Oatmeal Banana Chocolate Chip Muffins Recipe
These Oatmeal Banana Chocolate Chip Muffins are a delicious and wholesome treat, combining the natural sweetness of ripe bananas with hearty whole wheat flour and oats. Perfect for breakfast or a healthy snack, these muffins offer a moist texture with melty chocolate chips in every bite.
- Prep Time: 10 minutes
- Cook Time: 16-18 minutes
- Total Time: 26-28 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1½ cup whole wheat flour
- 1 cup rolled oats
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup brown sugar, lightly packed
- ½ cup semi-sweet chocolate chips
Wet Ingredients
- 3 bananas, mashed
- 2 large eggs
- ¼ cup canola oil
- ¼ cup milk
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the muffins.
- Prepare Muffin Tin: Line a muffin tin with paper or silicone liners, or lightly coat it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, and salt. Stir them together until evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, canola oil, milk, and mashed bananas until the mixture is smooth and well combined.
- Combine Mixtures: Pour the wet ingredients into the bowl with dry ingredients and stir gently just until everything is moistened, taking care not to overmix.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter, distributing them evenly throughout.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each cup nearly to the top for a nicely domed muffin.
- Bake: Place the muffin tin in the preheated oven and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean, indicating the muffins are cooked through.
Notes
- Using ripe bananas will enhance the natural sweetness and moisture of the muffins.
- For a dairy-free version, substitute the milk with almond or oat milk.
- Be careful not to overmix the batter to avoid dense muffins.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Keywords: banana muffins, oatmeal muffins, chocolate chip muffins, whole wheat muffins, healthy muffins, breakfast muffins
