Today is the second snow day this week. No school, no preschool, but yet bitterly cold windchill outside so you can forget about playing in that snow that just keeps coming down. It looks so pretty in the trees behind our yard. Very peaceful and quiet, but then in the back of your mind you are thinking about how you have to eventually get out there and shovel your vehicle out and clear off your sidewalks and driveway. I thought about getting out there and shoveling, but I just had this urge to bake something and well baking won! Shoveling can wait, there’s muffins to be made! I had these two very over ripe bananas just waiting to be turned into banana bread or muffins. Each time I walked by the fruit in the kitchen, I thought that I should make that bread. Well, I finally got around to it and the Chocolate Chip Banana Oat Muffins turned out great! You don’t have to include the chocolate and you could add in nuts to the batter if you like. Play around with the ingredients to make them however you like!
Chocolate Chip Banana Oat Muffins
3/4 C Old Fashioned Oats
3/4 C All Purpose Flour
1 teas Baking Soda
3/4 C Granulated sugar
1/2 C butter – softened
2 very ripe bananas
2 large eggs
1 teas Vanilla
1/2 C Chocolate Chips – optional
1/2 C Chopped Nuts – optional
In a large bowl, add softened butter and peeled bananas. Mash with a fork.
Add in Sugar, Eggs, Vanilla and beat the eggs and mix ingredients together with fork or spoon.
In a separate bowl, combine the Flour, Baking soda, Oats, Chocolate Chips, and Nuts if using.
Mix all the dry ingredients and then add them to the wet ingredients. Incorporate all with spoon or rubber spatula, but do not over mix.
Add batter to greased muffin pan, or use muffin liners. I use a large ice cream scoop for filling the muffin cups. You could also pour batter into a greased loaf pan to make bread.
Bake at 350 Degrees F for 12-15 minutes until golden brown. I noticed the bottoms darkened before the tops, so after about 12 minutes of baking, I transferred the muffins to a higher rack in the oven so the tops baked until golden.
Remove muffin pan from oven and cool muffin while still in muffin pan on a cooling rack.
After about 10 minutes, take a butter knife and carefully cut around the edges of each muffin and remove them from the pan. Let the muffins continue to cool on the cooling rack.
Serve plain or with a little butter.
Once completely cool, transfer to a gallon storage bag or container.
Makes 12 muffins