I normally bake on a whim. I used to bake regularly when I was single, even diligently enough to do annual Christmas bake sales, and make apple pies and cookies for my dad’s colleagues. It was our “thing,” mom and me. I often asked her, “Mom, why don’t you bake more often, like you did before your wedding.” (Mom baked her own wedding cake and souvenirs.)
Well, now I know. Being a work at home mom is biz-zeeeeeee, and if I don’t carve out time to bake (or do anything else), I will be chained to my laptop all day.
Thankfully, the rain has a way of giving me cabin fever, and apparently, a cooking and cleaning streak.
I had an overabundance of ripening bananas, and a new supply of baking soda. And since baking soda is only good for one month, I plan to do some baking over the next few weeks, as well as some cleaning (both, er, sort of related!) So, I gathered some ingredients for an easy treat, Choco-Oat and Banana Muffin Puds (puddings).
“Muffin pudding” is what I like to call these little things. Not dry enough to be muffins, yet moistly-gooey enough to be called pudding. I rather like hybrids.
Choco-Oat Banana Muffin Puds
Yield: 18 pieces (using baking cups from Paper Chic Studio)
1 1/3 cup all purpose flour
2 tablespoons flaxseed meal
1 cup rolled oats
2 tsp. baking soda
1/4 tsp. salt
3/4 cups brown sugar
100 g butter, softened
3 lacatan bananas, mashed
1 egg, slightly beaten
1 tsp vanilla
1/2 cup full-fat milk
1 cup semisweet chocolate chips (I used one bag of Hershsey’s semisweet chocolate chips)
1. Preheat the oven to 215 Celsius. Place baking cups in a muffin pan. (I used two 6-cup muffin pans.)
2. Mix the dry ingredients: sugar, flour, baking soda, oats, flaxseed meal, and salt. Add the mashed banana, vanilla and egg, then slowly fold in the milk. Don’t over-stir! Finally, add the chocolate chips, folding them into the mixture.
3. Place equal amounts of batter in the baking cups, making sure you fill them to under the brim. You should have enough for 16 baking cups.
4. Bake for 15 to 20 minutes, checking to see if the muffin tops are browning too much. (If this happens, place a sheet of aluminum foil within the last 7 – 8 minutes, to prevent burning.) Use a toothpick to check if the inside of the muffins are still too moist; a clean toothpick means that the inside has been cooked through.
5. Cool on a rack, keeping the muffins in the baking cups. They’ll be moist on the inside — yum! You can serve them warm, or keep them in the freezer for up to three days, just warm them in a pre-heated oven when you want to serve them up again.
Let me know if you’re going to try this recipe! It’s been a while since I posted one, so sorry if this doesn’t come out right, LOL!