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oatmeal chocolate chip banana muffins final image

Oatmeal Chocolate Chip Banana Muffins

foxyrecipes
Ripe mashed bananas, hearty rolled oats, and melty chocolate chips come together in one bowl for a soft, moist muffin that works just as well for breakfast as it does for dessert
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course baking, Breakfast
Cuisine American
Servings 12 muffins
Calories 230 kcal

Equipment

  • Muffin tin
  • Paper liners
  • Large mixing bowl
  • Medium mixing bowl
  • whisk
  • Spatula
  • Fork (for mashing)

Ingredients
  

  • 3 large ripe bananas mashed (about 1 1/2 cups)
  • 1 ½ cups old fashioned rolled oats
  • 1 cup all purpose flour
  • ½ cup brown sugar
  • 2 large eggs
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup semi sweet chocolate chips plus extra for topping

Instructions
 

  • Mash the Bananas and Combine the Wet Ingredients
    In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining. Whisk in the eggs, vegetable oil, and vanilla extract until fully combined, then stir in the brown sugar until the mixture looks glossy and evenly blended.
    oatmeal chocolate chip banana muffins stage 1
  • Combine the Dry Ingredients and Fold Everything Together
    In a separate bowl, whisk together the rolled oats, all purpose flour, baking soda, baking powder, cinnamon, and salt.
    Add the dry mixture to the wet banana mixture and fold gently with a spatula just until the flour disappears, then fold in the chocolate chips.
    oatmeal chocolate chip banana muffins stage 2
  • Fill the Muffin Tin and Bake
    Line a muffin tin with paper liners and divide the batter evenly among the cups, filling each about three quarters full.
    Press a few extra chocolate chips onto the top of each muffin, then bake at 375 degrees Fahrenheit for 18 to 20 minutes, until golden and a toothpick inserted in the center comes out clean.
    oatmeal chocolate chip banana muffins stage 3

Notes

  • Let the muffins cool in the tin for about five minutes before transferring them to a wire rack, since this helps them finish setting without falling apart.
  • Press a few extra chocolate chips on top of each muffin right before baking for a bakery style look.
  • Avoid overfilling the muffin cups, since these muffins rise well and can overflow if the liners are packed too full.
  • If your kitchen runs warm, chill the batter for ten minutes before baking to help the muffins hold a slightly taller dome.
  • Measure the flour and oats correctly by spooning them into the measuring cup and leveling off, rather than scooping directly from the bag, since scooping tends to pack in extra flour and can leave the muffins drier than intended.
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