#1,775: Banana Chocolate Chip Oat Muffins

Remember when we were younger and we'd pray so hard for a snow day.  Then we'd watch our school name go across the bottom of the TV screen and we'd be so excited to stay home.  Yeah, it's not like that for me anymore.  Now the call comes in before 5 am and I grumble that we can't go to school....especially when school gets cancelled and there isn't any snow on the ground yet!!  Anyway....an unexpected day off of school means I get to pull one of my little ones into the kitchen with me to whip up a quick (semi-healthy) breakfast!.  

I say these Banana Chocolate Chip Oat Muffins are semi-healthy because they have a combo of ground oats (oat flour) and whole wheat flour, but they also have chocolate chips and quite a bit of brown sugar.  But when everything else is healthy the brown sugar calories don't count, right?  Right?!?!

Here's what I learned about these muffins.....
1.  Don't turn around and stop paying attention to your kids because one unnamed child (see below) will eat FOUR of them when you aren't watching.  I guess he enjoyed them. 

2.  Make a double batch and freeze them if necessary.  That would NOT be necessary in this house because they will get eaten super fast.  (Like faster than a teacher leaving a building on the first day of summer...I am NOT talking from experience...ha!).  

3.  You don't need have to wait for a snow day to make these muffins.   

¾ cup brown sugar

4 Tbsp butter

4 Tbsp coconut oil

2 eggs

3 tsp vanilla extract

3 over-ripe bananas

1 cup oat flour (or about 3/4 -1 c ground oatmeal)

1 cup whole wheat flour

1 tsp baking soda

½ tsp salt

1 cup chocolate chips

In a mixing bowl, cream sugar, coconut oil and butter.

Add eggs, vanilla and bananas until thoroughly blended.

Add flours, baking soda and salt and mix until just combined.

Add chocolate chips and mix just a couple of rotations.  

Spoon ¼ cup of batter into a muffin tin lined with paper cups.

Bake at 350 degrees for about 20-30 minutes, or until the tops are dark golden brown.  Cool for a few minutes before removing to a rack to cool completely.  Store in a sealed container.