Hello, hello! I’m back from vacation to Newport Beach, CA and Disneyland! I’m on a Disney high right now and nothing can stop me! It’s the happiest place on earth, why would you be anywhere else? Check out this plaque at the entry through the gates of Disneyland, it reads: Here you leave today and enter the world of yesterday, tomorrow and fantasy. Not only is it the happiest place on earth, but you get to vacate life for a bit and get dizzy on the Mad Hatter’s tea cups, or go on a journey with Pirates of the Caribbean, or venture through the Haunted Mansion (watch out for those stowaway ghosts!), or take a pleasant ride down Splash Mountain (bahahaha), or take a crazy thrilling ride on the Matterhorn, or drag race with Lightning McQueen in CarsLand. I am saddened to say, that I never saw Mickey or Minnie Mouse. The lines to meet them in their mouse-house were extremely long. Since I couldn’t see them, I brought them home with me, in muffin pan form!
This recipe is perfect for the Mickey muffin pan – if you don’t have one, you can purchase it easy peazy right here! Something about eating a Mickey Mouse shaped muffin that just makes my morning : ) If you choose to have straight up round muffins, these will still taste pretty good, but I can’t promise they’ll be as good as the Mickey shape ; )
I’m super excited about this recipe. It is adapted from a sourceless printout that my neighbors gave me a couple months ago. (Thanks, Dawn & Pete!) While the original was quite healthy using almond milk and oats, I decided to take it a step further and give it a Tinkerbell size upgrade in nutrition! (Yea, I didn’t get to see her either, unless she flew by and I missed her!) Instead of the eggs that the original recipe calls for, I made a flax egg. WHAT IN THE NAME OF MICKEY IS THAT?! I’ll tell you! A flax egg is an easy egg substitute using a 1 tbsp -to- 3 tbsp ratio of flax meal and water. (Not to mention the advantage of storing flax meal in the fridge for an almost infinite shelf life!)
Now, I’ve mentioned before that I’m NOT a baker. I’m happy to report that this recipe WORKED! Duh… or else I wouldn’t be sharing it with you, obvi! I added a little bit more flavor by adding the almond extract. Finally, I stripped this recipe of chocolate chips and brought in VEGAN chocolate chips! I promise you won’t taste a difference. Somehow, when a sweet is vegan, I don’t have as much guilt. You know what I mean? These are super healthy – pretty much a muffin form of the popular ‘overnight oats’.
An important note from This Chick’s kitchen…… these are most tasty when warm. So if you’re eating them later (which I would hope you can’t put down an entire tray of Mickey Muffins in one sitting…. but maybe you can because they’re so yummy!), please please please zap them for 15 seconds in the microwave! Your taste buds will thank you. I hope you enjoy them!
M-I-C…..See you real soon! K-E-Y….. Y? Because This Chick loves you. M-O-U-S-E!!!!
- 3 mashed bananas
- 1 cup almond milk
- 2 tbsp flax meal
- 6 tbsp water
- 1 tbsp baking powder
- 3 cups rolled oats
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 tbsp chocolate chips (I use vegan chips and I don't measure, the more the better!)
- Preheat the oven to 375 degrees.
- In a small bowl, mix the flax meal and water. Let this sit.
- Mix bananas, almond milk, baking powder, oats, vanilla extract and almond extract in a bowl.
- Stir the flax mixture into the banana mixture.
- Stir in the chocolate chips (whatever is left from what you snacked on!) ;)
- Divide into greased muffin pan (I use foil muffin cups within the muffin pan, seems to make life easier when removing the muffin from the cup) This should make about 15 muffins or fewer if using the Mickey muffin pan!
- Bake 30 minutes, just until the edges start to brown. Place a toothpick in the center and pull out - if it's clean, the muffins are ready! (That is the toothpick test!)
- NOTE: These are best eaten warm. For eating at a later time, zap in the microwave for 15 seconds. Store in the fridge!