Oatmeal Banana Chocolate Chip Muffins
Start your day on the right note with these wholesome and indulgent Oatmeal Banana Chocolate Chip Muffins. Bursting with the natural sweetness of ripe bananas, hearty rolled oats, and gooey semi-sweet chocolate chips, these muffins are a delightful mix of health and comfort. Spiced with a hint of cinnamon and lightly sweetened with brown sugar, they strike the perfect balance between nutritious and decadent. Easy to make in just 35 minutes, this recipe is ideal for quick breakfasts, lunchbox treats, or on-the-go snacks. Plus, they freeze beautifully, making them a convenient make-ahead option. Moist, flavorful, and loaded with pantry staples, these muffins are a must-try for any banana bread or chocolate chip fan!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 whole ripe bananas (mashed)
- 0.5 cup brown sugar
- 0.25 cup unsalted butter (melted)
- 1 whole egg (lightly beaten)
- 1 teaspoon vanilla extract
- 0.25 cup milk
- 0.75 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Stir well to mix the dry ingredients evenly.
In a separate medium bowl, mash the ripe bananas until mostly smooth. Add the brown sugar, melted butter, beaten egg, vanilla extract, and milk. Mix until thoroughly combined.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold the two together until just combined, being careful not to overmix.
Fold in the chocolate chips until evenly distributed throughout the batter.
Using a spoon or a scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 150 mg | 7% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 19.5 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 179 mg | 4% | |
*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.
