Banana Chocolate Chunk Oat Muffins

A delicious way to use overripe bananas!

If you don’t have brown sugar, white sugar works well too. Use plain/cake/all-purpose flour with baking powder instead of self-raising flour if you need to (2 teaspoons/10ml baking powder for every 1 cup/150g of flour). I like using dark chocolate (Whittaker’s® 50% cocoa dark chocolate to be exact), but you can use any chocolate or chocolate chips you prefer. These muffins freeze well in an airtight container for up to three months.

Makes 10 - 12 standard size muffins

BANANA CHOCOLATE CHUNK OAT MUFFIN BATTER

bananas (ripe/overripe), 2 - 3 large or 4 - 5 small (about 300g banana flesh after peeling)

eggs, 2

brown sugar, 110g (125ml or 1/2 cup)

milk, 125g (125ml or 1/2 cup)

oil, 80ml (1/3 cup) - a neutral flavour oil works well (I like using a light olive oil or grapeseed oil)

self-raising flour, 225g (375ml or 1 + 1/2 cup)

rolled (fine textured) oats, 50g (125ml or 1/2 cup)

bicarbonate of soda/baking soda, 1.25ml (1/4 teaspoon)

fine salt, 1.25ml (1/4 teaspoon)

chocolate (dark or milk chocolate works well), 125g (3/4 cup roughly chopped or chocolate chips)

To start, preheat the oven to 200°C (180°C fan) and line a 12-hole standard size muffin tin with baking cups (or grease well with butter).

In a large mixing bowl, mash the bananas with a fork.

Add the wet ingredients including the sugar. Mix until uniform.

Add the dry ingredients followed by the chocolate (broken into blocks/chunks).

Gently mix together until just combined.

Divide the mixture among the baking cups (about 2/3 full).

Bake the muffins for approximately 15 minutes (or until a skewer inserted into the middle comes out clean).

Delicious warm out of the oven (gooey chocolate) but will keep for a couple of days stored in an airtight container at room temperature (or freezer for up to three months).