When my husband was growing up his mother called him the Muffin Man. I don’t make him muffins nearly as often as he would like, but I do try to bake up a batch every so often. This is one of my favorite recipes because we always have these ingredients on hand, especially overripe bananas. I found it about six months ago in The Foster’s Market Cookbook and have made it a few times since then. You can swap out all the chocolate chips for nuts or use a mix of nuts and chips as I suggest in the recipe below. One suggestion in the cookbook is to use peanut butter chips, which I think would be awesome. The original recipe calls for all white flour and I like to sub in a little whole wheat for some additional staying power. Not that it matters much, since these muffins are pretty sweet anyway. All the better in my opinion, as it means you can eat them for breakfast, snack, and dessert!
Oatmeal-Banana Muffins with Chocolate Chips
Makes 1 1/2 dozen
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 tbsp. baking powder
1/2 tsp. salt
3/4 cup sugar
12 tbsp. (1 1/2 sticks) unsalted butter, melted
3 large eggs
2 very ripe bananas, mashed
3/4 cup buttermilk
1/4 cup canola or safflower oil
1 cup chocolate chips (or 1/2 cup choc. chips and 1/2 cup chopped pecans or walnuts)
Preheat the oven to 375F. Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.
Place the oats on a baking sheet and toast for 10 minutes or until light golden. Set aside to cool.
Combine or sift together the flour, baking powder, and salt in a large bowl and stir in the oats.
Whisk together the sugar, butter, eggs, bananas, buttermilk, and oil in a separate bowl until well blended.
Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended. Do not overmix. Fold in the chocolate chips until distributed evenly throughout the batter.
Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3 cup scoop.) The batter will come to the top of the paper liner or pan.
Bake 25-30 minutes, until the tops of the muffins spring back when pressed lightly and a toothpick inserted in the center of a muffin comes out clean.
Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately.
Adapted from The Foster’s Market Cookbook by Sara Foster
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