I am finally back in Chicago after almost a full week in Las Vegas for work... and it was exhausting! I'm so happy to sleep in my own bed again-- and to get a good night's sleep, in general. Aside from celebrating my BFF's big 3-0 this weekend, sleep is about all I have on my agenda. Bliss.
You, on the other hand, may have a little more energy to do something fun this weekend-- like baking, maybe?
If you're in need of a new baking recipe-- and maybe one that leans a little more to the healthy side-- give these Dark Chocolate Chunk Banana Oatmeal Muffins a try! The recipe is loosely based on my favorite banana bread recipe courtesy of Flour Bakery in Boston, but kicked up a little with the texture of old fashioned oats and the rich flavor and antioxidants of dark chocolate.
These muffins make a satisfying breakfast, snack, or even dessert-- Alex was caught snacking on one of these after dinner more than once.
- 3/4 cup + 1 Tbs. all-purpose flour, divided
- 3/4 cup old fashioned oats
- 1 tsp. baking powder
- 1/4 tsp. ground cinnamon
- 1/2 tsp. Kosher salt
- 1 cup plus 2 Tbs. granulated sugar
- 2 eggs
- 1/2 cup canola oil
- 4 very ripe bananas, peeled and mashed
- 2 Tbs. fat free plain Greek yogurt
- 1 tsp. vanilla extract
- 6 oz. dark chocolate, crushed into approximately 1/4-inch chunks *I used Scharffen Berger 82% Extra Dark Chocolate bars
Preheat oven to 325 degrees. Grease muffin tin lightly with cooking spray or line with paper baking cups
In a bowl, stir together 3/4 cup of flour, oats, baking powder, cinnamon, and salt. Set aside.
Using a mixer, beat together the sugar and eggs on medium speed for about 5 minutes or until light and fluffy. While beating on low speed, drizzle in the oil for about 1 minute. Add the bananas, yogurt, and vanilla and continue to mix on low speed just until combined.
In a small bowl, toss the remaining Tbs. of flour with the chocolate chunks until well coated.
Fold in the flour mixture and the chocolate chunks just until thoroughly combined. Pour the batter into the prepared muffin cups.
Bake for 30-35 minutes or until golden brown on top and a toothpick comes out clean. Let cool in the pan on a wire rack for at least 30 minutes, and then pop it out of the pan to finish cooling.
Loosely based on banana bread recipe by Flour Bakery.