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Kids
Saturday Kids Cooking Classes
Kids After School Program
Just For Teens
Kids Birthday Parties
Kids Camps
Spring Camp
Summer Camp
Winter Camp
Day Camps
Special Events
Gingerbread House Decorating
Mommy and Me
Adults
Adult Classes
Adult Party
Business Parties
Special Events
Miami Latin Celebration
Business
Field Trips
Something Else...
Team
Blog
Frequently Asked Questions
Beer and Wine Add On
Summer Camp Image Gallery
Join Our Team
Photos and Videos
Our Videos & Reviews
Buy a Gift Voucher
Memberships
Take A Virtual Tour
Venue Gallery
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Contact Us
Recipes
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Pin
Healthy Banana Oat & Chocolate Muffins
Course
Breakfast, Snack
Cuisine
American
Keyword
kids, muffins, rolled oats
Servings
12
muffins
Author
Chef Maria Cummins
Equipment
Cupcake Tray
2 Bowls
Whisk
Rubber Spatula
Ingredients
3
cups
rolled oats
(or old-fashioned oats)
2
tbsp
brown sugar
(light)
½
tsp
cinnamon
¼
tsp
salt
(we use Himalayan)
1
tsp
baking soda
2
large
eggs
¼
cup
honey
2
bananas
(mashed)
2
tsp
vanilla extract
1
cup
oat milk
¼
cup
coconut oil
(melted)
½
cup
semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F.
Grease a muffin pan with nonstick cooking spray.
In a large bowl combine the oats, sugar, cinnamon, salt, and baking soda.
In a medium bowl combine eggs, honey, mashed bananas, vanilla, oat milk, and coconut oil.
Add the wet ingredients to the dry ingredients. Stir until combined, do not overmix.
Fold in the chocolate chips.
Scoop batter evenly into the prepared muffin tin.
Bake for 20 minutes or until set and the tops are slightly brown.
Allow the muffins to cool in the pan for 10 minutes then remove to cool completely.
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