Foster's Market Oatmeal Banana Muffins with Chocolate Chips

Don't let the photo fool you: these are GARGANTUAN muffins from my favorite cookbook. This was my first time to make them. As the recipe called for a whole tablespoon of baking powder and buttermilk and this was my inaugural use of the jumbo muffin pan, I erred on the side of caution and didn't fill them all the way up. But I actually like them like this: the streusel isn't so messy, and the only way I can eat one is by sticking it in the microwave for 23 seconds, then cutting it in half.

It's like two muffins for the price of one.

But oh my are they delicious. The oats, bananas, and buttermilk give great texture, and the chocolate makes a heavenly combination. And of course I had to use jumbo chocolate chips in the jumbo muffin pan. They're so big I feel like a little kid again.

Make 1 dozen
1 1/2 cup rolled oats
2 1/2 cups all- purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
3 large eggs
2 very ripe bananas, mashed
3/4 cup buttermilk
1/4 cup canola or safflower oil
1 cup semi sweet chocolate chips

• 1. Preheat the oven to 375 degrees.
• 2. Line 12 large muffin cups with paper liners.
• 3. Place the oats on a rimmed baking sheet and lightly toast. Set aside to cool.
• 4. Combine the oats, flour, baking powder and salt in a large bowl and stir to mix.
• 5. Whisk together the butter, eggs, bananas, buttermilk and oil in a separated bowl and blend well.
• 6. Combine the two mixtures and stir just until all the dry ingredients are moist. Stir in the chocolate chips.
• 7. Scoop the batter into the prepared muffin tin with a large ice cream scoop( 1/3 cup scoop).
• 8. Place in the oven to bake 25 to 30 minutes, until the tops of the muffins spring back when touched. remove from the oven and let cool slightly. serve warm.

Recipe courtesy of Sara Foster.