3 Very ripe bananas, mashed
1 C Vanilla Almond Milk (I used original flavor almond milk and it was still yummy) or cow's milk
1 T Coconut Oil (optional: helps to moisten the oats a little more and make the outer layer crisp)
1 T Baking Powder (Yes, Tablespoon)
3 C Old Fashioned, Quick, or Gluten-Free Oats (I know, that's a lot of options ;)
1 tsp Vanilla
As many MINI chocolate chips as you like (I used about 1/2 C)
PREHEAT OVEN TO 375* (I put that in bold type because I seem to always forget this step)
First, mash your bananas
Mix together all of the ingredients except for the chocolate chips and
let the batter sit while you're preparing the muffin tins.
*This is really important in this recipe because it gives the oats a chance to release their natural thickening agent.* I was AMAZED at how these turned out looking like I had added flour.
Give your batter another quick stir as you add the chocolate chips.
Evenly divide the batter into approximately 15-18 muffins. (Or 6 mini bundt ca)
Bake 20-30 minutes. My first time making this recipe I used regular muffin tins with liners. You can attempt to eat them while they're hot, but the muffin liners may not come off very easily. You'll definitely have a better time getting them off when they're cool.
Have I mentioned what a great texture these guys have? Great texture.
*Adapted from Green Lite Bites Banana Oatmeal Cups with Chocolate Chips