Banana Oatmeal Chocolate Chip Muffins
These soft and sweet muffins are packed with wholesome ingredients, making them a perfect treat for busy mornings or an afternoon snack.
Ingredients
Wet Ingredients
- 1 cup mashed bananas (about 2-3 bananas) Use very ripe bananas for the best sweetness and flavor.
- 1/2 cup sugar or honey
- 1/4 cup vegetable oil or melted coconut oil
- 2 pieces eggs Can be substituted with unsweetened applesauce or a flaxseed egg.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup whole wheat flour Can be replaced with all-purpose flour if preferred.
- 1 cup oats
- 1 teaspoon baking powder Ensure it is fresh for best results.
- 1/2 teaspoon baking soda Ensure it is fresh for best results.
- 1/2 teaspoon salt
Mix-Ins
- 1/2 cup chocolate chips Can be swapped for raisins or nuts for a healthier option.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the mashed bananas, sugar (or honey), oil, eggs, and vanilla extract until well mixed.
- In another bowl, mix the whole wheat flour, oats, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
Baking
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes in the tin before transferring to a wire rack to cool completely.
Notes
These muffins are delicious on their own but can be enjoyed with butter or peanut butter. Great for lunches or casual brunches. Store in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat in the microwave or oven if desired.