These low fat, fiber-rich breakfast muffins come out very moist and tender. Bake up a batch today for breakfast tomorrow!
1-1/3 cup mashed ripe banana
3 tablespoons honey
1/3 cup applesauce (you can sub1/2 stick of butter, if you’d like)
1 teaspoon vanilla extract
1 cup all purpose flour
1 cup quick cook oats
1/2 teaspoon baking soda
2 teaspoons baking powder
1-1/4 teaspoons salt
1 teaspoon cinnamon
1 cup mini semi-sweet chocolate chips
- Preheat oven to 350
- Line muffin tin with paper muffin liners
- In large bowl, combine egg, banana, honey, applesauce and vanilla. In a separate bowl, sift together all dry ingredients.
- Fold flour mixture and oatmeal into banana mixture. Fold in chocolate chips. Use large cookie scoop to fill muffin liners (3/4 full).
- Bake in preheated oven for 15 min, or until light brown. Remove muffins from pan and place on wire rack to cool