There's no reason that muffins should be packed with sugar and fat. Eating super-sugary foods (especially in the morning) spikes your blood sugar and makes you crash hard a bit later. My mom always made these for us as breakfast treats, and they are a great alternative to donuts or other pastries. Plus, they are packed full of energy-building foods.
1. 3-4 over-ripe, browning bananas (3 if your bananas are large)
2. 2 eggs (free-range, please)
3. 1/2 cup white flour
4. 1/2 cup salted butter
5. 1 tsp. vanilla extract
6. 1 cup whole wheat flour
7. 1 tsp. baking soda
8. 1/4 tsp. salt
9. 1/2 tsp. baking powder
10. 1/2 cup semi-sweet or dark chocolate chips or bars to crush for chips
11. 1 cup uncooked oatmeal (not instant)
Peel the bananas, and place them in a large bowl for smashing.
I used a double-action potato masher (also wonderful for making guacamole).
Add the butter, semi-melted, and mash together with bananas.
Add the wet ingredients: vanilla and eggs. Mix thoroughly with butter and banana mixture.
Add the dry ingredients and blend well.
Next, the chocolate chips. I didn't have any in my cupboard today, so I used these dark chocolate bars from Trader Joe's Passport Collection, and hammered them until they were little, lovely chips.
Mix the chocolate in well, and mix together thoroughly.
Grease your muffin tins and fill cups about 3/4 full of the muffin batter.
Bake for about 20 minutes at 350°, or until a toothpick comes out of the muffin clean.
Serve with salted butter or by itself! Enjoy!