Banana Oat Chocolate Chip Muffins

Preheat oven to 375F. Grease muffin cups thoroughly.

Combine the oats, flours, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Mix well (I use/love my KitchenAid for this!).

With a hand mixer in a medium bowl, beat bananas into mush. I beat mine a lot since we don’t like chunks of banana in our muffins.

Add egg, applesauce, and cinnamon and beat until smooth and well-blended.

With stand mixer on slow or stir, slowly add banana mixture to dry mix. Mix until all ingredients are completely incorporated and moist.

Fold in mini chocolate chips by hand or with mixer on “stir” (this is a wet, thick batter, so hand mixing will be a work out!).

Spoon into muffin cups until they are almost completely full.

Bake for 22 minutes or until lightly springy to the touch.

Let cool completely on wire racks before removing from pan. These are so moist that if you don’t, they’ll fall apart in your hands.

These freeze great for quick, healthy school day breakfasts!