Tomorrow is back to school, so we have been baking and cooking to have breakfast and other meals ready to make the school week a little easier. This is a muffin recipe that we make regularly and adapt it all the time to add different ingredients. Here is what we usually do:
In a large bowl add 1 and 1/2 cups all purpose flour, 1 cup of rolled oats, 1/2 cup sugar, 2tsp baking powder, 1tsp baking soda and 1/2 tsp salt. I also add 2-3 tbsp of flax meal. Mix well.
In another bowl whisk 2 eggs until frothy, 1/4 cup cooking oil, 1/4 cup milk, 3 medium overripe bananas, mashed (about 1 cup and a bit).
Pour wet ingredients into the dry ingredients along with half a bag of chocolate chips. Stir with a wooden spoon just until moistened. Do not over mix (batter will be lumpy) or your muffins will be tough.
Bake at 350F for about 18-20 minutes.
These freeze well also. We wrapped some individually in clingwrap and then placed in a container, so we can pull them out as we need them for breakfast or lunchbox.