The only difference between a muffin and a cupcake is your conscience. Today with a whiny baby on my hip, I decided to whip up some delicious banana oatmeal chocolate chip muffins with a few super shriveled, really sad, and not at all phallic bananas. Well, at least not the phallic I’m familiar with. (that was a shout out to you, Aaron)
Anywho, if you love muffs as much as I do, you should eat these. Don’t fool yourself, they’re practically a cupcake. But if you enjoy denial as much as I do, you’ll probably enjoy these muffins as well. Whip ’em up and see what happens! I dare ya…
•4 bananas smashed (I use my standing mixer with the paddle attachment)
•1/2 C brown sugar
•1/2 C vegetable oil (or sub applesauce, this is what I do)
•1 egg
•3 tsp vanilla
•2 C flour
•pinch of salt
•1 tsp baking powder
•1 tsp baking soda
•1 C oats (I use old-fashioned, but instant will also work)
(whoops, bananas not shown…this was an afterthought)
Preheat your oven to 325°.
Line your cupcake pan (or muffin tin if you feel better about yourself this way) with liners, you’ll be glad you did.
No need for any fancy instructions on my part. Just start from the top of the ingredients list and finish at the bottom, adding each in order. I use a KitchenAid stand mixer with a paddle attachment, but a good old-fashioned bowl and spoon will do the trick…I don’t judge. (If it makes you feel any better, Aaron scored my KitchenAid on craigslist for $50, so I’m no rich bitch!) <– second shout out to Aaron!
I used a 1/3 cup measuring cup to scoop out my batter and fill each muffin slot. I suppose they ended up being about 3/4 of the way full?
Now sprinkle about 6 to 8 chocolate chips on top of each muffin, do NOT mix them in yet.
Go ahead and throw your muffin tin into your preheated oven, but only for about two minutes max. Take the muffins out, and using a toothpick, chopstick, or good old-fashioned knife, swirl those chocolate chips into the batter just a touch. They will stay whole, but also give you that pretty chocolate swirl effect.
Back in the oven they go, for 25-28 minutes. They will have a light golden brown top, and if you were feeling extra scared, you could stick a toothpick in the middle of your center muffin to check for doneness.
Voila!
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