I'm trying to decide if my recent migration towards heartier muffins--ones imbued with whole grains and other nubbly bits, from sorry excuses for eating cake for breakfast, signals something significant or is just my body's natural attempt at rebalancing itself from sugarfest that marks each and every December.
Don't get me wrong, I think into every life more than a little cake for breakfast must fall. Same with cheeziepoofs for supper: sometimes all you need for a full meal is something you'd normally reserve for a once in a while treat. Perhaps it's my embodiment of the great Julia Child's belief of everything in moderation, including moderation.
My problem with oatmealy muffins is their inextricable association with old people and "regularity." The same sort of regularity that comes from prunes and castor oil. (Okay. I do love prunes...but not for that reason. I think they are just like candy.) Then there's the McHealthiness associated with nutrionism and the bandwagon jumpers who drone on and on about whole grain this and oaty that.
These muffins were born from a burden of a couple of mushy bananas and utter boredom with my usual banana bread (which does get turned into muffins from time to time). Yes, I could jazz things up by switching the fruit, adding nuts or introducing chocolate, but no. I wanted something different, something with a bit more oomphy-heartiness to it. Hearty--but not leaden--they are. Oomphy...not so much. But that's okay.
Banana Oat Muffins
Yield 6 ginomous muffins or 12 regular ones
130g ap flour
65g whole wheat flour
1 dspn baking powder
0.5t bicarbonate of soda
2 mashed bananas (roughly 250ml)
60ml vegetable oil
1t vanilla extract
2 eggs, beaten
50g rolled oats
Preheat oven to 170C/350F. Line or grease a 6-bun muffin tray with papers. You're looking at the ginormous muffin-sized tray, not the sane muffin-sized ones. If you want sane-sized ones, grab and grease or paper as 12-bun muffin tray.
Stir together flours, baking powder, bicarb and cinnamon.
Combine bananas, salt, sugar, oil, vanilla, buttermilk and eggs.
Stir the dry mixture into the wet until just combined, then fold in the oats.
Dollop into the prepared muffin trays. Bake for 25-30 minutes.