I seem to have a collection of overripe bananas in my freezer and on my counter so it it was time to bake something with them. I found this recipe that has oatmeal in the mix and it's dairy free (just depends on which chocolate you use). The reviews on this muffin - very good. I loved the extra texture the oats added and it made it a bit heavier - not as cakey if that makes sense. The flavor - excellent - really, how could you go wrong - just use really ripe bananas for a good banana taste and finally the hit of chocolate chips - mini is the way to go (in my opinion), it really gives lots of chocolate all the way through the muffin. And, one more thing - it's an easy recipe with basic ingredients.
So. . . let's get baking
Oatmeal Banana Chocolate Chip Muffins
In a bowl, combine 1 1/2 c. flour (spooned into measuring cup) 3/4 c. oats 1 tsp. b. soda 1/2 tsp. b. powder 1/2 tsp. salt
In a separate bowl, mix together 2 eggs 1/2 c. sugar 1/2 c. b. sugar 1/2 c. canola oil 2 tsp. vanilla 1 c. mashed banana (about 2-3 bananas depending on their size)
Add the dry to the wet, mixing until just combined
Add in and gently stir to incorporated. 1 c. chocolate chips (I used diary free mini semi sweet)
Fill your prepared muffin tin (greased or lined with paper liners) about 3/4 full and bake at 350 for about 15-20 minutes. If making these into mini muffins, reduce your baking time.
