Oatmeal Banana Chocolate Chip Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the batter, distributing them evenly throughout the mixture without crushing them.
- Fill Muffin Cups: Spoon the batter into each muffin cup, filling them nearly to the top for well-sized muffins.
- 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
