I have never been a big fan of muffins. At least not until I started baking them myself. I was always averse to the dry consistency. Meanwhile I realized that you can have very delicious, moist muffins and full of taste by choosing the right ingredients and finding the perfect ratio of them. These oatmeal banana muffins are one of my favorites. You can have them as a small breakfast or a good company to the afternoon cup of coffee or tea.
- 4 large (or 5 small) bananas, preferably blackened
- ⅓ cup brown sugar
- 1 egg, lightly beaten
- ⅓ cup melted butter
- 1 teaspoon cinnamon powder
- ½ teaspoon ground cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup flour
- ½ cup large rolled oats
- 100 g white chocolate, coarsely chopped
- oats for topping
Preheat the oven to 200°C and put your muffin cups in a muffin tin.
Sift flour, baking soda and powder, cinnamon and cloves into a big bowl. Add the oats. Chop the white chocolate and set aside. Mash the bananas in a separate bowl with a potato masher. Add the sugar and lightly beaten egg. Stir quickly to combine. Add the melted butter and stir again. Use the whisk for stirring, no need for mixer. Combine the wet and dry ingredients. Add the chocolate chunks and give it one another quick stir. Fill the prepared muffin cups with the mixture (not more than the ⅔ of the cups) and sprinkle some extra rolled oats on top.
Keep in mind that according to the size of the muffins the baking time will vary. For the usual size of the muffin tins (12 large muffins per tray) the baking time will be about 15-20 minutes. Always make a toothpick test before taking them out of the oven. Store in an airtight container.
You find the original recipe here.