There’s something about muffins. I’ll go months without making them. Then I’ll rediscover how quick and easy they are and how healthy they can be and I start making them all the time.

Right now I’m in a banana muffin kick. Largely because we’re just not going through the bananas on the counter, and I already have enough in the freezer for smoothies and such.

If they seem a bit thick, it’s because my daughter and I forgot to add the milk. Your batter will be a bit thinner.

My go-to muffin book is the Company’s Coming Muffins & More book by Jean Paré. There were about a bajillion of these recipe books in the Company’s Coming series. There still are. I’ve had this one forever and use it as a springboard often.

Today I’ve adapted the banana oatmeal muffin recipe to make them both a tick healthier and more appealing to the kids. Mine have butter instead of cooking oil, and I’ve added bran and chocolate chips. In the past I’ve used whole wheat flour and coconut palm sugar, too. The kids love them. Actually, I do too.

Oatmeal Banana Muffins
(Adapted from Company’s Coming)

1 1/2 cups all purpose flour
1 cup rolled oats
1/4 cup bran
1/2 cup sugar (your choice, so long as it’s not liquid)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

2 eggs
1/4 cup melted butter
1/4 cup milk
3 medium bananas, mashed

1/2 cup chocolate chips

Preheat oven to 400F and grease or line 12 muffin cups.

In a large bowl, whisk together the first seven ingredients and set aside.

Combine the remaining ingredients (except the chocolate chips) in a smaller bowl or large measuring cup.

Stir the wet ingredients into the dry ones, adding the chocolate chips after a few strokes. Mix until just combined.

Portion into the muffin cups and bake for 20-25 minutes.