Aug 112015

Today we’re talking muffins. Cute little chocolately banana oatmeal muffins, to be precise.


Over the weekend I had these two bananas sitting in my fruit bowl that were just a tad too ripe for me. I know some people don’t have a problem with eating bananas this ripe, but I personally can’t stand the texture of bananas that are this speckled. So much mush! Bleh.


Since I had some time on my hands while Fabio was golfing, I decided to whip up some muffins! I have a little mini muffin tray that I rarely get to use, so I figured this was the perfect occasion to break it out. Who doesn’t like mini muffins? I turned to the internet for recipe inspiration and then made a bunch of modifications to fit what I had on hand. Here’s what I ended up making!

First, I needed 1/3 cup of buttermilk which I obviously didn’t have. Did you know that to make buttermilk you can add about a tablespoon of lemon juice to regular milk and let it sit for a few minutes? The lemon juice will thicken the milk right up and then – boom! – now you have buttermilk. 🙂 I think Greek yogurt or sour cream would also work well here.


While I waited for the milk to turn into buttermilk, I melted 1/3 cup butter in the microwave. The best way to do this is to cut the butter into little pieces and stir it around every 45 seconds or so. Now I know this is a lot of butter, but we’re also making three dozen mini muffins, so in my opinion it evens itself out. 🙂


Once the butter was melted, I added it to my stand mixer along with 1/3 cup of regular sugar, 2 tablespoons of brown sugar, and 2 tablespoons of honey. Then I mixed them all together until everything was incorporated.


Then I dumped in my buttermilk and added 2 ripe mashed bananas and 2 teaspoons of vanilla extract and mixed until it was just combined (it’s important not to overmix here!). Whenever I add bananas to baked goods I always squish them around in their peels first to cut down on mixing time. It works every time!


Then in a separate bowl I whisked together 2 cups of all purpose flour, 2/3 cup old fashioned rolled oats, 1 teaspoon of baking soda and 1/2 teaspoon of salt. Have you ever made a baked good that wound up tasting really bitter in some spots? A lot of times when that happens it’s because the baking soda or baking powder doesn’t get mixed in with the flour all the way and you wind up getting a mouthful of it. Yuck! I always make sure to mix my dry ingredients really well so this doesn’t happen.


Then with the mixer on the slowest speed, I carefully added the dry ingredients to the wet. Be careful not to mix too fast or you’ll get flour everywhere! Not that I know from experience or anything. 😉 When it was all incorporated, I took the bowl off of the mixer and folded in half a cup of semisweet chocolate chips.


I used a “heaping” 1/2 cup measurement because to me, there’s nothing wrong with a little extra chocolate. You better believe I snacked on a couple too! 😀


Then I used a regular spoon to add the batter to a greased mini muffin tray. How cute is this tray?! I added a couple more chocolate chips on top of each muffin to make them look pretty. IMG_2592

Then I baked the mini muffins at 350 degrees for about 12 minutes, rotating the pan halfway through. When they were done I let the muffins cool in the pan for a few minutes before taking them out to cool on a rack.


How good do these look? These muffins are a great snack any time of day, and I’ve already had a couple for breakfast, after lunch, and for dessert.


Served with a glass of milk for protein…or just ’cause it tastes good. 😉


As I mentioned this recipe makes a TON of mini muffins (three dozen!) so Fabio and I both brought some in to work to share with our coworkers.


If you make these I hope you enjoy them as much as we did!


Mini Banana Oatmeal Chocolate Chip Muffins
Recipe type: Mini Muffins
Cuisine: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen mini muffins
These mini banana oatmeal chocolate chip muffins are the perfect snack for any time of day! Makes 3 dozen mini muffins
  • ⅓ cup  melted butter
  • ⅓ cup regular sugar
  • 2 tbsp. brown sugar
  • 2 tbsp. honey
  • ⅓ cup buttermilk*
  • 2 ripe bananas
  • 2 tsp. vanilla extract
  • 2 cups flour
  • ⅔ cup old fashioned rolled oats
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ cup choc. chips + more for topping
  • *If you don't have buttermilk, add 1 tbsp. lemon juice to regular milk and let it sit for about 5 minutes
  1. Preheat oven to 350 degrees. Spray a mini muffin pan with nonstick spray and set aside.
  2. Add melted butter, both sugars, and honey to a stand mixer and beat until combined.
  3. Add buttermilk, mashed bananas, and vanilla. Beat until just mixed.
  4. In a separate bowl combine flour through salt. Whisk together well.
  5. On low speed, slowly add the dry ingredients to the wet. Beat until combined.
  6. Remove bowl from stand mixer and fold in chocolate chips.
  7. Spoon batter into muffin tin and top with extra chocolate chips if desired.
  8. Bake for 12-14 minutes or until muffins are lightly browned.

Question of the day: Would you eat the bananas above or are they too ripe?

 Posted by on August 11, 2015

  One Response to “Mini Banana Oatmeal Chocolate Chip Muffins”

  1. mmm, these look delicious! I am going to have to make some VERY soon!! 🙂

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