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Banana Chocolate Chip Oatmeal Muffins Recipe

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4.3 from 12 reviews

These Banana Chocolate Chip Oatmeal Muffins are a delicious and wholesome treat perfect for breakfast or a snack. Moist and fluffy, they combine the natural sweetness of ripe bananas with the rich flavor of semi-sweet chocolate chips and hearty oats, creating a balanced and satisfying muffin that the whole family will love.

  • Total Time: 30 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup old-fashioned rolled oats (not quick oats)
  • 2/3 cup sugar, brown or white
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup mini chocolate chips, semi-sweet

Wet Ingredients

  • 3 ripe medium bananas (about 1 cup), mashed
  • 2 large eggs
  • 1/2 cup vegetable oil

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake liners or spray it generously with cooking oil spray. Set aside to be ready for batter.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, rolled oats, sugar, baking powder, baking soda, and mini chocolate chips. This ensures they are evenly distributed throughout the muffins.
  3. Combine Wet Ingredients: In a separate medium mixing bowl, mash the ripe bananas with a fork until smooth. Add the eggs and vegetable oil to the bananas and whisk together until the mixture is homogenous and smooth.
  4. Combine Wet and Dry Mixtures: Make a well in the center of the dry ingredients bowl and pour the wet banana mixture inside. Using a large spoon, gently fold the ingredients together just until combined. Do not overmix; stop when there are no visible dry flour streaks to keep the muffins tender.
  5. Fill Muffin Cups: Using a medium cookie scoop or spoon, portion the batter into the prepared muffin pan liners, filling each cup about three-quarters full to allow room for rising during baking.
  6. Bake: Place the muffin pan in the preheated oven and bake for 18 to 20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
  7. Cool: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving. This prevents sogginess and helps them set perfectly.

Notes

  • Use ripe bananas with brown spots for maximum sweetness and moisture.
  • If you prefer, substitute the vegetable oil with melted coconut oil or butter for a different flavor profile.
  • Old-fashioned rolled oats provide the best texture; avoid quick oats to maintain a delightful chewiness.
  • To make these muffins gluten-free, substitute all-purpose flour with a gluten-free flour blend.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/banana-chocolate-chip-oatmeal-muffins-recipe/