Banana Oatmeal Muffins
2 1/2 medium ripe bananas (250 g), roughly chopped
1/2 cup (114 g) sour cream or plain Greek yogurt, at room temperature
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
1/2 cup (80 g) coconut palm sugar (or light brown sugar)
2 1/4 cups (225 g) certified gluten free old fashioned rolled oats (if you need to be GF)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
4 ounces semi-sweet chocolate chips
Preheat your oven to 350°F. Grease or line the wells of a standard 12-cup muffin tin and set it aside.
In a blender or food processor, place the first 9 ingredients (all of the ingredients except the chips) in the order listed and pulse on high speed until well-blended.* Add about 3/4 of the chocolate chips to the batter, and mix by hand until evenly distributed throughout. Divide the batter evenly among the prepared wells of the muffin tin, shake back and forth into an even layer in each well, and sprinkle the tops evenly with the remaining chips.
*If you don’t have or don’t want to use a blender or food processor, you can use 1 7/8 cup (225 g) oat flour in place of rolled oats, blend the bananas and sugar as well, and then mix all of the ingredients together by hand. If you grind your own oat flour, be sure to grind it as finely as possible or the muffins may be a bit grainy (which is not really a problem, to be honest).
Place the muffin tin in the center of the preheated oven and bake for 18 minutes, or until a toothpick inserted in the center of a muffin comes out with a few moist crumbs attached. Remove from the oven and allow to cool in the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve immediately or wrap tightly in freezer-safe wrap and freeze. Defrost at room temperature before serving.
Originally published on the blog in 2015. Recipe and text tweaked just a bit, video and some photos new.