ingredients
1 banana
2 tablespoons organic pumpkin puree (organic canned pumpkin could work)
1 egg
1/2 cup organic oat flour (aka blended up organic rolled oats)
1/4 teaspoon baking powder
1-2 tablespoons choice milk (or as much as needed to consistency)
Chocolate chips (unlimited, duh)
process
- Blend the 1/2 cup of rolled oats in a blender until flour-like consistency.
- Mix the wet ingredients (banana, pumpkin, egg, and milk) in a bowl.
- Next, drop in the oat flour and baking powder. Mix well.
- Fold in the chocolate chips.
- Pour into an oil / butter lined baking mug / ramekin / dish.
- Bake at 350 for 20 minutes. *NOTE: I used a glass container to bake it, so yours might not take the full 20 minutes if baking in metal/aluminum.
FUN FACT
Why things baked in glass containers take longer to cook:
While glass initially slows the transfer of heat from the oven’s air to the batter, its ability to retain heat for longer than metal ultimately results in a longer baking time for batters prepared in glass bakeware. This is because the glass itself needs to heat up before it can effectively transfer the heat to the batter, and once heated, it releases that heat gradually, extending the baking process.
