Adding the rolled oats to these one bowl banana, oat and choc chip muffins really bulks them up and gives them more of a dense bread texture than a cake which makes it more filling. The dates add in extra natural sweetness and a fiber boost.
This recipe is so simple all you need to do is place all the ingredients into a bowl and mix by hand, too easy.
2 Overripe Bananas, mashed
1/2 Cup Raw Sugar
1/2 Cup Olive Oil
1 1/2 Cups Self Raising Flour
1/2 Cup Rolled Oats
1 Tsp Bicarbonate Soda
3/4 Cup Milk of choice
1/2 Cup Dark Chocolate Chips
1/2 Cup Dried Dates, chopped
LET’S PUT IT ALL TOGETHER
1. In a medium sized mixing bowl add all of the ingredients and mix until combined.
2. Pour into a 12 hole lined muffin tray. Sprinkle on extra oats and chocolate chips and place into a pre-heated 180 degree Celsius oven to bake for 15 minutes or until they bounce back when touched.
Allow to cool in the tray for 5 minutes before transferring to a cooling rack to cool completely.
Store in an air-tight container in the fridge for up to 5 days.
Freezer friendly: place in an airtight freezer safe container and freeze up to 3 months. Alternatively they can be placed in zip lock bags.
I made these today and they are relish!!!! Might be my new go to recipe for those left over bananas.