Chocolate Chip Oatmeal Banana Muffins will satisfy all your cravings in just one bite. A delicious and easy breakfast, snack or any time treat!
Here we go again! I feel like I am on perpetual repeat when it comes to bananas in my house. My girls request them and do they eat them? Nope, I just don’t understand it! Every time I buy bananas they are overripe before I know it. And because I don’t like food to go to waste, I use them to make another banana recipe. Check out some of my favorites like Banana Bundt Cake with Nutella Frosting, Banana Cupcakes with Coconut Cream Cheese Frosting and Banana Cake Bars.
Anyway, who doesn’t love muffins? Warm, fresh, right out of the oven muffins. These Chocolate Chip Oatmeal Banana Muffins are hearty, and loaded with bananas and rich chocolate flavor. Bananas and chocolate are a delicious combination but the addition of oats make these muffins even better! As my youngest said, “It gives the muffin a little texture and crunch.” And in my house, if it’s Aly approved then it’s a winner!
What ingredients do I use in Chocolate Chip Oatmeal Banana Muffins?
- 1 1/2 cups flour
- 1 cup quick oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup semi-sweet chocolate chips (1/4 cup more for the top, optional)
- 1/2 cup butter (softened)
- 1/2 cup dark brown sugar (packed)
- 1/2 cup granulated sugar (1 tbsp more for the top, optional)
- 1 egg
- 2 tbsp milk
- 1 1/2 tsp pure vanilla extract
- 1 cup bananas (mashed)
How do you make Chocolate Chip Oatmeal Banana Muffins?
- Preheat oven to 350 degrees.
- Line muffin pan with paper liners.
- In a mixing bowl, stir together flour, quick oats, baking powder, baking soda, salt, cinnamon and chocolate chips. Set aside.
- Using a stand mixer with a paddle attachment or hand mixer beat butter, dark brown sugar and granulated sugar until light and creamy.
- Drop in egg, milk, pure vanilla extract and mashed bananas and beat until smooth.
- Add dry ingredients and beat until combined.
- Fill paper liners 3/4 way full (almost to the top).
- Sprinkle granulated sugar on the top.
- Bake for 20-24minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for about 5 minutes then move to a wire rack to cool.
- Serve and enjoy!
Why use overripe bananas?
This question is often asked and here are a few simple answers. First of all, when the bananas are overripe they are easier to mash. They are also easier to incorporate into the batter, making the batter smooth and silky in texture. Second, overripe bananas are sweeter. While those bananas are lying around for several days, the starch breaks down and converts to sugar, making them much sweeter. Lastly, bananas that are overripe have a wonderful aroma. Thus, the reason you may be smelling those bananas every time you walk by them. Although using overripe bananas are recommended, you can still use yellow bananas.
Ways to serve Chocolate Chip Oatmeal Banana Muffins
- Warm and fresh, right out of the oven. My favorite way to eat any muffin!
- Quick breakfast on the go. On those busy mornings or while your kids are running out to the bus, just grab one to go!
- Place muffins in a basket and add them to your brunch table.
- Enjoy them for an afternoon snack with a tall glass of milk.
- Heat them up for an after dinner dessert.
Can I freeze these muffins?
Yes! Individually wrap the muffins with plastic wrap and place them in a freezer bag for up to 3 months. Make sure you place the date on the bag to ensure optimal freshness.
Reheating/defrosting instructions
Remove the amount of muffins you are going to be using right away and put the others back in the freezer. Let muffins defrost at room temperature. However, if you are short on time then defrost them in the microwave on the defrost setting. If your microwave does not have a defrost setting, then microwave the muffin in 10-20 second intervals depending on how many muffins you are defrosting.
For additional muffin recipes try:
Quick and Easy Cornbread Muffins
Chocolate Chip Oatmeal Banana Muffins
Equipment
- Muffin Pan
- stand mixer or hand mixer
- Mixing Bowl
Ingredients
- 1 1/2 cups flour
- 1 cup quick oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup semi-sweet chocolate chips 1/4 cup more for the top, optional
- 1/2 cup butter softened
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar 1 tbsp more for the top, optional
- 1 egg
- 2 tbsp milk
- 1 1/2 tsp pure vanilla extract
- 1 cup bananas mashed
Instructions
- Preheat oven to 350 degrees.
- Line muffin pan with paper liners.
- In a mixing bowl, stir together flour, quick oats, baking powder, baking soda, salt, cinnamon and chocolate chips. Set aside.
- Using a stand mixer with a paddle attachment or hand mixer beat butter, dark brown sugar and granulated sugar until light and creamy.
- Drop in egg, milk, pure vanilla extract and mashed bananas and beat until smooth.
- Add dry ingredients and beat until combined.
- Fill paper liners 3/4 way full (almost to the top).
- Sprinkle granulated sugar on the top.
- Bake for 20-24minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for about 5 minutes then move to a wire rack to cool.
- Serve and enjoy!
Recent Comments