Banana Chocolate Chip Oatmeal Muffins
Soft, fluffy, and bursting with flavor, these Banana Chocolate Chip Oatmeal Muffins are the ultimate breakfast treat or midday snack. Made with ripe bananas, hearty old-fashioned oats, and a touch of ground cinnamon, these muffins strike the perfect balance between wholesome and indulgent. Mini chocolate chips add sweet, melty pockets to every bite, while the combination of granulated and brown sugar ensures just the right amount of sweetness. Quick to whip up in just 15 minutes of prep time and baked to golden perfection in under 20 minutes, these moist muffins will quickly become a family favorite. Whether enjoyed warm with your morning coffee or packed in a lunchbox, they’re a delightful way to put overripe bananas to good use. Plus, they’re easy to make ahead and stay fresh for days—perfect for busy mornings!
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Recipe Information
Ingredients
- 3 pieces ripe bananas (mashed)
- 1 cup old-fashioned oats
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 0.5 cup brown sugar (packed)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 large egg
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 0.25 cup unsalted butter (melted)
- 0.75 cup mini chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the egg, milk, vanilla extract, and melted butter to the mashed bananas. Stir well until the wet ingredients are fully combined.
In a separate bowl, whisk together the oats, flour, sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet banana mixture, gently stirring until just combined. Do not overmix; some small lumps are okay.
Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these muffins warm or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 3069 mg | 133% | |
| Total Carbohydrate | 539.1 g | 196% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 296.8 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 366 mg | 28% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2143 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
