Oatmeal Chocolate Chip Muffins

These tasty muffins come from Pinterest, and were quite a fantastic find; the original recipe is from Green Lite Bites. They didn't last 3 days at our house. My gluten eating sisters were visiting at the time, and said that I should definitely make them again.

Ingredients
3 ripe bananas (the riper the better)
1 cup almond milk
1/2 cup egg substitute (2 eggs)
1 Tbsp. baking powder
3 c. old fashioned oats (not quick oats)
1 tsp. vanilla
3 Tbps. chocolate chips

Directions
Preheat oven to 375°F.

Peel bananas and place in an electric mixer and "mix" until well mashed.

Add remaining ingredients, minus the chocolate chips. Mix until well combined.

Stir in the chocolate chips by hand. Feel free to add more if it doesn't look like there's enough.

Let mixture sit, to allow the oatmeal to absorb some of the liquid.

Prepare one and a half cupcake trays with liners (about 16 muffins).

Fill papers until about 2/3 to 3/4 of the way full.

Bake for 20 to 30 minutes, until edges are slightly browned. Remove from tray, and place on cooling racks.*

ENJOY!

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*NOTE: The papers can be difficult to peel off if not fully cooled , as shown at right. So be sure to allow enough time for them to cool completely.

Click image to enlarge.