Description
Indulge in these moist and flavorful Banana Oatmeal Chocolate Chip Muffins that are perfect for breakfast or as a snack. Packed with ripe bananas, oats, and mini chocolate chips, these muffins are a delightful treat for any time of day.
Ingredients
Scale
Wet Ingredients:
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup mini chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- Mix Wet Ingredients: In a large bowl, whisk together mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Combine Dry Ingredients: In another bowl, mix the flour, oats, baking powder, baking soda, salt, and cinnamon. Add the dry mixture to the wet ingredients and stir until just combined.
- Add Chocolate Chips: Gently fold in the mini chocolate chips.
- Bake: Divide the batter into muffin cups, filling each 3/4 full. Bake for 18-20 minutes until a toothpick inserted comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For added texture, include 1/2 cup of chopped walnuts or pecans.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 15g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
