Banana oat chocolate chip muffins

Every kitchen has its own magic, especially when it's filled with the laughter and joy of children. My signature Banana Oat Chocolate Chip Muffins have become a beloved staple whenever my daughter's friends gather around our table. The sweet aroma of ripe bananas blending seamlessly with hearty oats and rich chocolate chips creates an irresistible symphony of flavors that always brings smiles and eager anticipation. Each muffin, a delightful concoction of wholesome goodness and indulgent treats, has a way of turning simple get-togethers into cherished memories. Whether it's a sunny weekend morning or a cozy afternoon, these muffins never fail to add that special touch of warmth and joy to our home

What we need:

1. 1 1/2 cup or 215gf all-purpose flour

2. 1 1/2 teaspoon baking powder

3. 1/2 teaspoon baking sada

4. 1 teaspoon ground cinnamon

5. 1/2 teaspoon salt

6. 2 Large ripe bananas about 1/2 cup or 120ml mashed

7. 2/3 cup or 145g packed light brown sugar

8. 2 Large eggs at room temperature

9. 1/4 cup or 30ml vegetable oil

10. 1/2 cup or 60ml full fat yoghurt

11. 1/4 cup milk

12. 1 teaspoon or 5ml pure vanilla extract

13. 3/4 cup or 75g regular rolled oats, plus extra for topping

14. 1 cup or 170g dark chocolate chips

Lets make it:

1. Preheat and Prepare: Begin your baking adventure by preheating your oven to a cozy 400°F. Prepare 6 cups of a standard 12-cup muffin pan, lining them with whimsical paper liners.

2. Mix Dry Ingredients: In a medium bowl, whisk together your dry ingredients: flour, baking powder, baking soda, ground cinnamon, and salt, ensuring they are blended evenly into a harmonious mix.

3. Mash Bananas: On a clean, flat surface, lovingly mash bananas with a fork until they achieve a smooth and creamy texture.

4. Combine Wet Ingredients: In a larger mixing bowl, unite the mashed bananas with brown sugar, blending them together thoroughly. Whisk in eggs until the mixture is smooth and welcoming. Gradually add oil, yoghurt, milk, and vanilla, whisking them into a delightful concoction. Stir in oats and allow the mixture to rest for 5 minutes, letting the oats hydrate and swell.

5. Combine Wet and Dry Mixes: Gently introduce the dry ingredients to the wet mix, folding them in with a spatula just until they come together in a tender union. Be gentle and avoid over-mixing. With love and care, fold in the chocolate chips.

6. Fill and Sprinkle: Distribute the batter evenly among the prepared muffin cups, filling each to the brim with the promise of deliciousness. Sprinkle a touch of oats atop each one for a rustic, artisanal look.

7. Bake to Perfection: Place the muffins in the oven and bake for 15-20 minutes. They are ready when they don a golden-brown coat and feel slightly firm to your loving touch.

8. Cooling Ritual: After baking, transfer the muffin pan to a wire rack. Allow the muffins to cool in the pan for 5 minutes, then gently move each one to the rack to cool completely, marking the end of their journey to scrumptiousness.

Note:

• If yoghurt is not available to you where you live, you can also make this recipe using an equal amount of sour cream. I have tested this and it worked well!

• You can freeze the muffins. Just place them in a resealable freezer bag and keep frozen for up to 3 month.