Oatmeal Banana Chocolate Chip Muffins

two banana chocolate chip oat muffins stacked on top of each other

Oatmeal Banana Chocolate Chip Muffins

These oatmeal banana chocolate chip muffins are the perfect recipe to make when you’ve got some ripe bananas on your kitchen counter! Made with just 11 simple pantry ingredients, these banana oat muffins are perfect for breakfast or as a snack on the move!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake 17

Total Time 25

Servings muffins

Calories 119

Author Gabby Kislanko

Equipment

Ingredients

¼ cup sunflower, canola, or olive oil
¼ cup milk of choice (regular or dairy free)
1 tsp vanilla extract
2 eggs
½ cup light brown sugar
1½ cup ripe mashed bananas (3-4 ripe bananas)
1¼ cup old fashioned oats (rolled oats)
1¾ cup whole wheat flour
¼ tsp salt
1 tsp baking soda
½ cup semisweet chocolate chips (dairy free or regular)

US Customary - Metric

Instructions

Preheat oven to 350°F. Line muffin tins with liners.
In a large mixing bowl, add oil, milk, vanilla extract, brown sugar and eggs. Whisk until smooth.
Mash the bananas with a fork to remove large clumps. Mix it in with the other wet ingredients.
Add in the flour, oats, salt, and baking soda, then whisk. Stir in chocolate chips.
Divide the batter between the liners, filling each one almost full. Sprinkle more chocolate chips on top if desired. Bake in preheated oven for 14-19 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
After 5 minutes, transfer the muffins to a cooling rack. Enjoy!

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Flour: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it using a kitchen scale, or use the scoop and level method.

If you want to make whole wheat banana muffins, you can swap the whole wheat flour at a 1:1 ratio with all purpose flour or white whole wheat flour.

Storage and Freezing Instructions:

Store in an airtight container at cool room temperature for up to 3 days. Freeze for up to 3 months by placing in a Ziploc bag. Thaw at room temp or heat one at a time in the microwave before serving.

Nutrition