12 ounces old Dutch process flour
1/2 teaspoon salt
1 1/2 tablespoons butter
2 eggs, beaten
2 1/2 tablespoons all-purpose flour
1 cup milk
2 cups whole wheat flour
2 cups rolled oats
2 cups cooked and mashed ripe banana
1 1/2 tablespoons butter
1 cup dark corn syrup
1/2 teaspoon table salt
1 teaspoon baking powder
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 12 circle baking sheet.
In a medium bowl, stir together flour, milk, oats, banana, butter and corn syrup. Add whole wheat flour, eggs, 1 cup of oats and milk, mix until well blended. Stir in time to moisten. Fold in banana mixture just until combined. Press 6 muffins into prepared pan.
Bake in preheated oven for 12 minutes. Remove from oven and turn out onto wire rack.
Mix brown sugar, 3 tablespoons flour, baking powder and salt. Spread mixture evenly over cooled muffin shape. Chill for at least 1 hour, or until firm. Top with chocolate milk and chopped bananas.
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