Heaping Tablespoon peanut butter (or any other nut butter)
  • 2 Tablespoon canola oil (or coconut oil melted)
  • 1/2 cup plain almond milk (or sub other milk)
  • 1 cup rolled oats (or gluten free oats)
  • 1/2 cup whole wheat flour (or sub other flour)
  • 1/2 cup semisweet chocolate chips (non-dairy for vegan or omit for paleo) 
  • 1/4c maple syrup for extra sweetness (optional, I don't make mine with this as it is sweet enough for me.)

Instructions:

  1. Preheat oven to 350 Fahrenheit. Prepare muffin pan with muffin liners or silicon muffin holders. Spray with oil. (I love trader joe's coconut oil spray)
  2. Prepare flax egg by mixing together flaxseed meal and water. Let stand for 3-5 minutes.
  3. Mash your bananas with 2tsp baking powder. I found a good ole fork the best to do this
  4. Add flax egg, oil, salt, vanilla, nut butter, milk and stir. I continued to stir with a fork as the nut butter is very think to mix in well.
  5. Stir in oats and flour until combined. Don't over mix
  6. Pour in chocolate chips and fold in gently. 
  7. Spoon batter into muffin tins until they are 2/3 full. Depending on your muffin tin size you may have some batter left over. 
  8. Bake at 350 Fahrenheit for 18-20 minutes until a tooth pick comes out clean from the center of a muffin. 
  9. Let cool and enjoy warm or store in an air tight container for up to 5 days. Warm up in the microwave for 8 seconds to enjoy again!