Strawberry Banana Oat Chocolate Chip Muffins

Preheat oven 425*F.

Ingredients:

*2 Large Ripe Bananas, Smashed

*1 and 3/4 cup Diced Strawberries, set 1 and 1/4 cups aside

*1/3 cup Extra Light Olive Oil or Vegetable Oil, I like half of each

*1/4 cup Sugar

*1/4 cup Brown Sugar

*1 Large egg

*1 teaspoon Vanilla Extract

*1 cup All-purpose Flour, plus 2 tablespoons set aside

*1/4 cup quick Oats, blended fine, more for topping

*1/4 cup Rolled Oats, blended fine

*1 teaspoon Baking Soda

*1/2 teaspoon Sea Salt

*1/2 cup Semi-sweet Chocolate Chips, divided

*12 Cupcake cups

Directions:

Combine in a bowl the bananas and 1/2 cup of the strawberries and smash them with a fork and add the sugar and brown sugar, stir to combine. Set aside.

In a one cup measuring cup add the oil, egg and vanilla to the banana mixture, whisk with a fork and add to the banana mixture. Stir together. Set aside.

Then in a larger separate bowl add the flour, oats, salt and soda. Then add the 2 above wet mixtures to the dry flour mixture. Stir to combine.

Take one cup of the strawberries, (Leaving 1/4 cup of the strawberries for topping each muffin before baking.) add 2 tablespoons of flour to the cup of strawberries, toss to coat, then stir carefully into the batter along with 1/4 cup of the chocolate chips.

Using an ice-cream scoop, scoop batter into a muffin tin lined with cupcake/muffin liners. Top with the remaining strawberries, chocolate chips and a sprinkling of quick oats.

Place muffins in preheated oven and turn down oven to 350*F. and bake for 20 to 24 minutes or until tops are set.

Enjoy!

Lindy