Monday, May 27, 2013

Banana Chocolate Chip "Muffin"

Yep I know what you all are thinking, seriously another muffin recipe? But this is really not a muffin. This is more in the category of deep dish cookie, yes it's that good and even healthy, pretty amazing if you ask me.

Chocolate Chip Banana Muffin - Edible Perspective

These have been the perfect sweet treat the past two nights. I warm mine up in the microwave and the chocolate chips melt and become all gooey, it's like a mini chocolate chip oatmeal pile of goodness. You will not be disappointed by these.

The original recipe has the measurements for one serving just FYI. Once cooled I covered my ramekins in foil and they are good to go in the refrigerator for a few days.

Chocolate Chip Banana Muffin slightly adapted from Edible Perspective
  • 1 well-mashed banana, very ripe 
  • 6 teaspoons maple syrup
  • 3/4 teaspoon vanilla extract
  • 1/4 + 1/8 teaspoon baking powder
  • tiny pinch of salt
  • 15 tablespoons rolled oats
  • 3 tablespoon almond meal
  • 5 tablespoons chocolate chips
  1. Preheat your oven to 350* F and grease 3 oven-safe ramekin.
  2. In a small bowl, mash the banana until very wet and egg-like.
  3. Mix in the maple syrup, vanilla extract, baking powder, and salt.
  4. Add the rolled oats and almond meal and mix until well combined.  Mixture will be thick.
  5. Fold in chocolate chips and divide the batter into the ramekins.
  6. Bake for 17-21 minutes until the top is set when touched.  Let cool 5 minutes then remove from the ramekin and eat.

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