School started 3 weeks ago, and we are beginning to adjust. The excitement has passed, and so, the difficult morning poking and proddings have begun. These muffins should help.
They were a tasty little number, and I will definitely be making again. They only used one unripe banana, and of course some chocolate. The kids went wild over them, and before I knew it six muffins went missing before they’d even cooled.
Banana Chocolate Chip Muffins
(adapted from The Frugle Foodie Cookbook)
Yields 12 muffins
1/2 cup rolled oats
1 1/4 cups milk
2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup brown sugar
1 cup chocolate chips
1 egg, slightly beaten
1/2 cup butter, melted & cooled
1 very ripe brown banana, mashed
Preheat oven to 400 degree farenheit. Line muffin tin with paper liners or spray with non-stick baking spray.
In a small bowl, combine the oats, milk, and vanilla and let them soak. While that is soaking, in a large bowl, whisk flour, baking powder, salt and sugar, making sure to break up any clumps of brown sugar. Stir in the chocolate chips.
To the oat mixture, stir in the egg and melted butter. Next, add the oat mixture and the mashed banana into the large bowl; mix just until combined.
Spoon the batter into the prepared muffin cups, and bake for 18-20 minutes or until a toothpick comes out clean.
Let the muffins rest a few minutes before transferring to a cooling rack, and allow to cool for 10 minutes (if your kids haven’t gotten to them yet, or at least we’ll blame it on the children). Enjoy!