Spring is here! Well, at least it was. It’s been nonstop gloom and rain the past few days, but over the weekend the weather was BEAUTIFUL in Connecticut. Ryan channeled the sunshine last Saturday and made some banana chocolate chip oatmeal muffins while I studied for an oral histology exam. He also bought me daffodils, what a man — muffins AND yellow flowers?! I’m a lucky gal.
And the muffins were delicious too! Ryan and I don’t like nuts or raisins getting in the way of our chocolate, so when I saw this recipe on Multiply Delicious, I shared it with Ry and knew he’d be interested. Especially because she claims it’s healthy — riiiiight. I kept telling myself that as I snacked on them throughout the weekend…
Ryan went for the mini chocolate chips for this recipe — I don’t think he had much meaning behind it, but I liked how the chocolate ended up being more spread out rather than concentrated in larger chips. The more chocolate in each bite the better if you ask me!
We made a loaf of banana bread along with the 12 muffins. I don’t have a go-to banana bread recipe, but this one might be a contender. It’s really moist, has a great banana flavor, and of course is chock-full of chocolate chips.
Banana Chocolate Chip Oatmeal Muffins/Bread
Recipe adapted from Multiply Delicious
1 cup all purpose flour
1 cup whole wheat flour
1 cup rolled oats
1/2 cup granulated sugar
1/2 cup light brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1-1/2 cups buttermilk
Hope everyone is enjoying the start of spring!!