Anything with oats usually satisfies the need to make something a bit healthy in the month after Christmas decadence and I had one banana that was overripe. The problem I was having was that one banana isn't enough for most recipes, so I decided to just add it to a regular oatmeal muffin recipe and see what happened.
The resulting muffins weren't much to look at - they don't rise a whole lot - but moist and delicious for sure. I tinkered with a recipe I found on Epicurious - the original is Here I needed to add some whole wheat, didn't have buttermilk, wanted to add the banana and finally added the chocolate chips so that husband would eat them. These were lovely moist and not too sweet. When I make them again, I will cut back some of the butter (although so much flavour comes from butter.....) add cranberries or blueberries and do a streusel topping. There were a lot of great ideas in the reviews for the original recipe. I love that it came from a Home Ec class in the 40's.
- Oatmeal Banana Chocolate Chip Muffins
- 1 cup old-fashioned rolled oats
- 1 cup buttermilk (sub milk soured with lemon juice)
- 1 large egg, beaten lightly
- 1/2 cup firmly packed light brown sugar
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- 1 over ripe banana, mashed
- 3/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup chocolate chips
In a large bowl, combine oats and buttermilk and let stand 1 hour.
Preheat oven to 400°F. and line with papers, twelve 1/2-cup muffin tins.
Add egg, sugar, banana and butter to oat mixture, stirring until just combined.
Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in chips.
Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.