Oats and bananas are staples in our family: the kids have oatmeal every morning and we all eat at least one banana a day. Years ago, Judi and I would joke that we kept a small Ecuadorian banana farmer in business, but we've doubled our consumption since then. Perfecting this recipe hasn't helped.
I add the chocolate chips because the kids beg for them, but honestly I don't think the muffins need them. You won't be disappointed if you add them, and you won't be disappointed if you don't.
1 1/2 C flour (all-purpose or white whole wheat)
1/2 C sugar
1 T cinnamon
2 t baking powder
1 t baking soda
1/2 t salt
1 C milk
1 C rolled oats
1/3 C canola oil
1/2 t vanilla
1 banana, mashed
1 banana, chopped (I cut slices, then quarter the slices)
1/3 C chocolate chips (optional)
- In a small mixing bowl, add the milk and the oats. Yes, the oats are part of the wet team. By soaking them for a couple minutes first, they soften up in a way I could never get them to do otherwise.
- In a large mixing bowl, combine the dry team.
- In the small mixing bowl, combine the rest of the wet team.
- Add wet to dry (Muffin Method!), stir and fold to combine.
- Add mix-ins, stir and fold to combine.
- Bake at 400 degrees for 18 minutes.
- Let cool briefly, then allow your family to consume almost all of the muffins in one sitting. Try to hold a couple out for school lunches.