Oat-Chocolate-Banana Muffins

Complete and healthy, these muffins are perfect for a quick breakfast or a snack on the go. Easy to slip into a lunch box or a racing backpack, they will quickly prove popular with the whole family!

Ingredients for 12 muffins

  • 1 ripe banana
  • 200 ml of semi-skimmed milk (2% fat – LOW FAT)
  • 2 eggs
  • 100 g of flour
  • 50 g of oats
  • 60 g of milk chocolate chips
  • 1 teaspoon of baking powder
  • 1 pinch of salt

Directions

Preheat oven to 180°C / 375 °F.

Step 1:

Mash the banana with a fork.

Step 2: 

In a mixing bowl, mix the banana, milk and eggs.

Blend the mixture until you get a smooth mixture without a piece of banana.

Step 3:

Mix together flour and baking powder. Then gradually add to the previous mixture.

Add the pinch of salt, the oats and the chocolate chips. Mix.

When you get a homogeneous mixture: your muffin dough is ready.

Step 4:

Place your muffin cups on a baking sheet.

Grease your moulds if necessary:

  • The recipe contains little fat, so if your moulds are not non-stick or silicone, rub the inside of your moulds with absorbent paper slightly soaked with sunflower oil.
  • If you use silicone moulds, pass them under the cold water before filling them to moisten them

Pour the dough into the moulds.

Bake the muffins for 25 minutes at 180 ° C / 375 ° F.

Step 5:

Unmould the muffins.

Let cool before serving.

These muffins keep for 2-3 days in an airtight container at room temperature. You can also freeze them in an airtight bag.

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