Tuesday, 25 October 2011

Banana, Chocolate Chip And Oat Muffins

Ok, so my mother has this habit of buying loads of fruit and veg with the intentions of being healthy, yet most of it tends to just go off, as was the case with the 6 bananas I found this morning on the brink of ripeness.

I have a strong objection to wasting food, so I scoured the house for a decent recipe in which I could use 6 bananas and I came across this one.

It's actually pretty good, though I personally think it would taste really nice with some chopped pecans in it as well, so ill put it in brackets should you decide to put it in. :)



Oh, and it makes a lot more muffins than you would think, mine were HUGE, so feel free to halve the recipe.

Banana, Chocolate Chip And Oat Muffins

Bare Necessities:















1 1/2 cups/ 375g Milk
1 1/2 cups/ 150g Oats
3 cups/ 300g Plain Flour
2 tsp Baking Powder
1tsp Baking Soda/Bicarb of Soda
1/2 cup/ 112g Butter (room temp is easier, but it's fine if you've just taken it out of the fridge, just cut it up smaller, but it takes longer)
2 cups/ 425g Sugar (in the photos, mine look quite dark, but that's just because I used dark sugar because I couldn't find any white sugar, just bear in mind that the darker the sugar is, the sweeter it is)
6 Bananas (older bananas are better, but don't use mouldy or off ones, that would be stupid, just use the browner ones that you wouldn't normally choose to eat)
1/2 tsp Salt
2 Eggs
2 tsp Vanilla Extract
1 cup/ 175g (1/2 cup/ 87.5g) Chocolate chips
(1/2 cup/ 112g Chopped Pecans)

1. Preheat oven to 325F/165C and put the muffin cups in the muffin tray.
2. In one bowl, mix together the oats and milk.
3. In a second bowl, mix together the flour, baking powder, bicarb of soda, salt, chocolate and pecans (if you're having them)
4. In a large third bowl (and this is the last one), cream together the butter and sugar.
5. Then blend in the bananas (chop or mash them up first, it makes it easier), eggs, vanilla and the oat mixture with the creamed butter and sugar.
6. Combine the wet and dry ingredients and stir with a wooden spoon.
7. Scoop the mixture into the muffin cups and place in the oven.
8. Bake for 25-35 mins, or until you can put a knife in one and it comes out clean (or relatively, you can obviously ignore any melted chocolate)
9. Leave on a cooling rack to cool and then enjoy (hopefully!)