I am a HUGE fan of muffins! Doesn’t the word muffin sound so much better than cupcake? These recipes could possible qualify for being a cupcake because they both are sweet and delicious, but the fact they each have a few healthy aspects makes me feel okay about eating several for breakfast. If you need a quick muffin recipe for your holiday breakfasts, this recipe is delicious.
These muffins also use food storage items which is a great way to learn to use the food you are storing. Chocolate chips are a must-have in my food storage. The sweet little bursts of chocolate make any recipe special. Remember to check out all of the BEST grocery deals in your area for FREE! That’s right. For free! Check out what’s on sale in your area and stock up when items go on sale for their lowest prices. Share with your friends and family so they can save too!
Ingredients
- 2 cups smashed bananas about 4 bananas
- 2 eggs
- 1/2 cup applesauce
- 1/2 cup oil
- 1 1/4 cup brown sugar
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. nutmeg
- 3 tsp. cinnamon
- 2 cups quick or regular oats
- 1 cup oat flour or more oats
- 1 1/2 cup flour
- 1/2 cup wheat flour
- 1 1/2 cup butterscotch chips
Instructions
- Mix together the smashed bananas, eggs, applesauce, oil and brown sugar in a mixing bowl with an electric beater. Once smooth, add the remaining ingredients to the muffins and mix until combined, adding the chocolate chips at the very end.
- Line muffin tins with cupcake liners. Pour a 1/4 cup of the batter into each muffin tin.
- Bake at 350 for 15-17 minutes, or until muffins are cooked through and lightly golden brown.
