Banana Chocolate Oatmeal Muffins

by Rebekahcooked up on December 6, 2014

If I ever run out of stuff to put in muffins, or combinations of stuff to put in muffins, I will be very sad.

It’s officially “the holidays” now. We’re busy party-planning, present shopping and getting ready for travel. Basically it’s an entire month packed with my favorite things. And this year it will include our first trip to Dave’s parents’ new place in Florida, which will be mighty nice in the middle of winter. I’m also excited to go home to Kansas and watch my “little” brother graduate with his Masters degree.

It’s crazy to think that 2015 is so close. It’s going to be a really busy year – lots of family weddings, new babies and fun travel lie ahead – a big contrast to this year, where we didn’t do a lot of personal travel, but did a lot for work.

Banana Oat Chocolate Chip Muffins | PDXfoodlove

Even in the busiest, craziest of weeks, Dave and I always take a little time for ourselves over breakfast. On the weekdays, that means waking up early enough to enjoy a pot of French press, toast and listening to Marketplace. It’s so nice to have few quiet moments together before we rush off to work.

Banana Oat Chocolate Chip Muffins | PDXfoodlove

On the weekends, breakfast usually means muffins (or another form of baked good). Muffins are my zen place. I hope that never changes!

1/2 cup vegetable oil
1 cup granulated sugar
2 eggs
2 very ripe bananas, mashed
2/3 c. peanut butter
1 Tbsp. milk
1 tsp. vanilla
2 cups AP flour
1/2 cup old fashioned oats
Pinch of salt
3/4 cup chocolate chips plus extra for sprinkling on top

Preheat the oven to 350 degrees and grease a standard muffin tin.

Whisk together the oil, sugar and eggs until combined, then add the mashed bananas, peanut butter, milk and vanilla. Continue whisking until the mixture is mostly uniform with a few small banana chunks.

Fold in the flour, oats and salt in as few stirs as possible. Add the chocolate chips last, again, stirring just barely enough to combine. Do not overmix.

Finally, scoop into the muffin tin and sprinkle a few extra chocolate chips onto the tops of the muffins. Bake for about 15 minutes, or until a tester inserted into the middle comes out clean.

Adapted from Tastes of Home.

1 Comment

  1. I have to try this recipe. These muffins sound amazing and they look super tasty.

    So let me get this straight. Step 1: Make delicious food. Step 2: Take ridiculously good photos of said delicious food. Step 3: Profit… Step 3 is always “profit”. Just kidding, I hope step 3 is eat!

    Comment by Charles — December 23, 2014 at 4:47 pm

Sorry, the comment form is closed at this time.



Other vegetarian recipes to try:

Delicata Squash & Coconut Rice Buddha Bowl

Basically, my dream post-gym dinner.

Coconut Carrot Miso Soup

A rich and velvety soup to start the winter off right.

Cauliflower Rice Gratin with Kale and Leeks

This cheeeeeeeeeesy (but VEGGIE-PACKED!) side belongs on you holiday table!