Banana Chocolate Chip Muffins With Oats (Printable Version)
Soft, moist muffins loaded with ripe bananas, oats, and chocolate chips. Ready in 35 minutes for a perfect breakfast treat.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 cup rolled oats
03 - 1/2 cup granulated sugar
04 - 1/2 teaspoon baking soda
05 - 1 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
08 - 3 medium ripe bananas, mashed
09 - 1/3 cup melted butter or vegetable oil
10 - 2 large eggs
11 - 1 teaspoon pure vanilla extract
→ Add-Ins
12 - 1/2 cup semi-sweet chocolate chips
13 - Optional: 1/4 cup chopped walnuts or pecans
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large mixing bowl, whisk together flour, oats, sugar, baking soda, baking powder, salt, and cinnamon until thoroughly combined.
03 - In a separate bowl, mash bananas until smooth. Whisk in melted butter or oil, eggs, and vanilla extract until fully incorporated.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined—batter should remain slightly lumpy. Avoid overmixing to prevent tough muffins.
05 - Fold in chocolate chips and chopped nuts if using, distributing evenly throughout the batter.
06 - Divide batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes until golden brown and a toothpick inserted into the center comes out clean or with moist crumbs.
08 - Let muffins rest in pan for 5 minutes, then transfer to wire rack to cool completely before storing.
# Expert Tips:
01 -
- They stay incredibly moist for days unlike other muffins that turn into paperweights after a few hours
- The texture lands somewhere between a hearty breakfast and an indulgent treat making them impossible to resist
02 -
- Overmixing creates tough dense muffins so stop mixing as soon as you no longer see dry flour even if the batter looks lumpy
- Room temperature ingredients combine more smoothly so pull the eggs and bananas out about 20 minutes before you start baking
03 -
- Use an ice cream scoop to portion the batter quickly and evenly while keeping the muffin tin relatively clean
- Rotate the muffin tin halfway through baking if your oven has hot spots to ensure all twelve muffins bake evenly