Banana Oatmeal Chocolate Chip Muffins

These are a tasty, hearty muffin - perfect for those times when you have overripe bananas lying around.  Peel and freeze your old bananas, so these can be made anytime!  For an extra bit of fun, you can put a spoonful of batter in the muffin tin, then add a teaspoon of either jam or chocolate sauce.  Top with the remaining batter.  This will turn your muffins into "banana surprise muffins"!  You can leave out the mini chocolate chips if you do this.  Thanks to my sister and sister-in-law for the inspiration behind these tasty muffins. Enjoy!

Fresh GF banana oatmeal chocolate chip muffins!  They taste better in these My Little Pony muffin liners, as my daughters informed me. 

Banana Oatmeal Muffins
Makes ~20-22 muffins

Preheat oven to 350 F.  Line muffin tins with paper liners.

In a large bowl, mix together:
3 overripe bananas, smashed
3 eggs
1/2 cup softened butter OR 1/2 cup oil (both work great, oil gives a fluffier muffin)
1 cup Kristin's Gluten-Free Flour Mix
1 cup GF oats (use GF if you're Celiac or sensitive)
1/3 cup hempseeds (or 1/3 - 1/2 cup flaxseeds)
1/4 cup sugar
1/2 cup brown sugar
1 tsp salt
1 tsp baking soda
1 tsp vanilla extract
1/2 cup mini chocolate chips

Fill muffin tins a little over 1/2 full.  Bake at 350 F for ~20 minutes.  (If you fill the muffin cups more like 3/4 full, they'll require ~25 minutes to cook).

Remove from pan and cool on a wire rack.  Enjoy!