I was up at 5am today. Early enough that I finished two cups of coffee before the sun even came up. Usually, I'm hitting the snooze button at 6am, sometimes even at 6:30am... playing the can-I-still-get-ready-and-get-lunches-packed-in-less-than-an-hour game with myself every time I whack the alarm clock.
But this morning I was on a mission. Evenings have been busy since school and hockey have started back up. We spent most of the weekend at a hockey tournament, and even though I was patting myself on the pack for getting the laundry done, the much needed trip to the grocery store didn't happen. Instead we were picking up milk, bread, bananas, juice, hot dogs, and pizza on our way back and forth to the tournament.
Last night, after spending the evening back at the rink, I realized there wasn't a bagel or slice of bread left in the house. No cold cuts, no cream cheese. The staples required to feed my sandwich and bagel loving crew were gone, and I was too tired to do anything about it. So I did what I've done many times before. I set my bread maker on time delay, and got busy making pizza buns bright and early this morning.
Of course, there weren't any granola bars left either...just three empty boxes sitting in the cupboard masquerading as granola bars. So while the pizza buns were rising, a quick batch of muffins took shape.
Banana Oatmeal Chocolate Hemp Seed Muffins
- 1 cup rolled oats
- ½ cup plain yogurt
- ½ cup milk
- 1 ½ cups flour
- ½ cup brown sugar
- ¼ cup cocoa powder
- ¼ cup hemp seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
- 3 ripe bananas - mashed
- ⅓ cup oil
- 1 egg
- ½ cup chocolate chips
- Pre-heat oven to 375°F and line a muffin tin with 12 baking cups.
- In a large bowl, mix together oats, hemp seeds, yogurt and milk. Set aside to soak for 10 minutes.
- Meanwhile, whisk together remaining dry ingredients in a small bowl: flour through nutmeg.
- In a medium bowl, whisk together mashed bananas with oil and egg. Add to the soaking oat mixture and stir to combine.
- Slowly add the wet ingredients to the dry ingredients, stirring until just barely combined. Stir in chocolate chips. Do not overmix or you’ll end up with tough, dry muffins.
- Scoop batter evenly into 12 lined muffin tins, filling each to about 3/4 full. Bake until toothpick comes out clean, about 20 minutes.
This made 18 small muffins. I should have doubled the recipe!
Click here to go to my Pizza Buns recipe:
And if you're looking for another chocolatey oatmeal muffin, try this one. It has pumpkin, flax, and chia seeds: