YUM!!! You guys!! I AM SO EXCITED to share with you one of my all time favorite recipes… near and dear to my heart! People have lined up at my door to get their hands on this one so handle it with care! I seriously LOVE this recipe SO much.

I hope that when I pass away someday that someone will stick one of these in my grave with me.. or maybe by my gravestone “She was a lover and creator of the best banana muffin ever known to man.”

I had a hard time even taking these photos because my lense was fogging up so bad from all the tears of joy that were had over the final crafting of this post. Okay I’m only joking, but hopefully you catch my drift.

These things are ICONIC. Every mom, dad, child that lives within a 30 mile radius of me has probably experienced these muffins at my house before.

YOU CAN FREEZE them so easily! Let them cool and I’ve found they freeze incredibly well for a couple weeks! I usually make a big batch before we go on vacation and stick them in the freezer so that when we get home after an exhausting travel day, we pop them out and have an incredible little filler meal.

They are incredibly filling, satisfying, healthy, protein packed, fun to eat, and decadent in every way, and super easy to make. I hope your family and friends enjoy them as much as mine!

Substitutes: If you don’t have all the seeds on hand, you could use chopped pecans, chopped walnuts or just skip some if you don’t want to take an extra trip to the store! I think maple syrup makes it turn out the best, but you can always use honey or coconut sugar too. Oats…. well don’t substitute those. Bananas: be sure to measure out properly as it can result in a totally different muffin!

Dedications: I’d like to dedicate these muffins to my sister Ava (Duiy) who is my number one muffin consumer, and my brother in law tay tay and sister Sarah who have been asking me to share the recipe for years now. Love you guys and here it finally is! Also thank you to all my subscribers who make doing this SO fun and so worth it!

Happy baking and as always message or comment with questions or thoughts!

XX Shea Steady

Ingredients

▢ 2 Cups Ripe Banana (Mashed)

▢ 2 Cups Oat Milk

▢ 3 Jumbo Eggs

▢ 1/3 cup Maple Syrup

▢ 1/\3 Cup Olive Oil

▢ 1 Tablespoon Coconut Oil (Melted)

▢ 3 Teaspoons Pure Vanilla

▢ 1/4 cup Pumpkin Seeds

▢ 1/4 cup Ground Flax seed

▢ 1/4 cup Hemp Seeds

▢ 1/4 cup Chia Seeds

▢ 1/4 cup Shredded Coconut or flakes

▢ 1 Teaspoon Cinnamon

▢ 1/2 Teaspoon Pink Himalayan Salt

▢ 1 1/2 Teaspoon Baking Powder

▢ 1 1/2 Cups Semi Sweet Chips

▢ 4 1/2 Cups Old Fashioned Rolled oats (I use GF)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners and spray lightly with avocado oil spray.
2. In a large bowl, mash the ripe bananas with a fork until smooth.
3. Add in the oat milk, eggs, maple syrup, Vanilla, and olive oil. Stir until well combined.
4. In a separate bowl, mix together the GF rolled oats, ground flax seed, hemp seeds, pumpkin seeds, chia seeds, shredded coconut, cinnamon, pink Himalayan salt, and baking powder.
5. Incorporate the dry ingredients into the wet ingredients, stirring until just combined.
6. Gently fold in the dark chocolate chips and let the mixture settle for about 10-15 mins (this allows the oats to soak up some of the liquid
7. Spoon the batter with a 1/4 cup into the prepared muffin tins (makes 24) , filling each cup about 3/4 full.
8. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
10. Serve and enjoy these sweet and nutritious Oatmeal banana Chocolate chip muffins!