Ingredients
- 1 1/4 cups all purpose flour (or use half whole wheat flour)
- 1 cup oatmeal uncooked
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1/2 cup ripe bananas, mashed (about 1 large)
- 1 teaspoon vanilla extract
- 1/2 cup chocolate mini-chips
scroll for more
Banana Oatmeal Chocolate Chip Mini Cakes
Time: 20 minutes prep, 10 minutes cook
Servings: 36
Directions
- Heat oven to 400 degree F. Line 36 miniature muffin baking cups with paper baking cups, or grease bottoms only.
- In large bowl combine flour, oats, granulated sugar, baking powder, baking soda and salt.
- In medium bowl beat egg; add buttermilk, oil, bananas and vanilla, blending well. Add to dry ingredients all at once with the mini-chocolate chips, stirring just until dry ingredients are moistened; do not overmix.
- Fill muffin cups almost full. Bake 10-12 minutes or until wooden toothpick inserted in center comes out clean; remove from oven.
- Allow mini-cupcakes to remain in pan a few minutes to set, then remove from pan to a wire rack to cool.
scroll for more
Summary
Mini-cakes with oatmeal, buttermilk, bananas and mini-chocolate chips......what’s not to like here? These make special treats for brunch or afternoon snacks, If you prefer to use regular milk rather than buttermilk, use 2 teaspoons baking powder and 1/4 teaspoon baking soda in place of that listed below. To make standard-size, line 12 medium muffin cakes with paper baking sups and bake 18-23 minutes.
