Banana Oatmeal Breakfast Muffins

Breakfast is a very important meal to us. Apart from what experts say, we believe eating breakfast is essential so that we don't get cranky before lunch. (No rumbling tummies around 11am!) But, it's really hard to get up in the morning and have to prepare something, and on the days that we don't want smoothies, but need to get rid of those overripe bananas, simple muffins are made (and eaten for the rest of the week).

Yes, breakfast muffins are the way of the future. 

This recipe is healthy, packed with protein, fiber, potassium and chocolate chips

Ingredients (yields 15-18): 

3 mashed bananas 

1 cup almond milk (or soy, but almond milk is delicious)

2 eggs

1 tbsp baking powder 

3 cups steel cut oats (or rolled oats. they work too)

1 tsp vanilla extract 

chocolate chips (at your own risk! we prefer to use plenty) 

Procedure: 

1. Preheat the oven to 370F
2. Mix bananas with almond milk, eggs and vanilla extract
3. Add the baking powder and oats to the mix and stir until even. 
4. Grease, or line the muffin tins. Either would do
5. Mix a million pounds  the chocolate chips until you think you have enough. (We normally use about 50-60g) 
6. Place batter in the muffin tins. Keep in mind these don't rise as much as regular muffins do.  
7. Bake for 18-25 minutes (until tops are golden brown) and cool for 10-15 minutes. To reheat just place in the microwave for 15-20 seconds. 

Muffins are the way of the breakfast future.