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If you haven’t guessed by now, muffins are one of my favorite breakfast foods. I love making new varieties and putting new twists on old favorites. This morning I decided to give a new favorite a new twist. Since by berry oatmeal muffins turned out so well, I decided to try making another variety of oatmeal muffins. I turned my typical banana chocolate chip muffin into a yummy oatmeal banana chocolate chip delight.

My banana oatmeal muffins were simple, much less exotic then my berry oatmeal muffins. However taste wise they were very delicious. They were soft and flavorful with hints of rum extract noticeable on a subtle level. The texture of the coconut complemented the texture of the oatmeal perfectly. Of course I added some mini chocolate chips since they go oh so well with banana.

Here is my recipe (adapted from berry oatmeal muffins)

Oatmeal Banana Muffins
*makes 12 medium sized muffins

1 ¾ cups all purpose flour
1 cup oats
1 tbsp baking powder
½ cup white sugar
¼ tsp salt
¼ cup salted butter (melted)
1 cup skim milk
2 medium sized bananas
2 large eggs
¼ cup medium shredded unsweetened coconut
1 tsp pure vanilla extract
1 tsp rum extract
¼ cup mini chocolate chips

Preheat oven to 350 degrees F. In a large bowl add the: oats, flour, baking powder, sugar, and salt. Stir until well mixed. Add the coconut and chocolate chips, and stir to combine. In a blended add the bananas (peeled), skim milk, melted butter, eggs, vanilla extract, and rum extract. Blend until smooth. Add the blender mixture to the flour mixture and stir until smooth. Spoon into muffin tins. Bake for about 20 minutes or until a tooth pick inserted comes out clean. Enjoy.