Sometimes I find myself needing to eat something other than cereal, fruit or eggs for breakfast. Does anyone else feel like that? Usually if I get up early enough I'll scavenge our kitchen for things that I can toss into a batch of muffins. Since we had a single spotted banana I decided to mash it up and make this "half batch" of muffins. It only yields 6 muffins, but honestly that's the perfect amount for a small little family like ours. Instead of doing a plain muffin, I tossed in a few chocolate chips and some old-fashioned rolled oats. The muffins smelled wonderful and tasted delicious too! It was kind of like eating a healthy oatmeal chocolate chip cookie :) Next time I might try tossing in some strawberry chunks or even swirl in some peanut butter... the options seem endless!
1 c. all-purpose flour
⅓ c. old-fashioned rolled oats (not quick cooking)
⅓ c. brown sugar
6 tbsp. melted butter
3 tbsp. sour cream (or buttermilk)
½ c. mashed ripe bananas, from one large banana
½ tsp. baking soda
¼ tsp. salt
1 tsp. vanilla
½ c. chocolate chips
1. Preheat oven to 350 degrees. Lightly spray or line six wells of a standard size muffin pan, set aside.
2. In the bowl of a stand mixer, beat together melted butter and sugar. Add sour cream (or buttermilk) and mashed bananas, mix on low for 30 seconds. Add egg and vanilla, mix until just combined.
3. In a small mixing bowl, combine flour, oats, baking soda, and salt. Whisk together then with mixing speed on low, gradually add dry ingredients. Mix until just combined. Remove bowl from stand and fold in chocolate chips. Using a large scoop, fill each well ¾ of the way full (or a little more if you have some extra).
4. Place in oven and bake for 18-22 minutes. The tops should be lightly golden brown and they should be nice and firm. Remove from oven and allow to cool in pans for 2-3 minutes before removing and transferring to a wire rack to cool completely.
NOTE: You will want to double this recipe for 12 muffins
Life Made Simple Original Recipe | Makes 6 standard size muffins