Before we get to the baking, I’d like share a few photos from the cottage so far. A few days ago, the lake was like glass again so we took the boat out to go fishing (alas, no trout) and then across the lake to Hugo Bay.

I can’t get over the brilliance of the colours of this lake.

Then, yesterday we “kids” took the car out to the Caves, out near Mile 25. There we hiked around the crevices on the rocky shore of the lake. I’d always just taken the clearly marked path, but it was beautiful to step off it and do a bit scrambling!

Where am I, you ask? Why someone has to take the pictures!

Before breakfast yesterday morning I spied one of the calendars that “Milk” releases. The recipes, of course, feature and encourage the use of milk, cream, and cheese in cooking. I found this recipe for banana chocolate chip muffins and immediately wanted to try it.

Banana chocolate chip muffins are not in and of themselves very interesting (but that doesn’t mean they’re not tasty!). But what sets these are part from being little muffin-shaped pieces of banana bread is the addition of oat flour. Yup, that’s right: oat flour — oats that have been ground so finely as to form a powder.

The original recipe came from one of the “Milk” calendars and called for half all purpose flour and half whole wheat. I, not having whole wheat flour, decided to instead use 3/4 all purpose flour and 1/4 oat flour.

The muffins have a good chocolate and banana taste, due to the cocoa and 2 large mashed bananas. They’re also a treat studded with chocolate chips. These fit in the “sweet” breakfast or snack category, but I’d even go so far as to say that they’d make a good dessert.

So, without any ado, enjoy!

Banana Chocolate Chip Muffins with Oat Flour
adapted from the 2009 Milk Calendar

Ingredients

1 1/2 cups all purpose flour
1/2 cup oat flour
2 tsp baking powder
1/4 each, baking soda and salt
2/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 egg
1 cup milk
1 cup mashed ripe bananas (about 2)
1/4 cup oil
1 cup chocolate chips.

Directions

1. Preheat oven to 375F. Grease a 12 muffin tray or line with paper liners.

2. In a large bowl, combine all purpose and oat flours, baking powder, baking soda, and salt. In another bowl, whisk together sugar and cocoa; wish in egg, milk, bananas, and oil. Pour over dry ingredients and add chocolate chips. Stir until just moistened.

3. Spoon evenly into prepared muffin try. Bake for about 18-20 minutes or until a toothpick, when inserted, comes out clean. Let cool in pan for 5 minutes, then transfer to cooling rack to cool completely. Or eat warm with a glass of milk!