One of the ‘problems’ with living in Hawaii is that fruit tends to ripen really fast – it’s always at least sort of warm and our place doesn’t have any air-conditioning! I’m normally pretty fond of these facts, but they do tend to leave me with lots of bananas all transforming from green to ripe overnight. There are only so many loaves of banana bread I can stand to bake up, so I decided to take a different approach with some of our recent ripe bananas. The result was these tasty banana oatmeal muffins with just a hint of chocolate chips. They’re not too super sweet, have staying power, and are a great way to use up a couple overly ripe bananas!
Of course, I won’t judge if you decide 1/2 a cup of chocolate chips simply isn’t enough, I just thought I should be “good” every once in a while. (Though I do have to admit that I immediately hid some of these in the freezer to save them for later. It’s a good thing, too, because Papi Chulo attacked them when he got home!)
This recipe is written for a standing mixer. I received a Kitchenaid mixer for Christmas from my amazing man and have used it at least once a week since then. In a fit of hopefulness, put the ice-cream churn attachment on our wedding registry. Fingers crossed and all that! Anyway, you can make with a hand mixer, it will just take some staying power and commitment. Please don’t let a lack of a standing mixer stop you from making these tasty muffins!
As a final note, I decided to bake these muffins at 350 degrees. I’ve baked banana muffins at 400 before, but I decided I like having them at a lower heat for a little bit longer. If it takes you a few minutes beyond the 18-20 given, that’s fine. Ovens and pans to vary, so trust your judgement over the timer!
- 1 cup bananas, mashed (about 2 small/medium bananas)
- 1½ cups all-purpose flour
- 1 cup old-fashioned oats
- ¼ cup sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 eggs
- 3/5 cup milk (I used almond)
- ⅓ cup oil (I used coconut)
- 1 teaspoon vanilla extract
- ½ cup of semi-sweet (or dark) chocolate chips
- Preheat your oven to 350 degrees Fahrenheit.
- Combine the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl and whisk to combine.
- In the bowl of a standing mixer, beat the eggs with the paddle attachment on low until it is foamy and almost doubled in volume. This may take several minutes - don't give up! It is absolutely key to getting the muffins to rise nicely instead of being low and dense.
- While the mixer is running, carefully add the milk, then the oil, and finally the vanilla and then mix until combined.
- While the mixer is running, add the dry ingredients about ½ a cup at a time, allowing each addition to become just barely combined before making the next addition. (If you beat the batter for too long after each addition, it can become stiff and chewy.)
- Turn the mixer off, add all of the mashed banana, and then mix until just combined.
- Fold the chocolate chips by hand with a spatula.
- Prepare a 12 cavity muffin pan by spraying each cavity lightly with cooking spray.
- Portion the batter out into the 12 cavities. Each cavity should be about ¾ of the way full.
- Bake until the muffins are lightly golden brown on top and a toothpick inserted in a muffin comes out clean. This should take 18-20 minutes, but make sure to check on them because pans and ovens vary.
- Allow the baked muffins to cool on a wire rack and then enjoy eating them!
If you want to freeze some of these for later, set the cooled muffins on a baking tray and place the whole tray in the freezer for about 15 minutes before transferring the muffins to a freezer bag. This will keep them from freezing into one solid mass of muffin and will ensure you can take just one or two out at a time!
I’m sure I’ll be able to continue experimenting with bananas as long as we live in a place that 1) grows them and 2) causes them to ripen quickly. What’s your favorite way to use up suddenly ripe bananas?