Wednesday, January 3, 2018

Best Banana Oat Muffins



Happy New Year 2018 to all!

I know just what this year needs - a muffin that is as delicious as it is healthful. And, I've got it!

If you've been looking for that muffin that tastes as great as it is satisfying and stays moist for as long as it needs to be when stored in the fridge, well then Hello! You found it.


I have very strong opinions about muffins. They are meant to be a healthy cross between unleavened bread and cake. They should not be a cupcake without frosting. But most of them really are... especially the ones available in coffee shops.

Spoiler/bummer alert: they are loaded with sugar and oil and are probably more calories than a cupcake with frosting combined!




Not this recipe, though. These are actual muffins and I love them for it. Loaded with oats, banana a touch of butter and just enough sugar to make them delicious - these are proper muffins.

And the mixing technique is on point - combine dry, combine wet and then combine dry with wet. That's all. No creaming and no alternating - just measure and mix.

This is something we can all get behind.


This recipe is also part of my New Year's mission to incorporate more chocolate into breakfast so it feels like eating dessert first!

If you follow my Instagram, you'll have noticed that I already started with this incredibly addictive Decadent Dark Chocolate Cranberry Granola. AMAZING!



This recipe for moist Banana Oat Muffins makes 12 regular-sized muffins or 9 large ones. If you make 9, you will get a more drastic muffin top. Just bake for up to 5 minutes longer if you go that route.




Either way, you will be able to enjoy these for days because they stay so moist and are full of fiber from oats, which you won't even realize are in there. With the little step of hydrating them in the milk/sour cream first, they plump up and cook out right into the batter. All you taste is creamy banana with hunks of dark chocolate.

Not a bad way to start the day ;)

Big love,
Christina.


Best Banana Oat Muffins
makes 12 muffins

1 ½ cups (215g) all-purpose flour 
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2/3 cup (65g) granulated sugar
2 large ripe bananas (about 1 cup/240ml mashed, or 240g flesh) 
1/3 cup (80ml) full fat sour cream
1/3 cup (80ml) milk
1 tsp vanilla extract
1 large egg, at room temperature
2/3 cup (65g) quick-cooking oats, plus extra for topping
5 tbsp (70g) unsalted butter, melted
1/3 cup (2oz/56g) dark chocolate chunks

Preheat your oven to 375°F and line a standard 12-cup muffin pan with paper liners.

In a large bowl, mash the bananas well with a fork until smooth. Stir in sour cream. Add milk and vanilla and stir until combined, then mix in egg until well incorporated. Stir through oats and let mixture stand for 5 minutes.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and sugar until evenly blended. Add melted butter and the dry ingredients to the bowl with the banana mixture and fold gently until combined.

Divide batter evenly among prepared muffin cups, filling them up to the rim. Scatter some chocolate chunks on top and bake for 20-25 minutes, until golden brown and slightly firm to the touch. Transfer pan to a wire rack and let muffins cool for 5 minutes in the pan before transferring individually to the rack to finish cooling.
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7 comments:

  1. I’m really hoping no one at the bananas I have sitting on the counter so I can make these today!

    ReplyDelete
    Replies
    1. I don't know why but that comment made me laugh. Thank you.
      Can't wait to make these for my nephews. ANy chance spelt flour would work in place of the all-purpose white?

      Delete
    2. Hi Sophie! I have never made this recipe with spelt flour, but I would give it a try if I were you. Maybe start with 50% spelt and 50% all-purpose white.

      Delete
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