Epic. Yes, that’s what I’m calling them. You know why? Because you don’t need any sugar or any white flour. EPIC.
These muffins were inspired by my sister’s friend who used to be the owner of Chummom. But, I have this problem where I can’t ever seem to follow a recipe. Sometimes it’s because I balk at the amount of an ingredient – normally sugar – so I’m forced to modify it. Other times it’s because I don’t have quite that much butter in the house and you know, who will really notice if I use a little yogurt instead? Yeah, this is what happens.
So Dana’s recipe is for chocolate chip banana muffins. And let me tell you, I love me some chocolate chip banana muffins. But, I’m visiting my sister and her esposo down here in Mexico City, and chocolate chips just weren’t in the house, nor is it easy to get to the grocery store, nor do most grocery stores have them. Therefore, the first half of this batch is chocolate-free. For the second half, I smashed up a dark chocolate bar for the “chips.” But, if I were you, I’d probably do the real deal – or maybe cacao nibs.
As you can see from the ingredients, I changed the recipe and added cinnamon, replaced about half the butter with yogurt, omitted the chocolate chips (sacrilege!), and used 2 yellow bananas and 2 super duper ripe bananas. I also have this little trick I do with honey – coat the inside of the measuring cup with a little oil of choice before pouring in the honey. Use only enough to coat it; this helps the honey slide right out of the measuring cup. One of my more (only) genius ideas!
I like to fill the muffin tins a little higher than most, in order to get a bigger muffin top, so instead of getting 24 muffins, I got about 20.Print
- 1.5 cups whole wheat flour
- 2.5 cups old fashioned oats
- 2 tablespoons baking powder
- 1/2 teaspoon cinnamon (you could probably double this)
- 1.5 teaspoons salt
- 1 cup dark chocolate chips (optional)
- 4 medium bananas, mashed well
- 2 eggs
- 1 cup milk
- 3/4 cup honey
- 1 tablespoon vanilla extract
- 1/4 cup butter, melted*
- 1/4 cup yogurt (I used plain, but greek is probably better)*
- *You can also substitute the butter and yogurt for 1/2-3/4 cup of regular butter for a more moist and, well, buttery flavor!
- Preheat oven to 400 degrees fahrenheit.
- Mix the dry ingredients – flour, oats, baking powder, cinnamon, chocolate chips, and salt – in a large mixing bowl.
- In a separate bowl, mash the bananas together, then add the eggs, milk, honey, vanilla extract, butter, and yogurt.
- Add wet ingredients to dry and stir just until mixed.
- Grease or line a muffin pan and fill about 3/4 of the way. These muffins don’t rise a TON, so this is a good level.
- Bake in 400 F oven for 15 minutes.
- Category: Baking, Muffins, Breakfast, Dessert