Banana Oatmeal Chocolate Chip Muffins Recipe

Introduction

These Banana Oatmeal Chocolate Chip Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Made with ripe bananas, whole wheat flour, and rolled oats, they’re both satisfying and packed with flavor. The chocolate chips add a touch of sweetness that everyone will love.

Ingredients

• 140 g (1 cup and 3 tablespoons) whole wheat flour
• 100 g (1 cup) rolled oats
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/4 tsp salt (optional)
• 3 medium ripe bananas (335 grams peeled)
• 75 g (1/3 cup) unsalted butter, melted
• 60 g (1/4 cup) milk
• 105 g (1/2 cup) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 90 g (1/2 cup) chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with non-stick paper liners and set aside.
2. Step 2: In a large bowl, combine the whole wheat flour, rolled oats, cinnamon, baking powder, baking soda, and salt (if using). Stir well and set aside.
3. Step 3: Peel and slice the bananas into a medium bowl, then mash them thoroughly with a fork.
4. Step 4: Add the melted butter, milk, and sugar to the mashed bananas and mix until combined.
5. Step 5: Beat in the eggs, followed by the vanilla extract, stirring until smooth.
6. Step 6: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
7. Step 7: Reserve 1 tablespoon of chocolate chips. Fold the remaining chocolate chips into the batter.
8. Step 8: Divide the batter evenly into the prepared muffin cups. Sprinkle the reserved chocolate chips on top of each muffin.
9. Step 9: Bake for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
10. Step 10: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• For extra moisture, try adding a tablespoon of yogurt or applesauce to the wet ingredients.
• Substitute dark chocolate chips or add chopped nuts for varied texture and flavor.
• If you prefer a sweeter muffin, increase the sugar by 1-2 tablespoons.
• Use gluten-free oats and flour to make this recipe gluten-free.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 2 months. To reheat, warm in the microwave for 15-20 seconds or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour in equal amounts. The muffins will be lighter in texture but still delicious.

How ripe should the bananas be?

Use bananas that are well-ripe, with plenty of brown spots. They should be soft for easy mashing and to provide natural sweetness.

Banana Oatmeal Chocolate Chip Muffins Recipe

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★★★★★

4.4 from 78 reviews

Delicious and wholesome Banana Oatmeal Chocolate Chip Muffins made with whole wheat flour, ripe bananas, rolled oats, and a touch of cinnamon. These moist and flavorful muffins are perfect for breakfast or a healthy snack, featuring the natural sweetness of bananas complemented by rich chocolate chips.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 140 g (1 cup and 3 tablespoons) whole wheat flour
• 100 g (1 cup) rolled oats
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/4 tsp salt (optional)

Wet Ingredients

• 3 medium ripe bananas (335 grams peeled)
• 75 g (1/3 cup) unsalted butter, melted
• 60 g (1/4 cup) milk
• 105 g (1/2 cup) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

Add-ins

• 90 g (1/2 cup) chocolate chips

Instructions

1. Preheat oven and prepare pan: Preheat the oven to 350°F (177°C). Line a 12-cup standard muffin pan with non-stick paper liners and set aside.
2. Mix dry ingredients: In a large bowl, combine whole wheat flour, rolled oats, cinnamon, baking powder, baking soda, and salt if using. Stir well and set aside.
3. Mash bananas: Peel and slice the bananas into a medium bowl. Mash them thoroughly using a fork until smooth and creamy.
4. Add wet ingredients: To the mashed bananas, stir in the melted butter, milk, and granulated sugar until fully incorporated.
5. Incorporate eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
6. Combine wet and dry mixtures: Pour the wet banana mixture into the dry ingredients bowl. Stir gently with a spoon or spatula until just combined to avoid overmixing.
7. Add chocolate chips: Reserve 1 tablespoon of chocolate chips for topping, then fold the remaining chips into the batter evenly.
8. Fill muffin cups and add topping: Divide the batter evenly among the 12 muffin cups. Sprinkle the reserved 1 tablespoon of chocolate chips evenly on top of each muffin.
9. Bake the muffins: Bake in the preheated oven for 20-22 minutes, or until the tops turn golden brown and a toothpick inserted into the center comes out clean.
10. Cool muffins: Remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

• For a dairy-free version, substitute butter with coconut oil and use a plant-based milk like almond or oat milk.
• Ensure bananas are ripe for natural sweetness and moisture.
• Do not overmix the batter to keep muffins tender and light.
• You can replace chocolate chips with nuts or dried fruits if desired.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer preservation.

Keywords: banana muffins, oatmeal muffins, chocolate chip muffins, healthy muffins, breakfast muffins, whole wheat muffins