Ingredients:

  • 2 cups (180g) rolled oats
  • 1 tsp (5g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 2 medium (225g) overripe bananas, mashed
  • 1/2 cup (120ml) milk
  • 1 large (50g) egg
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (35g) mini chocolate chips
  • 1 tbsp (16g) chia seeds

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin thoroughly or line with paper cups.
  2. In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir until evenly distributed.
  3. In a separate bowl, mash the bananas until smooth. Whisk in the egg, milk, maple syrup, and vanilla until the mixture is a uniform color.
  4. Pour the wet ingredients into the dry base. Fold gently with a spatula until just combined, then fold in the chocolate chips and chia seeds.
  5. Divide the batter evenly among the 12 muffin slots. Bake for 25–30 minutes until the tops are light mahogany and firm to the touch.
  6. Allow the cups to cool in the pan for 10 minutes to solidify the structure before moving to a wire rack.