Banana Chocolate Chip Oat Muffins (Printer-friendly)
Soft, moist muffins loaded with ripe bananas, wholesome oats, and chocolate chips. Perfect breakfast or snack ready in 35 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 cup rolled oats
03 - 1/2 cup granulated sugar
04 - 1/2 teaspoon baking soda
05 - 1 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
08 - 3 medium ripe bananas, mashed
09 - 1/3 cup melted butter or vegetable oil
10 - 2 large eggs
11 - 1 teaspoon pure vanilla extract
→ Add-Ins
12 - 1/2 cup semi-sweet chocolate chips
13 - 1/4 cup chopped walnuts or pecans (optional)
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large bowl, whisk together flour, oats, sugar, baking soda, baking powder, salt, and cinnamon until thoroughly blended.
03 - In a separate medium bowl, mash bananas until smooth. Whisk in melted butter or oil, eggs, and vanilla extract until uniform consistency.
04 - Pour wet mixture into dry ingredients. Fold gently with a spatula just until flour disappears—stop immediately when combined. Small lumps are acceptable.
05 - Gently fold in chocolate chips and optional chopped nuts until evenly distributed throughout batter.
06 - Divide batter evenly among 12 prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes until golden brown and a toothpick inserted into center comes out clean or with moist crumbs.
08 - Let muffins rest in pan for 5 minutes. Transfer to wire rack and cool completely before storing.
# Expert Advice:
01 -
- The texture is impossibly soft while the oats keep every bite satisfying and substantial
- They freeze beautifully so you can bake once and have breakfast sorted for weeks
02 -
- Underbaked is better than overbaked so pull them out when a few moist crumbs cling to the toothpick
- Room temperature ingredients blend more easily so set your eggs out about 20 minutes before you start
03 -
- Use an ice cream scoop to fill the muffin cups because it keeps portions even and your hands clean
- Rotate the pan halfway through baking if your oven has hot spots like mine does