These Oatmeal Muffins are the perfect delicious treat for breakfast! Thanks to oats and bananas they keep you full for long time.Enriched with dark chocolate chunks (that you can surely substitute it with nuts or rasisins), they are still decadent but pretty healthy at the same time.Made without butter but with vegetable oil instead, they stay soft and moist for longer. Banana gives a full and slighlty heavy texture, but still incredibly moist, they feature just little less aered crumbs than classic muffins. Read the tips below to learn how to get tall muffins with the classic "mushroom" shape: these bakery style Oatmeal Muffins will surely bring happyness to your breakfast tables!
160 g (2/3 cup) milkor buttermilk; in this case skip vinegar
5 g(1 tsp)white vinegar or apple vinegar or lemon juice
60 ml(1/4 cup)vegetable oil
2large eggsroom temperature
250 g(9 oz)ripe bananasabout 2 large bananas, finely mashed with a fork
1 tspvanilla pasteor vanilla extract
85 g (3 oz)dark chocolatechopped
Instructions
In a medium size bowl, mix together milk and vinegar ant let aside for about 5 minutes.
Meanwhile in a large bowl, mix together flour, sugar, baking powder, salt and rolled oats.
In the milk mix add eggs, vegetable oil, mashed bananas and mix until well combined.
In the flour mix add the milk mix, vanilla and mix until almost combined.
Incorporate chocolate chunks.
Divide the batter into 11-12 lined muffin pan: full fill the molds to get "mushroom" style muffins with high dome top.
Place on top some rolled oats and chocolate chunks.
Bake in preheated no fan oven (upper and lower heat) at 220°C-430°F for 5 minutes, then low the heat and bake at 180°C-350°F for 13-14 minutes or until a toothpick comes out clean.
Cool down on a wire rack and serve it.
Video
Notes
You can store at room temperature for 2 days or in refrigerator for 1 week or in freezer for up to 3 months.Serve warm or at room temperature.