Rainy days = comfort baking. These Oatmeal Banana Chocolate Chip Muffins are my ultimate comfort. My mother has been making these since I was a little girl. Growing up, she used boxed Pillsbury banana bread mix as the base, but when I moved to South Africa and didn't have that as an option, I played around and adapted them to be able to make them from 100% scratch. My whole family now uses my adapted version, and it's something we ALL love. I love now how the recipe is a joint effort between my mom and me. They taste like home. All of my childhood friends know these muffins. These muffins are the first thing I have baked in every home I have lived in, and my mini maidel loves them too. So, when I see totally brown bananas on my counter, I always know what's coming.
OATMEAL BANANA CHOCOLATE CHIP MUFFINS
Serves: 36 Muffins
Ingredients
6 large overripe bananas
3/4 C apple sauce
2 eggs
1.5 C soy milk (or regular milk for dairy)
1/4 C oil + 1/8 C oil
2.5 C old fashioned oats
1/8 tsp cinnamon
1 1/4 C sugar
1 tsp vanilla
3 C flour
1 tsp baking soda
1 tsp salt
2 C chocolate chips
Directions
Preheat oven to 350 F
Mash bananas until smooth
Add apple sauce, eggs, soy milk, and oil, and mix
Add oats, cinnamon, vanilla and sugar, mix
Add flour, baking soda and salt, and mix
Add chocolate chips (save some to sprinkle on top of muffins)
Use a 1/4 measuring cup to scoop muffin mix into lined muffin pan, sprinkle the tops with (mini if you have) chocolate chips
Bake for about 25 minutes, or until slightly golden on top
