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.
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!
- 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
- Preheat oven to 350 degrees. Spray a mini muffin pan with nonstick spray and set aside.
- Add melted butter, both sugars, and honey to a stand mixer and beat until combined.
- Add buttermilk, mashed bananas, and vanilla. Beat until just mixed.
- In a separate bowl combine flour through salt. Whisk together well.
- On low speed, slowly add the dry ingredients to the wet. Beat until combined.
- Remove bowl from stand mixer and fold in chocolate chips.
- Spoon batter into muffin tin and top with extra chocolate chips if desired.
- 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?