Banana Oatmeal Chocolate Chip Muffins Recipe
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.
- 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
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
- 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.
- 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.
- Mash bananas: Peel and slice the bananas into a medium bowl. Mash them thoroughly using a fork until smooth and creamy.
- Add wet ingredients: To the mashed bananas, stir in the melted butter, milk, and granulated sugar until fully incorporated.
- Incorporate eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- 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.
- Add chocolate chips: Reserve 1 tablespoon of chocolate chips for topping, then fold the remaining chips into the batter evenly.
- 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.
- 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.
- 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
