Banana Overload

I'm tired of bananas and I'm sure by now baby Micah is getting tired of them too. Yet there were still 4 bananas sitting on my counter and 1 more in the fridge. I figured it was time to make banana bread. Now, if you're like me, you've probably searched online and seen countless recipes that claim to be "the best banana bread ever". Some say sour cream is the key ingredient. Others say it's the butter. I've come to think that the most moist quick breads are the ones that have vegetable oil. Since my college days, I've been in search for one that comes close to what I had growing up but most were too dry or too sweet. A couple years ago I gave up my search and just asked mom for her recipe. She gave me two to choose from. The following is one of those recipes, with a couple minor changes.

Banana Muffins
(adapted from Aunty Faith's Banana Bread recipe)

Ingredients:
1 1/2 C white whole wheat flour
2 C all-purpose flour
1/4 C rolled oats (I used quick cooking)
2 tsp baking soda
1 1/2 C sugar
1/2 C brown sugar (not packed)
1 1/2 tsp salt
1 heaping tsp cinnamon
1 scant teaspoon nutmeg
1/8 tsp ground ginger
2 C mashed bananas (about 4 medium)
1/2 C apple or pearsauce
1/2 C vegetable oil
4 eggs
2/3 C water
1/2 C dark or semi-sweet chocolate chips (optional)

In a large bowl wisk flours, oats, sugars, baking soda, spices, and salt. In a separate bowl, combine bananas, eggs, applesauce, and oil. Pour banana mixture into dry ingredients and stir until combined. Then add 2/3 C water and incorporate into mixture (do not over beat). Stir in the optional chocolate chips at this time. Pour into lined muffin tins and bake in preheated oven (325-350 degrees) for 22-25 minutes or until a tooth pick or cake tester comes out clean. Makes about 25-30 standard sized muffins.