Yesterday, I decided to make an oatmeal cupcake and while waiting for the cupcake I was doing some chores and when I got back, I was shocked because there was no fire, my husband turned off the gas before he left so I have to bake the cupcake again and I don’t know how many more minutes I need to bake it. Grrr!
So what happened to my oatmeal cupcake….the top and bottom was over bake and the middle was under bake and it has no taste. Honestly, I can’t explain the taste, I asked my husband to taste it and same reaction but because he was guilty, he said “I will eat it for you”. I checked the recipe again and there was no sugar but there is 3 tbsp of chocolate chips which I did not include in the recipe. Epic failure! I will never try this recipe again. Hehe!
Sharing the recipe from Green Lite Bitessite
3 mashed bananas (the more ripe the better!)
1 cup vanilla Almond milk (you could use skim but you may want to add a little sweetener)
1 tbsp Baking powder
3 cups (240g) Old Fashion or Rolled Oats
1 tsp vanilla extract
3 tbsp (42g) mini chocolate chips
Preheat oven to 375 degrees
Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.
Spray a muffin pan and/or liners with with non-stick spray.
Stir the chocolate chips into the oatmeal batter.
Divide batter into 15 muffin cups. They should be just about filled.
Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.