Loaded with all the best breakfast ingredients, these light and fluffy muffins are just as perfect for busy mornings on the go as they are for lazy Saturdays with a cup of coffee. Recipe includes five tips for perfectly domed muffin tops that are worth getting out of bed for.
- 2 1/2 cups all purpose flour
- 1 1/2 cups rolled oats
- 1 TBSP baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup plus 1 TBSP granulated sugar
- 1 1/2 sticks unsalted butter, melted
- 3 large eggs, room temperature
- 2 large, very ripe bananas, pureed
- 1/2 cup buttermilk
- 1/4 cup greek yogurt
- 1/4 cup canola oil
- 1 1/2 TBSP chia seeds
- 1 cup mini semi sweet chocolate chips
- Line a 12 cup muffin pan with paper liners. Set aside.
- Place oats on baking sheet and toast in a 350 degree oven for 8-10 minutes.
- In a large bowl, sift together flour, baking powder, baking soda, and salt. Stir in the oats and combine.
- In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, melted butter, eggs, bananas, buttermilk, yogurt and oil. Mix until well blended.
- Remove the bowl from the stand mixer and gradually add flour mixture to egg mixture, stirring gently with a wooden spoon or spatula. Stir just until dry ingredients are barely combined.
- Do not over mix.
- Fold in the chia seeds and chocolate chips.
- Cover the bowl with plastic wrap and allow to rest at room temperature for one hour. Alternatively, cover with plastic wrap and refrigerate overnight.
- Once the batter has rested, preheat oven to 425 degrees.
- Using a large cookie scoop, portion batter into prepared muffin pan so that each liner is 3/4 full.
- Bake for 25-30 minutes. Tops of muffins will be golden brown and a toothpick inserted in the center of the muffin comes out clean.
- Remove the pan from the oven and cool muffins in the pan for 10 minutes before removing.
Best served the day they are made.
Muffins can be stored at room temperature for up to 3 days.
May be frozen.