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With this simple recipe, you can make epic chocolate chip banana oat muffins by simply mixing ingredients in a bowl!
Chocolate Chip Oatmeal Banana Muffins
Although my healthy banana oat muffins have been a hit with my family and readers for years, this chocolate chip oatmeal banana muffin recipe is next-level delicious. Their hearty, oaty texture with chocolaty tidbits will make all your muffin dreams come true.
Ingredients
The dry ingredients you’ll need are all-purpose flour, old-fashioned oats, sugar, baking powder, and baking soda (both help the batter rise), plus cinnamon and salt for flavor. The wet ingredients in this recipe are bananas, eggs, milk, melted butter (or oil), and vanilla. Finally, you’ll make the muffins extra delicious by adding chocolate chips.
How to Make Banana Oat Muffins with Chocolate Chips
Here are the simple steps to make these chocolate chip banana oat muffins:
- Prep the ingredients.
While the oven preheats, mash the bananas, melt the butter, and let it cool down to room temperature. - Make the muffin batter.
To ensure your ingredients are evenly distributed, mix the dry ingredients in a bowl, then whisk the eggs in another bowl and combine them with the remaining wet ingredients. Once done, combine both and fold in the chocolate chips. - Fill and bake.
Fill the muffin pan nearly to the top, and bake in a preheated oven until the tops are golden, feel firm to the touch, and bounce back. - Allow the muffins to cool down.
10 minutes is long enough for the muffins to set before removing them from the pan.
Laura’s Success Tips for Perfect Muffins
- Line or grease the muffin pan.
To keep the muffins from sticking to the pan, use paper liners or grease generously with oil. - Don’t overmix.
You want to mix the ingredients until just combined. Overmixing the batter yields dense muffins. - Use a muffin scoop.
To fill the muffin cups evenly, a muffin scoop comes in handy. These are filled to the top.
Chocolate Chip Banana Oatmeal Muffins
Ingredients
- 2 medium bananas, 1 cup mashed
- 1 ½ cups all-purpose flour
- 1 ½ cups old fashioned oats
- ½ cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs
- ¾ cup milk
- ¼ cup melted butter, or oil
- 1 teaspoon vanilla
- ½ cup chocolate chips
Instructions
Prep:
- Preheat the oven to 375F and position the top rack in the middle of the oven. Line a 12-cup muffin pan with paper liners. You can also grease generously with oil.
- Mash the bananas until they're almost smooth. Melt the butter then let it sit on the counter to cool down to room temperature.
Make the batter:
- In a large bowl, use a wire whisk to mix the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk the eggs with a fork. Add the mashed bananas, milk, melted butter, and vanilla and mix to combine the liquid mixture.
- Pour the liquid mixture into the dry ingredients bowl and with the whisk, mix to combine them into a thick batter. Add the chocolate chips and mix them into the batter.
- Fill the lined muffin cups with ¼ cup of batter each (nearly to the top). Sprinkle the tops with a few oats, if you want.
Bake:
- Bake the muffins in a preheated oven for 22 to 25 minutes, until the tops are golden and the centers are set. They'll feel firm to the touch and bounce back.
- Remove the muffin pan from the oven, let them cool in place for 10 minutes, then remove them from the pan and enjoy.
Storage:
- Leftover muffins can be stored in an airtight container on the counter for 2 days, in the fridge for up to a week. They can be frozen for up to 3 months. To enjoy, reheat them for 20 to 30 seconds in the microwave.
martha says
My grandkids loved these oatmeal muffins. They love everything that has chocolate chips!