Monday, February 3, 2014

Banana Oatmeal Chocolate Chunk Muffins

Both Lisa and I moved into new homes in 2013.  There's no doubt that moving can be a pretty exhausting process; a friend recently told me that her worst nightmare would involve her moving for hours on end in high heels    that does paint a pretty scary image. Yet, unpacking each box and slowly adding those unique personal touches to a new home is so satisfying and comforting. It wasn’t long after moving into our new places, that we were eager to put our kitchens to good use. There’s something about the sweet smell of freshly baked cookies or muffins or the savory scent of roasted veggies or a pot of soup on the stove that can make any place feel like home – regardless of how settled (or not!) you are.

I whipped up a batch of these muffins last weekend – after spending a relaxing day crossing things off my to-do list. I’m definitely more "moved-in" now, but baking still makes me feel at home.

Hope you enjoy! (preferably with those you love).

Banana Oatmeal Chocolate Chunk Muffins

The mashed avocado in this recipe is a nutrient-rich and delicious substitute for butter.The bananas also provide so much naturally occurring sweetness, there’s no need for much added sugar. Don’t let this super healthy ingredients list deter you – the end product is so satisfying.

1 medium ripe avocado, mashed
2 medium very ripe bananas, mashed
2 eggs, beaten
½ cup reduced fat milk
1 ¼ cups whole wheat flour
1 cup rolled oats
1/3 cup sugar
¼ cup ground flax seeds
1 teaspoon baking soda
Pinch of salt
½ cup dark chocolate, coarsely chopped

1.      Heat oven to 375 degrees.
2.      In a large bowl, combine avocado, bananas, eggs, and milk. Mix well.
3.      In a second large bowl, combine the flour, oats, sugar, flax seeds, baking soda, and salt. Mix well.
4.      Slowly incorporate the wet ingredients into the dry ingredients. Be careful not to over mix as it can make your muffins less fluffy and more tough.
5.      Add in the chocolate chunks.
6.      Spoon out mix into prepared muffin tins.
7.      Bake for approximately 15 -20 minutes, or until tops are slightly brown and when a toothpick is inserted in the middle, it comes out clean.

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