2 cups flour
1 cup quick-cooking oats
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 medium ripe bananas, mashed (about 1 cup)
1 cup buttermilk (or 1 cup milk with a half a lemon squeezed into it and allowed to sit for 15 min or more)
3/4 cup sugar
1/2 cup vegetable oil
1 tsp vanilla extract
3 Tbsp cocoa powder
In a large bowl, whisk together the flour, oats, baking powder, baking soda and salt.
In a medium bowl, mash the bananas, then whisk in the buttermilk, sugar, oil, egg, and vanilla extract.
Pour the wet ingredients into the flour mixture, and whisk just until blended.
Remove one cup of the batter, and place it in a small bowl. Whisk in the cocoa powder, just until blended.
Divide the main (non-chocolate) batter between muffin cups. It’s about 1/4 cup of batter per cup.
Scoop 1 Tbsp of chocolate batter on top of the batter in each muffin cup.
Using a toothpick, swirl the chocolate batter into the banana batter.
Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.
Allow to cool for about five minutes.