I worked off this original recipe from Recipe Zaar, but adapted it a little bit - for instance, instead of using white flour I used wheat, and I only made 6 muffins versus 12. Recipe Zaar has a cool feature, too, where you can revise the recipe for the number of servings you'd prefer to make. Awesome!
In the midst of mixing, I also realized I didn't have any baking powder - so I replaced it with an additional 1/4 tsp. baking soda. The muffins still came out moist and delicious, but slightly chewy - I couldn't tell if that was from this replacement or the oats, though.
The final revision I made was I added leftover chocolate chips to half of the batch. The muffins with the chocolate chips in them were purely decadent, but a little too sweet for breakfast. They were perfect for an afternoon snack, though, with a thick smear of chunky peanut butter on top.
Side note: Speaking of banana muffins, I helped Lillian of Lillian's Test Kitchen make her banana muffins with chocolate avocado mousse "frosting" last night. Holy moly were they delicious! I will be sure to link you guys to her cooking video and recipe as soon as they're up on her blog.
What's your favorite dish to make out of over-ripe produce?
These look delicious Michelle! I am also incredibly impressed that you used your oven last night in the heat-though these definitely look worth it!
ReplyDeleteI love making banana bread with my over-ripe bananas! Also, thanks for the tip about the recipe adjustments on Recipe Zaar - I'll have to check it out!
ReplyDeleteThankfully, Fiona, I made these over the weekend - I was just still complaining about yesterday's heat. ;) And Michelle, you can never go wrong with banana bread! I love the stuff!
ReplyDeletei learn something new everyday ... i never knew you could freeze ripe bananas!!
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