Wednesday, April 28, 2010

Oatmeal-Banana Muffins with Chocolate Chips

I make these muffins a couple of times a month when we have leftover bananas. I like the dense oatmeal-banana texture, and the kids like having chocolate chips for breakfast. Okay...I like chocolate chips for breakfast too!

The recipe makes 12 large muffins, but I usually make about 20 medium-sized muffins baked for 15 to 20 minutes.

Oatmeal-Banana Muffins with Chocolate Chips
(from The Foster's Market Cookbook by Sara Foster)

1-1/2 cups rolled oats
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 t. salt
3/4 C. sugar
12 tablespoons (1-1/2 sticks) unsalted butter, melted
3 large eggs
2 very ripe bananas, mashed
3/4 C. buttermilk
1/4 C. canola or safflower oil
1 C. semisweet chocolate chips

1. Preheat the oven to 375 degrees.
2. Line the muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.
3. Place the oats on a baking sheet and toast for 10 minutes or until light golden. Set aside to cool.
4. Combine or sift together the flour, baking powder, and salt in a large bowl and stir in the oats.
5. Whisk together the sugar, butter, eggs, bananas, buttermilk, and oil in a separate bowl until well blended.
6. 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 throughout the batter.
7. 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.
8. Bake 25 to 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.
9. Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately.

Variations: Instead of the chocolate chips, try 1 cup of the following: peanut butter chips, sweetened flaked coconut, coarsely chopped walnuts, or coarsely chopped pecans.