Oatmeal Chip Banana Muffins

I am always looking for a little something different to make when it comes to banana muffins, since we always seem to have ripe bananas around. Our usual banana muffin recipe does not contain oats, so I decided to try this oatmeal banana muffin recipe and add some mini chocolate chips to it. I found the basic idea for this in Company's Coming "Muffins & More". These muffins turned out a bit darker than I expected. They don't taste burnt at all, so maybe they are meant to be dark, but using a lower oven temperature of 375◦F or even 350◦F probably wouldn't hurt. If you do use 400◦F, try checking the muffins a few minutes earlier. This muffin recipe also uses the standard two bowl muffin mixing procedure. Although many muffin recipes call for adding the combined liquid ingredients to a well in the combined dry ingredients, I usually prefer to add the dry to the liquid, as I find you won't end up with dry flour at the bottom that way, and less mixing is involved, which is preferable in muffin making to prevent them from becoming tough.

Oatmeal Chip Banana Muffins
1 1/2 cups all-purpose (plain) flour
1 cup rolled oats
1/2 cup granulated (white) sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature semi-sweet chocolate chips
2 large eggs
1/4 cup cooking oil
1/4 cup milk
1 cup mashed overripe bananas (about 3 large)

Preheat oven to 400◦F. Grease or line muffin cups with paper liners.
In a large bowl, mix the first seven ingredients. Make a well in the center.
In a separate medium bowl, beat the remaining ingredients. Add to well, stir until moistened. Divide among muffin cups. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.