Since this is the beginning of the post, you probably haven’t read down to the ingredients list yet. You probably saw the word “chocolate”, and thought, “I’m in”. Then you saw banana and oats and decided you could live with those two ingredients in your “healthy” muffin. That’s about all you know right now.
Let me tell you. I have a 6 year old who asked for more of these muffins. And, aside from the tiniest amount of mini chocolate chips, there are no refined sugars, only natural sugars. OH, and they’re actually really good, and moist, and you can eat one and feel really good. Actually, you could eat two and feel really good.
You have to blend this batter. It won’t work if it’s not blended together. It’s the blending of the bananas and the prunes that adds the moisture. Blending the oats replaces the flour. The prunes add an amazing natural sweetness.
I absolutely love prunes. I loved prunes before they got fancy with their marketing and started calling them “dried plums.” It’s genius though. “Prunes” have such an old person reputation. I think they are delicious.
If you have a hard time getting fiber in your day, make these. You can also freeze them and take them out of the freezer when you’re short on time. These were a lifesaver for me when I needed a quick snack to take with me to teach. They are definitely satisfying.
Don’t let their plain jane look fool you. Give them a try and I have a feeling you’ll be making these more often than you thought.
- 2 cups rolled oats, not quick cooking
- 3 medium ripe bananas – the softer the better
- 2 large eggs
- 1.5 teaspoons baking powder
- 12 prunes
- 1/2 teaspoon salt
- 1/4 cup chocolate chips
- non stick cooking spray
- Preheat oven to 350°F
- In a large food processor or high powered blender, combine oats, bananas, eggs, baking powder, prunes, and salt
- Blend until smooth
- Stir in chocolate chips
- Fill a 12 cup standard size muffin tin, filling each each almost full
- Bake for 15 minutes or until a toothpick inserted into the center comes out clean