January 20, 2011

Chocolate chip-banana-oatmeal muffins

Yes, it's another muffin! These muffins were just too tasty to wait around for me to post them at a later time. I have said before that I usually make a muffin, quick bread, or granola pretty much every Sunday so that we have them for the work week. I also try to make them fairly healthy. These muffins are full of oats, flax meal, bananas, and other healthy things with a bit of chocolate chips thrown in for good measure. Plus, bananas and chocolate go very well together. It's actually rather rare that we buy bananas -- mostly because of the distance they must travel to get to us. But, sometimes I break down and buy some. Although I strive to use organic ingredients whenever possible, bananas are one of the items I will NOT buy if they are not organic. If you want to know more about why that is, you can check out this article and this website. But if you find yourself with a couple browning bananas, these muffins are a great way to use them up. This recipe will make a dozen muffins. 

Chocolate chip-banana-oatmeal muffins
1 cup old fashioned oats (not quick cooking)
1 cup low-fat buttermilk
1-1/4 cups white whole wheat flour
1/4 cup flax seed meal (or another 1/4 cup flour)
2 teaspoons ground cinnamon
1 teaspoon fine sea salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 over-ripe bananas (preferably organic)
1/2 cup light brown sugar
1 large egg
1 tablespoon olive oil
1/4 cup unsweetened applesauce
1/4 cup chopped walnuts
1/4 to 1/3 cup semi-sweet chocolate chips

Preheat the oven to 400 degrees. Spray a muffin pan or line it with muffin cups.

In a large bowl, add the oats and buttermilk. Stir and let soak.

In a medium bowl, whisk together the flour, flax meal, cinnamon, salt, baking soda, and baking powder.

Add the bananas to the oat and buttermilk mixture, breaking them up with your fingers. Then, using a fork or a potato masher, mash the bananas up. Add the sugar, egg, oil, and applesauce and whisk until the sugar dissolves.

Add the dry ingredients into the wet and stir with a wooden spoon until almost combined. Fold in the walnuts and chocolate chips until just combined.

Evenly distribute the batter into the 12 muffin cups. Bake for approximately 18-20 minutes, until slightly golden and an inserted toothpick is removed cleanly. Cool and store in an airtight container.

What was I cooking one year ago?: lemon tart in a shortbread crust and whole wheat blueberry pancakes.

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