I am always on the lookout for ideas using very ripe bananas. After having baked quite a few banana breads last year I tried this delicious recipe – oatmeal muffins with bananas and chocolate chips. The trick here is to adjust the amount of sugar to the sweetness of the banana and to place the chocolate chips on top. I know, coating the chips lightly with flour avoids them sinking to the bottom. Yet I rather prefer to have them on top – it gives you a nice chocolate jolt on your first bite.
Yield: 6 muffins
Time: 35 minutes
Ingredients:
- 3 large very ripe bananas
- 1/2 to to 3/4 (120-170 g) cup sugar, depending on the sweetness of the bananas
- 1 large egg
- 1/3 cup (40 g) butter
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (120 g) all-purpose flour
- 1/2 cup (45 g) rolled oats
- about 30 chocolate chips
Preparation:
Preheat oven to 375ºF/190ºC
Butter and flour muffin tins. Set aside. Place butter in a glass bowl and melt it in the microwave. Beat egg just slightly. In a bowl mix flour, rolled oats, baking powder, baking soda, and salt. Set aside.
Mash bananas. Add sugar. Add the beaten egg. Mix in the melted butter. Add flour mix to the banana-egg mix. Stir just until combined. Do not overmix. Scatter about 4-5 chocolate chips on top of each muffin. Place muffin tins on a baking sheet and bake it for 25-30 minutes. Cool muffins for about 10 minutes before unmolding.
