It’s almostttt the weekend, which means I will finally have a moment to relax and recover from this crazy busy week! As I’m sure a lot of you understand, being a student means that your schedule is bound to change every so often (depending on if you are on the quarter/semester On-the-go Breakfast Muffins systems) and because I just started working out in Santa Monica, meaning over 2 hours of traffic each day, I have found it to be harder to maintain a healthy diet. While adjusting to my new schedule, I will have to brainstorm some quick and easy snacks that I can always have with me on-the-go!
These low-fat banana oatmeal chip muffins are a great way to start your day and because these days I’ve been getting ready and going to work straight from the gym, they will be a perfect on-the-go breakfast that I can eat while on the road! “These tender banana muffins are so delicious that your friends, family, and co-workers won’t realize they’re made with wholesome oats and whole wheat flour. I made these muffins tonight and I cannot wait to eat them for breakfast tomorrow!
Low-Fat Banana Oatmeal Chip Muffin
- 3 large ripe bananas (mashed)
- 1/2 cup brown sugar
- 1 chia egg (1 tbsp chia seed + 3 tbsp water)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/3 cup applesauce (unsweetened)
- 1/2 teaspoon salt
- 1/2 cup carob/cacao chips
- Preheat your oven to 350 degrees.
- In a small bowl, make your chia egg by mixing 1 tbsp chia seeds with 3 tbsp warm water. Mix and set aside.
- Add all dry ingredients into a bowl and mix. In another bowl, mix all wet ingredients (including the chia egg). Mix the dry ingredients with the wet ingredients and mix until all ingredients are well-incorporated.
- In a well greased muffin pan (I used Pam cooking spray), spoon the mixture into each cup (the cups should be around 3/4 full).
- Bake for 20-25 minutes.
- Remove from oven and allow it to cool for 10 minutes.