I’m normally not a pancake girl mostly because I seriously cannot flip a pancake without make it look more like a splatter on the wall then that perfectly round shape we are all so familiar with that we call a “pancake.” So, when I found this recipe for chocolate chip oatmeal cookie pancakes that were ridiculously healthy, and even more delicious I knew I had to figure out a way to make these for breakfast, like every day.
Being a mom, heating up the skillet every morning isn’t practical either so I decided to convert this recipe into a muffin recipe.
After a bit of trial and error I altered the original recipe found here (http://minimalistbaker.com/chocolate-chip-oatmeal-cookie-pancakes/) into a muffin recipe.
This recipe can be converted easily to be vegan or paleo but note I haven’t tried the different flours which may change the amount of liquid you need to add to get the right muffin texture.
Oh and did I mention these are toddler approved? I love my little hand model.
Chocolate Chip Oatmeal Cookie Muffins Recipe
Makes: 12 muffins
Prep Time: 10 minutes
Cook time: 18-20 minutes
Total time: 30 minutes
- Spray Oil
- 2 very ripe medium banana
- 2 teaspoon baking powder
- 1 flax egg (1/4 cup flaxseed meal + 1/4 cup and 1 Tbsp water)
- Dash of salt
- 1 teaspoon vanilla extract
- 2 Heaping Tablespoon peanut butter (or any other nut butter)
- 2 Tablespoon canola oil (or coconut oil melted)
- 1/2 cup plain almond milk (or sub other milk)
- 1 cup rolled oats (or gluten free oats)
- 1/2 cup whole wheat flour (or sub other flour)
- 1/2 cup semisweet chocolate chips (non-dairy for vegan or omit for paleo)
- 1/4c maple syrup for extra sweetness (optional, I don’t make mine with this as it is sweet enough for me.)
- Preheat oven to 350 Fahrenheit. Prepare muffin pan with muffin liners or silicon muffin holders. Spray with oil. (I love trader joe’s coconut oil spray)
- Prepare flax egg by mixing together flaxseed meal and water. Let stand for 3-5 minutes.
- Mash your bananas with 2tsp baking powder. I found a good ole fork the best to do this
- Add flax egg, oil, salt, vanilla, nut butter, milk and stir. I continued to stir with a fork as the nut butter is very think to mix in well.
- Stir in oats and flour until combined. Don’t over mix
- Pour in chocolate chips and fold in gently.
- Spoon batter into muffin tins until they are 2/3 full. Depending on your muffin tin size you may have some batter left over.
- Bake at 350 Fahrenheit for 18-20 minutes until a tooth pick comes out clean from the center of a muffin.
- Let cool and enjoy warm or store in an air tight container for up to 5 days. Warm up in the microwave for 8 seconds to enjoy again!
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