Oatmeal banana muffins

Preheat the oven to 375F.

Variation: unripe bananas can be baked on a baking sheet at 350 or 375 until blackened, about 10 minutes, then mashed.

Mash the bananas into a measuring cup to exactly one cup; too much makes the muffins gummy and collapsed, too little makes fewer muffins.

Line the muffin tin with papers.

Whisk together the flour, oats, sugar, baking powder, baking soda, salt and cinnamon.

In a medium bowl whisk the milk, oil, vanilla and eggs; whisk in the mashed banana, squishing any very large chunks.

Combine wet and dry with a spatula without overmixing; add the chocolate chips and fold until no streaks of flour remain.

Fill the muffin cups almost to the top, about a third of a cup each.

Sprinkle oats on top; a few chocolate chips on one if wanted.

Bake at 375F for 18 to 22 minutes, until firm on top with some spring back, or a skewer comes out clean from the centre.