These wonderful muffins have been my breakfast (and snack and dessert…) of choice for a couple of weeks now. They are like a yum-tastic mashup of banana nut bread and chocolate chip muffins, with the tiniest hint of oatmeal goodness. And the best part? They are free of white flour and refined sugar! One of my biggest cooking quests is discovering delicious goodies that are void of those two little boogers, and these muffins are just that (minus the sugar in the semi-sweet chocolate chips). You’ll never know it in tasting them, though!
I like these moist and a bit mushy. Baking for 16 minutes at 375 seems to be perfect for me, but leave them in the oven for 18 to 20 minutes if you want more “bready” muffins.
Here’s the recipe:
Oatmeal Banana Nut Chocolate Chip Muffins
1/2 cup melted butter or oil (I’ve tried both unsalted butter and canola oil – honestly can’t tell a difference. Don’t use a butter substitute, though. No food fakers in this kitchen!)
1 cup mashed ripe bananas
1/2 cup warm honey
1/4 cup yogurt or buttermilk (I’ve tried both but I usually use low fat buttermilk)
1 teaspoon baking soda
1 1/2 cups whole wheat flour
3/4 teaspoon salt
1 cup quick oats
1/2 cup chopped walnuts
Nestle semi-sweet chocolate chips (1 – 1 1/2 cups??? I don’t measure – I just pour ’em in!)
* Preheat oven to 375 and lined muffin tin with muffin papers, if desired. Generously spray canola oil cooking spray over inside of muffin tin (inside muffin papers if you are using them).
1. Using a wooden spoon, combine first 4 ingredients. Add yogurt or buttermilk and soda and mix well.
2. Combine flour, salt and oats. Add to banana mixture.
3. Fold in walnuts and chocolate chips.
4. Spoon into lined and/or sprayed muffin tin. Bake at 375 for 18 to 20 minutes. Bake for 16 to 17 for gooey muffins.
Makes 10 – 12 muffins.