Oatmeal Banana Chocolate Chip Muffins Recipe

Introduction

These Oatmeal Banana Chocolate Chip Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Packed with ripe bananas, hearty oats, and sweet chocolate chips, they offer a delightful balance of flavors and textures in every bite.

Ingredients

• ½ cup semi-sweet chocolate chips
• 1½ cups whole wheat flour
• 3 bananas, mashed
• 1 cup rolled oats
• ½ tsp salt
• ¼ cup milk
• ½ cup brown sugar, lightly packed
• ¼ cup canola oil
• ½ tsp baking powder
• 2 large eggs
• ½ tsp baking soda

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Prepare a muffin tin by lining it with paper or silicone liners, or lightly coat it with cooking spray.
3. Step 3: In a large mixing bowl, combine the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, and salt.
4. Step 4: In another bowl, whisk together the eggs, canola oil, milk, and mashed bananas until well blended.
5. Step 5: Pour the wet mixture into the dry ingredients and stir gently just until everything is moistened; avoid over-mixing.
6. Step 6: Fold in the semi-sweet chocolate chips carefully.
7. Step 7: Spoon the batter into the prepared muffin cups, filling each almost to the top.
8. Step 8: Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Tips & Variations

• For a nutty crunch, add ½ cup chopped walnuts or pecans to the batter before baking.
• Use almond milk or any plant-based milk as a dairy-free alternative.
• Substitute dark chocolate chips for a richer flavor.
• If you prefer sweeter muffins, sprinkle a little extra brown sugar on top before baking.

Storage

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for up to 3 months—thaw at room temperature and warm gently in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, all-purpose flour can be used and will result in a lighter texture, but whole wheat flour adds a nuttier flavor and more fiber.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, the muffins are ready.

Oatmeal Banana Chocolate Chip Muffins Recipe

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4.7 from 106 reviews

These delightful Oatmeal Banana Chocolate Chip Muffins are a wholesome and delicious treat perfect for breakfast or snacks. Made with whole wheat flour, rolled oats, ripe bananas, and semi-sweet chocolate chips, they offer a balance of natural sweetness and rich flavor. Moist and fluffy, these muffins are easy to make and bake in under 30 minutes, making them ideal for busy mornings or a quick homemade snack.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 16-18 minutes
• Total Time: 26-28 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1½ cups whole wheat flour
• 1 cup rolled oats
• ½ cup brown sugar, lightly packed
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients

• 3 bananas, mashed
• 2 large eggs
• ¼ cup canola oil
• ¼ cup milk

Add-ins

• ½ cup semi-sweet chocolate chips

Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the muffins evenly.
2. Prepare the Muffin Tin: Line a muffin tin with paper or silicone liners, or lightly coat it with cooking spray to prevent the muffins from sticking.
3. Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, and salt. Stir these ingredients thoroughly to distribute everything evenly.
4. Combine Wet Ingredients: In a separate bowl, whisk together the mashed bananas, eggs, canola oil, and milk until the mixture is smooth and well combined.
5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until the mixture is moistened and no large pockets of flour remain; do not overmix to keep the muffins tender.
6. Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the batter, distributing them evenly throughout the mixture without crushing them.
7. Fill Muffin Cups: Spoon the batter into each muffin cup, filling them nearly to the top for well-sized muffins.
8. Bake: Place the muffin tin in the preheated oven and bake for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they’re fully cooked.

Notes

• Use very ripe bananas for the best natural sweetness and moist texture.
• You can substitute canola oil with melted coconut oil or vegetable oil if preferred.
• To make these muffins gluten-free, substitute whole wheat flour with a gluten-free flour blend and ensure oats are certified gluten-free.
• Storing muffins in an airtight container at room temperature keeps them fresh for up to 3 days.
• For freezer storage, wrap muffins individually and freeze for up to 3 months; thaw at room temperature before eating.

Keywords: Oatmeal Banana Muffins, Chocolate Chip Muffins, Whole Wheat Muffins, Healthy Muffins, Breakfast Muffins, Snack Recipes