Chocolate Chip Cookie Banana Muffins
Seriously, it is an amazing combo. The cookie muffin! Tastes like a cookie, but soft like a muffin.
Servings: 30 mini muffins
Preheat oven to 350° F.
Line a mini muffin tin with mini cupcake liners.
Combine the flour, oatmeal, baking soda and salt in small bowl. In a large mixing bowl, or bowl of a stand mixer, beat the butter until light and fluffy. Beat in the mashed banana. Add the brown sugar, sugar and vanilla extract and beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips using more or less depending on how much chocolate you like. Obviously, around here the only choice is - very chocolatey!
Drop about a teaspoon or so of batter into each cupcake liner. Liners should be filled pretty close to the top, but with just a little room left.
Bake for 13 to 18 minutes or until the tops of the muffins have crisped and turned golden brown. Allow to cool (or not).
Calories: 160kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 115mg | Potassium: 36mg | Sugar: 13g | Vitamin A: 40IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 0.6mg