Low FODMAP Breakfast Muffins with Banana, Cinnamon, Oats and Chocolate Chips
I love oatmeal flavored baked goods and chocolate chip baked goods - so the ultimate baked good is one that combines the two! These Banana Cinnamon Oat Muffins with Chocolate Chips are the perfect make-ahead food whether you are traveling, rushing in the mornings or just want to have a snack around the house! I like to pair these muffins with a hard boiled egg for a quick breakfast on a busy morning, or enjoy them with a cup of tea in the afternoon. These are low FODMAP and gluten free for those who need it, but I promise if you share with your friends, they'll never know!
Ingredients (yields 12 muffins):
Dry Ingredients:
2 C oats (purchase certified GF oats if needed)
*optional 1/4 C additional oats, kept separate, for topping
2 tsp ground cinnamon
2 tsp baking powder
1/2 tsp salt
1/2 C dark chocolate morsels (I like Enjoy Life brand or Ghirardelli brand semisweet chocolate morsels)
Wet Ingredients:
2 bananas (I recommend bananas that are yellow with a green tip for those following a low FODMAP diet. Otherwise, unripe or ripe bananas work well, with ripe bananas adding more sweetness. Both work well and taste great!)
1 egg plus 2 egg whites, scrambled, raw
2 Tbsp oil (I like to use avocado oil)
1/4 C maple syrup
1/2 C lactose-free milk (I use 2%, although any milk will work. If you are not following a low FODMAP diet and do not need to avoid lactose, you can use traditional, lactose-containing milk. You can also make this recipe dairy free if needed by swapping out the cow's milk for almond milk or rice milk, unsweetened.)
1 1/2 tsp vanilla extract
Nonstick cooking spray
Directions:
1. Preheat oven to 350 degrees F.
2. Spray baking sheet with nonstick cooking spray. Lay 2 C oats in a thin, even layer and toast in toaster oven at 350 degrees F for approximately 5 minutes. Alternatively, you can bake these in the oven. Remove and set aside.
3. Mash bananas with a fork in a large bowl. Bananas should be mostly smooth with small chunks.
4. Add eggs to bananas. Add oil, maple syrup, milk and vanilla extract. Mix ingredients with a spoon or rubber spatula until well combined and set aside.
5. Transfer toasted oats into a food processor. I like to use my Cuisinart mini food prep processor. Grind oats until a course flour-like consistency forms. Transfer to a separate, medium-sized bowl.
6. Add cinnamon, baking powder and salt to bowl with oats and mix with a spoon.
7. Add the dry ingredients to the bowl with the wet ingredients and mix with a spoon until well combined, being careful not to over mix. Let oat mixture sit for 8-10 minutes to allow the oats to soften.
8. Add chocolate chips and gently fold into batter.
9. Spray muffin tin with nonstick cooking spray. Spoon the mixture into the muffin tin until just filled (it will take about 2-3 heaping spoonfuls of batter per muffin). Sprinkle additional 1/4 C oats over the top of each muffin (optional).
10. Bake in oven at 350 degrees Fahrenheit for 25-30 minutes. A knife or toothpick inserted into the center of each muffin should come out clean. Enjoy!
These muffins will last for approximately 4-5 days in a sealed bag or airtight container.
Please Note: This recipe is free from gluten-containing ingredients, however, if you need to avoid gluten due to celiac, opt for certified gluten free ingredients, such as oats, chocolate and spices.
Nutritional Analysis Per Serving (1 serving = 1 muffin)
Calories 176 calories, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 16 mg, Carbohydrates 26 g, Fiber 3 g, Protein 4 g, Sodium 216 mg, Calcium 32 mg
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