I don’t know what things are like in your house, but whenever I buy bananas, at least one of them will be forgotten and left to grow brown and squishy on the kitchen counter. I never really feel bad about that, though, because there’s no need to throw away a brown banana: they’re perfect for baking! So, bananas rarely get wasted around here – I’ll usually whip up a banana bread if some are leftover.
This week, though, I decided to go a different route: banana muffins! During the pandemic, I’ve become pretty good at baking with only ingredients I still have in my kitchen cupboards, and these muffins are another great example. I had rolled oats leftover from the oatmeal cookies and the granola I made recently, and I’ve always got chocolate chips on hand (they’re a necessity).
So, I got to baking and these muffins were the result! They were a great comfort in more ways than one: baking muffins is a therapeutic activity for me, and the rich banana and chocolate taste made for wonderful comfort food during another week of lockdown. Baking has definitely helped me a lot over this past year!
Anyway, let’s get on with the recipe!
You’ll need… (for 12 muffins)
- 250 g plain flour
- 150 g light brown sugar
- 1 teaspoon baking powder
- 1½ teaspoon baking soda
- 100 g rolled oats (+ a little extra for sprinkling purposes)
- a pinch of salt
- 90 g dark chocolate chips
- 120 ml sunflower oil (or another type of vegetable oil)
- 100 ml yoghurt (or milk)
- 2 eggs
- 1 teaspoon vanilla flavouring
- 2 mashed ripe bananas
- a muffin tin
- optional: paper cases
- and an oven, of course! These muffins need to be baked at 200 °C (don’t forget to preheat your oven!)
So, let’s get baking!
1. Mix the dry ingredients together Firstly, you need to take a large bowl and mix together the flour, sugar, salt, baking powder, baking soda and rolled oats. Make sure you sieve the flour and baking powder before adding them to the mix.
2. Mix the wet ingredients together The wet ingredients basically means: everything else. Take a smaller bowl and mix together the sunflower oil, the yoghurt, the vanilla, the eggs and the mashed bananas until they’re combined.
3. Add wet ingredients to dry ingredients Create a little well in the middle of the dry ingredients, and pour in the wet mixture. Use a (wooden) spoon to gently fold everything together. Do not overmix — it is okay to still see little bits of flour. If you overmix the batter, your muffins will turn out too tough.
4. Divide the batter over the paper cases Divide your paper cases over the muffin tin (or grease the tin if you don’t use paper cases) and then spoon the mixture into the cases/tin. Sprinkle some more rolled oats on top of the batter in the cases/tin.
5. Bake! Put the muffin tin into your preheated oven and bake the muffins for about 18-20 minutes, or until they’re golden on top and an inserted skewer comes out clean. When they’re done, take the tin out of the oven. Let the muffins cool inside the tin for about 5 to 10 minutes and then take them out and let them cool on a cooling rack.
And that’s it! You’ve got your own delicious banana oatmeal chocolate chip muffins – enjoy!