I have been in total use-it-up or throw-it-out mode. I think it’s part of nesting. I’ve cleaned out both freezers, the refrigerator, the pantry and our overflow canned good stock in the basement the last few days. I’m not sure the kitchen has ever looked better!

We had a few bananas that were just past prime. I probably could have given them a day or two and someone would have eaten them or tossed them in a smoothie – but my must-clean-off-the-counters brain couldn’t handle that, so I decided to try a new muffin recipe.

I’ve yet to meet a banana muffin I didn’t enjoy, but these were really good. Using mini chocolate chips keeps the banana flavor from being overwhelmed and the oatmeal added a nice chewiness.

Banana Chocolate Chip Oatmeal Muffins
(from The Taste of Home Baking Book)
Makes 12

1 egg
1/3 cup vegetable oil
3/4 cup sugar
3 medium, ripe bananas, well mashed
2 cups flour
1/2 cup old fashioned oats
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup mini chocolate chips

Preheat the oven to 375 degrees. Line a muffin pan with cupcake liners and set aside.

In a large mixing bowl, beat together the egg, oil and sugar until smooth. Stir in the bananas until evenly combined.

In another bowl, whisk together the flour, oats, baking soda, baking powder and salt. Stir into the wet ingredients until just moistened. Fold in chocolate chips.

Fill the cupcake liners 3/4 full. Bake for 18-20 minutes, until a toothpick comes out clean. Let cool for five minutes before removing from the pan.